Skip to main contentSkip to footer
Start today
Start today
Join WeightWatchers® today and gain full access to all of our recipes and meal plans. Sign up today!
Photo of Spice-roasted vegetables by WW

Spice-roasted vegetables

0
Points® value
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
Let your oven do all the hard work with these easy roasted vegetable recipes and fall in love with this hearty warm salad

Ingredients

Butternut Squash

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

Courgette

1 medium, chopped

Red pepper

1 medium, chopped

Garlic

2 clove(s), crushed

Ground coriander

1 tablespoon(s), level

Ground Cumin

1 teaspoon(s), 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 tablespoon(s)

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 the fresh herbs. Squeeze over the juice of ½ lemon, then season to taste and serve.

You might like

You might like