Photo of Spice-roasted vegetables by WW

Spice-roasted vegetables

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SmartPoints® value per serving
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy

Ingredients

Butternut Squash

1 whole, small, deseeded and chopped into 2cm pieces

Courgette

1 medium, chopped

Red pepper(s)

1 medium, chopped

Garlic

2 clove(s), crushed

Tesco Coriander Ground

8 g

Ground Cumin

1 teaspoons, level

Calorie controlled cooking spray

4 spray(s)

Parsley, fresh

10 g, chopped

Coriander, fresh

10 g, chopped

Mint, Fresh

10 g, chopped

Lemon Juice, Fresh

1 tablespoons

Instructions

  1. Preheat the oven to 220°C, fan 200°C, gas mark 7. Place the chopped butternut on a large baking tray with the courgette, pepper, garlic cloves, ground coriander and cumin. .
  2. Mist all over with cooking spray, then season well and toss to combine. Roast for 35 minutes, or until the squash is tender and the rest of the vegetables are lightly caramelised.
  3. Transfer to a serving bowl and toss through 10g each of chopped fresh flat-leaf parsley, coriander and mint leaves. Squeeze over the juice of ½ lemon, then season to taste and serve.