Roasted summer vegetable casserole
This super healthy one-pot boasts an impressive 5 of your 5 a day, with courgettes, aubergines, new potatoes, peppers and juicy tomatoes
Prep
15 min
Cook
60 min
Total
75 min
Servings
2
Method
01
Heat oven to 200C/180C fan/gas 6 and put the oil in a roasting tin. Tip in the garlic and all the fresh veg, then toss with your hands to coat in the oil. Season well and roast for 45 mins.
02
Remove the garlic from the roasting tin and squeeze out the softened cloves all over the veg, stirring to evenly distribute. In a medium pan, simmer the chopped tomatoes until bubbling, season well and stir through the roasted veg in the tin. Scatter over the parsley and serve.
Nutrition
Nutrition
kcal474 kcal
Protein13 g
Fat20 g
Carbs52 g
Micronutrients
Fiber18 g
Sugars30 g
Saturates3 g
Salt0.3 g
Categories
slow cookervegetable casserolesbudget