Dry Roasted Vegetables Recipe

A tasty way to enjoy your free food vegetables – can be eaten hot or cold – either as a side for your portion planned dinner, or as a snack between meals, or mixed into your KicStart soup.

Ingredients:

2 small zucchinis, sliced thinly
1 red capsicum, halved, seeds removed
½ butternut pumpkin, sliced thinly

Method:

Heat oven to 180ºC and preheat one or two baking trays.
Spray trays lightly with oil spray.
Cut eggplant and pumpkin into large thin slices and spread over tray.
Cut the capsicum in half lengthwise, remove seeds and place face down on oven tray.
Spray vegetables lightly with oil spray.
Turn eggplant and pumpkin every 20 minutes till roasted.
Once browned, turn oven down to 150ºC.
Remove roasted vegetables after approximately 90 minutes and peel blackened skin from the capsicum.
Can be stored in refrigerator for up to 3 days.