This tasty low-fat dish is suitable as a carbohydrate starter or main course for those people who follow a food combining diet, or do not mix proteins and starches.
It can also be served as a neutral meal or side dish, if the potatoes are removed.
Roast veggies are also suitable for vegetarians, vegans and those on a gluten-free diet.
Serves: 2
Preparation time: 20 minutes
Cooking time: 1 hour
Ingredients
2 aubergines, sliced lengthways into six
1 red onion, chopped into large chunks
2 courgettes, peeled and sliced into 2cm wide discs
4 garlic cloves, peeled and cut in half
6 La Ratte potatoes, scrubbed (not peeled)
4 medium sized carrots, topped and tailed, cut in half and sliced lengthways
1 green pepper, washed and deseeded, chopped into chunks
A small tin of chopped tomatoes
1/2 a small red chilli pepper, cut into small slices
3 tablespoons of olive oil
A handful of coriander seeds
Half a dozen ground All Spice berries
A handful of fresh parsley and coriander, roughly chopped
Method
1. Scrub and parboil the potatoes for around 10 minutes
2. Prepare the rest of the ingredients as above, while the potatoes are cooking
3. Add the aubergines, courgettes, carrots, peppers, garlic and oil to a very large serving bowl
4. Toss the vegetables until they are all coated with oil, and then cover with the coriander seeds and All Spice berries
5. Add the vegetable and seed mixture to a large roasting tray or grill pan
6. Drain the potatoes and chop in half lengthways. Add to the vegetables
7. Roast in the middle of a fairly hot oven at 200C (fan)/220C/430F/Gas Mark 7 for 45 minutes to an hour, turning the vegetables over every 15 minutes to ensure they are evenly roasted
8. After around 40 minutes’ cooking time, add the chilli pepper to a small amount of oil in a saucepan on a medium heat. Stir and flash cook
9. Add the chopped tomatoes. Bring slowly to the boil then remove from the heat
10. Remove the vegetables from the oven and serve
11. Pour the chilli and tomato mixture over the servings
12. Garnish with the chopped parsley and coriander
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