PER SERVING | 153cals | PROTEIN 3.5g | CARBS 12g | FAT 9g | FIBRE 5g

Simple roasted veg

SERVES 4 | PREP 10 mins | COOK 30 mins

Luscious, multi-coloured Mediterranean veg. Fabulous warm or cold, as a side dish or with extra protein as a more substantial meal (see page 239). This also makes an excellent base for a packed lunch.

• 3 capsicums, any colour, deseeded and cut into 2cm chunks
• 2 medium zucchinis, cut into 2cm chunks
• 2 medium red onions, peeled and each cut into 8 thin wedges
• 2 tbsp extra-virgin olive oil, plus extra for drizzling (optional)
• 1 tbsp fresh thyme leaves, from 2–3 sprigs thyme, or 1 tsp dried thyme

1. 1. Preheat the oven to 200°C/fan 180°C/Gas 6.
2. 2. Place all the vegetables in a large bowl and toss with the oil. Season with a large pinch of salt and lots of ground black pepper. Scatter over a large baking tray in a single layer and roast for 25 minutes.
3. 3. Remove from the oven, scatter with the thyme and turn all the vegetables. Return to the oven for a further 5 minutes, or until lightly browned.
4. 4. Remove from the oven and drizzle with a little extra-virgin olive oil just before serving, if you like (adding the extra cals for each teaspoon).