Spice-roasted vegetables
0
Points®
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.
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