Slow-roasted tomatoes and courgettes
Time to make: 50 mins
( Hands-on time: 5 mins )
Total cost: $ 15.56 / $ 3.89 per serve
(at time of publication)
8 tomatoes, halved
4 courgettes, 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).
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