Articles & Recipes
Roast Vegetable Salad
Recipe from "Living in the 21st Century with Diabetes"
Ingredients
1 medium red capsicum (150grams)
2 large peeled cubed potatoes (400grams)
1 cup peeled cubed butternut pumpkin (150grams)
1 cup peeled cubed sweet potato (150grams)
1 teaspoon mono/polyunsaturated oil (5grams)
1 cob of fresh sweet corn or 3/4 cup frozen kernels (200grams)
1 medium red onion cut into 8ths (100grams)
4 large Roma tomatoes cut lengthwise into 6ths (400grams)
1 teaspoon salt (5grams)
2 stems rosemary
2 tablespoon chopped pistachios (25grams)
Method
* Cut capsicum into 8ths and remove seeds. Grill with skin side up until blackened. Place in a plastic bag to sweat and then peel off skin.
* Microwave prepared pumpkin, potato and sweet potato for 8 minutes or until soft.
* Toss in oil and barbecue until crisp or bake at 220o C for 30 minutes.
* Mix prepared onion and kernels from corn-cob together and add to vegetables.
* Barbecue or cook for 10 minutes more.
* Spray tomatoes with oil and sprinkle with salt.
* Add tomatoes and previous peeled capsicum to barbecue or oven and place sprigs of rosemary on top.
* Cook for 5 minutes more.
* Roast chopped pistachio nut in microwave or oven until crisp.
* Place cooked vegetables garnished with rosemary on a platter.
* Sprinkle with chopped pistachio nuts and serve warm.
Serves : 8
Nutrients per Serve :
KJ 387, Calories 93, Carbohydrates(grams) 13.5, Fat(grams) 2.5, Cholesterol(milligrams) 0, Protein(grams) 3.6, Sodium (milligrams) 262, Fibre (grams) 3
Note
Gluten Free, Lactose Free, Egg Free, Vegetarian