3 tbsp olive oil
2 red onions, peeled and sliced into chunks
2 red peppers, sliced
1 green pepper, sliced
1 yellow pepper sliced
3 courgettes, sliced
2 garlic cloves, sliced
200g cherry tomatoes
Salt and pepper
Rachel’s Low Fat Natural Bio Live Yogurt
1. Heat the oven to 200°C/gas mark 6.
2. In a large roasting tin add the olive oil followed by the vegetables and give it a good toss around, add a little more oil if you think the vegetables need extra coating. Season.
3. Place in the oven to roast for 20-25 minutes until the vegetables are softening and browning on the edges.
4. Transfer to a serving dish and spoon over the yogurt and chopped herbs, serve immediately.
Try: adding a spoonful of pesto to the yogurt for an extra twist, delicious served with pasta or crusty bread
Per serving: 306kcal, Protein 4.3g, Carbs 11.9g, Fat 25.9, Sat Fat 4.0g, Fibre 3.8g, Sugar 10.4g, Salt 0.0g
Recipe provided by Rachel's (www.rachelsorganic.co.uk) Reuse content