Moroccan-style roasted veg
This easy vegan traybake contains just five ingredients alongside salt, pepper and a good glug of olive oil. It is great served on its own or as a spicy side to roast chicken or baked feta.
Each serving provides 363 kcal, 6g protein, 61.5g carbohydrate (of which 29g sugars), 7g fat (of which 1.5g saturates), 14g fibre and 0.7g salt.
Ingredients
- 2 large red or orange peppers, de-seeded and cut into bite-sized chunks
- 2 sweet potatoes, scrubbed and cut into bite-sized chunks
- 2 red onions, cut into bite-sized chunks
- 200g/7oz cherry tomatoes
- 1 tbsp harissa spice mix
- 1 tbsp olive oil
- sea salt and freshly ground black pepper
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Put the peppers, sweet potatoes, red onions, whole cherry tomatoes, harissa spice mix, oil and a generous amount of salt and pepper on a large baking sheet. Toss well.
Roast for 30 minutes, or until everything is soft and charred, tossing the tray halfway through.
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