#ABloggingGoodTime Week 131
23rd May 2019
From the Sidelines
27th May 2019
a tray of roasted vegetables with mozzarella on them
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This is one of my absolute favourite recipes, and so easy! This is one of those one pot wonders – 1 pan and an oven that does all of the work for you! When it comes to the weather getting warmer and the days getting longer, I don’t know about you but I simply don’t want a lot of heavy carbs which are going to be make me feel full, bloated and lethargic. I want to feel full up from a meal so I don’t feel like I am on a diet, even though I am, but not feel like there’s a giant boulder in the bottom of my stomach afterwards. This is a great recipe for summer and one that is easily adaptable to serve fewer or more people simply by adding or taking away the quantities of vegetables you’re cooking. Some people might see this as a side dish but you’d be surprised how filling and delicious this really is. So here it is, my Roasted Mediterranean Vegetables with Mozzarella  and Crusty Bread. An easy recipe that just involves chopping, cheesy and delicious with the added bonus of it being SYN FREE! What’s not to love…

a plate of roasted med veg with mozzarella and some crusty bread

Ingredients (serves 2-3)

1 Courgette, chopped2 red peppers, 1 chopped and 1 yellow and 1 orange pepper on a wooden chopping board with seeds on it

1 Aubergine, chopped

2-3 Peppers, any colour and chopped

2 Red Onions, chopped into wedges

4-6 Garlic Cloves, peeled and segmented

300g Mushrooms, quartered

1 Punnet of Cherry Tomatoes

140g Low-Fat Mozzarella, sliced

Black Pepper

Fry-Lite

Crusty Wholemeal Rolls

MethodA bulb of garlic with cloves missing and crushed garlic coming out of a press all on a chopping board

1. You will want to pre-warm the oven at 180 degrees while you prep the meal. So get out your chopping board, sharp knife and a nice big oven tray (with sides, so basically a square tin!)

2. Take the courgette, aubergine, peppers and red onions and chop them into decent size wedges/chunks of roughly the same size and put them mixed up into the oven tray. Then peel the garlic cloves, gently press on them with the knife to split them open and put into the tray with the veg. Spray Fry-Lite over the veg and crack some black pepper over the top. Put the tray in the oven and cook for approximately 20-30 minutes until the veg has softened.

3. Take the tray from the oven, and on top of the already softened veg, add the quartered mushrooms and the punnet of cherry tomatoes. Spray with a bit more Fry-Lite and sprinkle a little more black pepper and return to the oven for another 15 minutes.

4. Finally, slice a pack of half-fat mozzarella (70g per person for a HeA) and lay the pieces over the top of the veg and put a final crack of black pepper and pop back in the oven until the cheese has melted and got a slightly golden top.

5. Take from the oven, dish onto 2 plates and make sure you serve the liquid from the oven tray too as this is the best bit. Add a crusty wholemeal roll (check the weight/size for a HeB) and enjoy!

a plate of med veg with a plate of bread on a wooden table

9 Comments

  1. Sarah-Marie says:

    This looks delicious. Peppers always make a meal look so vibrant and inviting. #Ablogginggoodtime

  2. Heather Keet says:

    This looks absolutely delicious! #ablogginggoodtime

  3. Laurie says:

    Wow! Looks gorgeous and delicious. I will try it for sure!

  4. Sam says:

    Sounds delicious and a great way to get veg in X #ablogginggoodtime

  5. Obsessivemom says:

    That picture at the top is gorgeousness. It sounds delicious too.

  6. Nyxie says:

    This looks beautiful! I usually hate peppers but I could make an exception for this 😀

    – Nyxie

    #ablogginggoodtime

  7. Tracey Carr says:

    Oh two of my favourite things together – vegetables and mozzarella!!! #ablogginggoodtime

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