Cheesy roasted veg recipe
Cook once and get two meals! Both are healthy and easy peasy to make. Half the roast vegetables should be removed from the oven in step 4 so that you can make this roast vegetable soup for the next day.
Ingredients
- 1 butternut squash, peeled and diced in large pieces
- 2 red bell peppers, de-seeded and quartered
- 2 yellow bell peppers, de-seeded and quartered
- 4 red onions, peeled and quartered
- 2 courgettes, sliced thickly
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 1 bunch fresh rosemary (or 2 tbsp dried)
- 100 g cheddar cheese
- 1 butternut squash, peeled and diced in large pieces
- 2 red bell peppers, de-seeded and quartered
- 2 yellow bell peppers, de-seeded and quartered
- 4 red onions, peeled and quartered
- 2 courgettes, sliced thickly
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 1 bunch fresh rosemary (or 2 tbsp dried)
- 3.5 oz cheddar cheese
- 1 butternut squash, peeled and diced in large pieces
- 2 red bell peppers, de-seeded and quartered
- 2 yellow bell peppers, de-seeded and quartered
- 4 red onions, peeled and quartered
- 2 courgettes, sliced thickly
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp cracked black pepper
- 1 bunch fresh rosemary (or 2 tbsp dried)
- 3.5 oz cheddar cheese
Details
- Cuisine: Irish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 50 mins
- Serves: 4
Step-by-step
- Pour the oil over the chopped vegetables.
- With a hand or spoon, ensure that the vegetables are fully coated with the oil. Cover with salt and pepper and the herbs.
- Place in the hot oven for 40 minutes, stirring occasionally.
- Divide the vegetables in half, remove the herbs. Top one half with cheese, and place the other half aside.
- Cook the cheesy half for a further 10 minutes. The cheese should be melted and vegetables soft before serving.
- Serve the cheesy roast vegetables immediately.
Recipe by Sian’s Plan www.siansplan.com (healthy meal planning service)
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