Quick Mid-week Roasted Mediterranean Vegetables

We can all feel tired and uninspired about cooking mid-week and this is when we can make unhealthy choices if we don’t plan ahead. This is a great quick and easy throw it in the pan recipe that tastes divine.

Ingredients

Choose a large variety of vegetables such as Spanish onions, pumpkin, sweet potato, aubergine, capsicum, zucchini Drizzle with olive oil and fresh rosemary, thyme and oregano Roast at 150 degrees for 30 minutes or until tender

Dress plate with the vegetables and add either of these options: Falafels (Harris farm have good ones) & hummus Pole & line caught tuna mixed with mayo, lemon juice and cracked pepper Good quality feta cheese, avocado, pumpkin and sunflower seeds (lightly dry fried) + a dollop of natural yoghurt + always add some greens such as mixed leafy salad with olive oil and apple cider vinegar! ** TIP: do twice the quantity for a ready-made lunch or to add to a green salad the next day

Thanks to Megan Taslaman for this recipe. Megan is a Naturopath and Remedial massage therapist at the Lotus Centre Mon, Tues, Thurs, Fri and Sat by appt.

To find out more visit her website or call 04211 81934