Warm New Potatoes with Roasted Vegetables
0
Points®
Total time: 1 hr • Prep: 10 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Enjoy the wonderful aroma of vegetables roasting in the oven - then enjoy eating them!
Ingredients
Uncooked new potatoes
500 gm
Rosemary sprig
2½ item(s)
Cumin seeds
½ tsp(s), (optional)
Zucchini
1 medium, sliced
Green bell pepper
2 medium, red or yellow deseeded and cut into chunks, red and yellow
Tomato
20 small
Table salt
1 tsp(s)
Black pepper
½ pinch(es)
Fresh lemon juice
2 tbsp(s)
Fat-free balsamic vinaigrette dressing
2 tbsp(s)
Fresh parsley
2 tsp(s), chopped
Garlic
1 clove(s), large, pureed (1 tsp)
Instructions
1
Preheat oven to 6/200°C/400°F.
2
Put olive oil into roasting pan with potatoes. Toss to coat. Add rosemary and ground cumin, if using, then roast for 15 minutes.
3
Remove roasting pan from oven. Tip in all remaining vegetables, apart from tomatoes.Season, toss together, then roast for another 25 -30 minutes.
4
Cut vine tomatoes (if using) into 4 bunches. Add tomatoes to roasting pan and roast for 5 more minutes.
5
Mix lemon juice, balsamic vinaigrette, parsley and garlic puree. Sprinkle over vegetables and serve at once.
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