Dietitian Veronica Mitchell presents a healthy recipe idea for Mediterranean vegetables – the perfect accompaniment for salmon or lamb. Serve with couscous.
"If like most people, you have overindulged and enjoyed too many Christmas treats, you will be keen to get back on the healthy eating wagon.
"Personally, I don’t believe in dieting per se. It is important to enjoy a variety of foods. Instead of concentrating on foods you want to limit such as saturated fats, processed, sugary and salty foods, include good fats and watch the portion sizes of foods that provide too many calories without adding much nutrient. Supersize your meals with plenty of your favourite fruits and vegetables as they add vitamins, minerals and fibre to your diet.
"I love the Mediterranean style of eating and this is one of my “go to” quick recipe ideas for when I get home from work or the gym. You could double up the recipe for the Mediterranean vegetables and store in the freezer to be taken out in the morning and reheated when you get home. It goes well with any protein especially lamb or salmon.
"Serve with flavoured couscous like lemon and coriander from Waitrose or Sainsbury's or brown basmati rice."
Serves 6
Ingredients
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1 medium red pepper
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1 medium yellow pepper
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1 medium orange pepper
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2 red onions
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1 large aubergine
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2 large courgettes
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2 cloves of garlic, chopped
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1 small punnet of cherry tomatoes around 300g
Method
- Pre-heat oven to 180 degrees
- Chop the vegetables roughly and drizzle 1 tablespoon of pure vegetable oil
- Bake in oven for 30 – 35 minutes
- Remove from the oven and stir in 2 heaped tablespoons of olive and tomato pesto
- Serve vegetables with salmon, lamb – and a portion of couscous.