Winter Roast Vegetables
Today's selection was:
1 yellow pepper (125g)
1 mildly spicy Turkish or Marmara green pepper (60g)
1 sweet red pepper (80g)
2 echalion shallots (250g)
6 cloves garlic
1 sweet potato (280g)
200g baby turnips
1 fat ripe vine tomato
Everything just cut up, sprayed with a bit of olive olive oil and seasoned to taste (I used some more "Good with Everything" salt). Then simply roasted in hot oven until all tender and browned.
I added the tomato for the last 15 minutes and served the whole thing up with some steamed Savoy cabbage.
Nutrition Data
Calories (kcal) 435.5
Carbohydrate (g) 86.9
Protein (g) 12.5
Fat (g) 7.4
Fibre (g) 20.0
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