Recipe configuration:the Italian one
𝗪𝗵𝗮𝘁 𝘆𝗼𝘂’𝗹𝗹 𝗻𝗲𝗲𝗱:
-all the veg in the picture
-2 tsps grapeseed oil
-2 tbsps good quality olive oil
-2 tsps garlic infused olive oil
-1 tsp chilli infused olive oil
-1 tsp lemon juice
-1 tsp white wine vinegar
-1/2 tsp cracked black pepper
-2 tsp sea salt (not iodised table salt)
-1/2 tsp dried basil (or handful of fresh basil leaves)
-few mint leave sprigs
1. Set oven to 200 fan setting and leave to heat.
Slice aubergine into 4 sections, longways (about 1-1.5 inch thick). Make criss cross indentations to the flesh – leave the skin on.
Brush a 1 tsp of grapeseed oil into each half of the aubergines, into the grooves in the flesh you’ve just created, and place skin side facing down on a parchment paper lined oven tray.
When the oven has heated up, pop the aubergine tray in for 20 mins – flip them the other way round at the 10 min mark.
2.Spiralise the courgette & carrot, set aside on a parchment paper lined oven tray, spreading out as much as possible. You can add these into the oven for 10 minutes also at 200c. When you take them out, take the sheet with the spiralised veg off the tray and allow to cook, don’t touch them.
3.Steam the broccoli for 4 mins OR coat in 1/2 tsp of grapeseed oil and roast in the oven for 5-6 mins.
4.Meanwhile, slice cucumber, tomato, red pepper, avocado and toss together with some leaves of choice (I used rocket). Dress in olive oil, dried basil, salt.
5.Make a separate dressing of olive oil, dried basil, garlic oil, black pepper, lemon juice, vinegar and salt – whisk well.
6.Once the aubergine has had its 20 min oven roast, drizzle the dressing on it, focusing on the grooves. Put the aubergine back in the oven for 5 mins.
7.Slice up the chilli pepper and toss into the spiralised carrot & courgette. Add in a little garlic oil + chilli oil, salt and black pepper.
8.Serve altogether with the broccoli, salad and aubergine.
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