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Roasted vegetables three ways
Fruit and vegetables
2
red onions
, cut into wedges
2 red
peppers
, seeds removed and cut into chunks
2
carrots
, peeled and cut into chunks
1 head
broccoli
, stem cut into chunks and head cut into florets
1
cauliflower
, stalk removed and head cut into florets
1
aubergine
, cut into large chunks
4
garlic
cloves, finely grated
60g/2¼oz
rocket
1 head
Little Gem lettuce
, leaves separated
Tins, packets and jars
400g tin
green lentils
, drained and rinsed
Cooking ingredients
4 tbsp
olive oil
1 tbsp dried
oregano
salt and freshly ground
black pepper
1 tbsp
red wine vinegar
salt and freshly ground
black pepper
salt and freshly ground
black pepper
Dairy, eggs and chilled
200g/7oz feta
cheese
, roughly chopped
8 free-range
eggs
, beaten
100ml/3½fl oz full-fat
milk
50g/1¾oz reduced-fat mature
cheddar
, grated
Other
2 corn on the cob, cut into quarters
⅓ of the Mediterranean roasted vegetables, from above
⅓ of the Mediterranean
roasted vegetables
, from above
Back to recipe
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