Italian baked vegetables

Cooking time of 1 hour and 35 minutes – Serves 3

Nutritional Information

• 164 Kcal
• 2.4g Fat
• 0.6g Saturates
• 18g Carbohydrates
• 12g Fibre
• 10g Protein
• 0.2g Salt

Allergens & Dietary Requirements

Dietary Requirements

• Halal
• Kosher
• Gluten-free
• Dairy-free
• Vegetarian
• Vegan
• Lower carb
• Pescatarian

Ingredients

• 2 medium tomatoes, chopped
• 1 tin chopped tomatoes
• 1 medium onion, chopped
• 50g green beans
• 85g fresh okra
• 1 green pepper, finely chopped
• 2 medium courgettes, roughly chopped
• 1  medium aubergine, roughly chopped
• 2 tbsp lemon juice
• 1 tsp fresh oregano, chopped
• 1 tsp fresh basil, chopped
• 2 tbsp yeast flakes

Method

1. Preheat the oven to 200°C / 180°C fan/gas mark 6.
2. Mix together the tomatoes, onion, green beans, okra, pepper, lemon juice and herbs.
3. Place in an oven-proof dish, cover and bake for around 15 minutes.
4. Add the Courgettes and Aubergine and bake for an additional 60-70 minutes or until the vegetables are tender. Stir occasionally.
5. Remove from the oven and sprinkle with the yeast flakes for some extra flavour.