Roasted Vegetables

Ingredients

Half an aubergine, sliced thickly

7 baby tomatoes, whole

10 sun-dried tomatoes, chopped

1 sweet red pepper, sliced thickly

5 Brussels sprouts

Half a courgette, sliced thickly

A handful of nuts and a handful of seeds

Method

Put the ingredients on a baking tray, season with salt, pepper and dried mixed herbs. Drizzle with melted coconut oil and mix well.

Cover with foil and bake for approximately 25–35 minutes at 180˚C, stirring once.

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Grain Free Bacon Quiche