Slow-roasted tomatoes and courgettes
Time to make: 50 mins
( Hands-on time: 5 mins )
(at time of publication)
Nutrition Info.(per serve)
8 tomatoes, halved
4 courgetteszucchini, summer squashX, chopped in small chunks
2 tablespoons balsamic vinegar
salt and freshly ground black pepper, to season
fresh basil, to garnish (optional)
Total fat 3g
Saturated fat 0g
Dietary fibre 4g
1 Preheat oven to 150°C. Arrange tomatoes and courgettes on a baking tray and spray lightly with oil. Bake for 45 minutes or until caramelised and soft.
2 Drizzle balsamic vinegar over vegetables and toss gently to coat. Season with salt and pepper. Garnish with fresh basil (if using).