"Let your food be your medicine, and your medicine be your food" Hippocrates
Take a selection of lower carb vegetables, wash/wipe them.
Roughly chop the vegetables and place in an oven proof dish.
Add plenty of extra virgin olive oil and pepper, a little salt and dried mixed herbs.
Bake for about an hour at gas mark five. / 190C. / 375F.
The trick is to turn every fifteen minutes or so to stop burning
Carb. counts. Swede 2.3, celery 0.8, mushrooms 0.3, onion fried in oil 14, courgettes 2.6,
cherry toms. 5, red pepper 7, green pepper 2.6, yellow pepper 5, Brussels 4,
All numbers per 100 grams.
Food nutritional values have been taken from the Collins gem Calorie Counter book.
Serve with your favourite meat, fish or something different.
I wonder, what would you choose?
The important thing (to me) is to enjoy whole fresh food.
All the best Jan
16 comments:
Love this idea of a roasted vegetable salad!
Love these and they make the house smell soooooo good!
I roast most of my vegetables because it gives them a really good taste.
Love the taste of roasted veggie's~
Thank you Jan!
Yum. A meal in themselves.
That looks good and nice and healthy. What great colors too.
I like to cook these on my grill outdoors for another flavor
This I make quite often.
:)
Looks so yummy! I have pumpkin and sweet potato lined up for today, so I'm looking forward to that, too. Hugs, Valerie
Looks so good... njammm.
Have a nice weekend (we have raining a lot today in Finland)
looks nice
This is one of my favorite types of recipes. Looks and sounds delicious. Love fresh veggies. :)
~Jess
I love roasted veggies!
How yummy that looks! Veggies are wonderful.
that looks like a yummy dish with such great mix of colors too!
This looks so good! Thank you Jan!
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