Sweet-Sour Roasted Mediterranean Vegetables
These colourful cane sugar-glazed vegetables with their sweet and piquant dressing are excellent served with bruschetta, or served as an accompaniment to grilled meat or fish.
CATEGORIES:
- savoury dishes
- main dishes
- side dishes
- vegetarian
- vegan
NUTRITION INFORMATION
Sweet-Sour Roasted Mediterranean Vegetables
|
Values per serving |
Women`s GDA per serving |
Typical GDA Values (Women) |
|
|
Energy (kcal) |
128 |
6.4% |
2000 kcal |
|
Energy (kJ) |
538 |
N/A |
|
|
Protein (g) |
2.9 |
6.4% |
45g |
|
Carbohydrates (g) |
19.5 |
8.5% |
230g |
|
of which sugars (g) |
9.0 |
10.0% |
90g |
|
Fat (g) |
9.2 |
13.1% |
70g |
|
Of which saturated fat (g) |
1.3 |
8.0% |
20g |
|
Fibre (g) |
1.1 |
4.6% |
24g |
|
Salt (g) |
0.2 |
2.6% |
6g |
YIELDS
4-6
PREPARATION
20 mins
COOKING
25-30 mins
INGREDIENTS
- 3 rounded tbsp Tate & Lyle Light Soft Brown Sugar
- 1 orange pepper (quartered & deseeded)
- 1 red pepper (quartered & deseeded)
- 1 yellow pepper (quartered & deseeded)
- 2 medium red onions (peeled & quartered through the root)
- 2 courgettes (trimmed & cut into chunks)
- 8 large cloves garlic (peeled)
- 4 tbsp virgin olive oil
- 4 tbsp red wine vinegar
- 1 rounded tbsp thyme leaves
- salt & freshly ground black pepper
HOW TO MAKE THIS RECIPE
- Preheat the oven to 230°C/Fan210°C, 450°F, Gas Mark 8.
- Combine all the vegetables and the garlic in a large roasting tin.
- In a small bowl whisk together the oil, vinegar, Tate & Lyle Light Soft Brown Sugar, thyme and some salt and pepper. Drizzle over the vegetables and toss so they are all lightly coated in the mixture.
- Roast on the middle shelf of the oven for 25-30 minutes, turning once halfway through, until cooked and tender. Serve.
CHEF'S TIP
This is a great side dish at a BBQ or main for your vegetarian guests; check out some of our other BBQ recipes like Summer Chicken Kebabs or Brazilian Lamb Ribs with Barbecue Sauce.
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