Roast Veggie Platter
Serves: 3
Time: 40 minutes
Today is all about the fruit and veggies, I started the day with a great big bowl of fruit and had a carrot as my snack, then we actually went out for lunch which was lovely but a bit of a challenge because the menu looked and sounded amazing, but I stayed strong and had the harvest bowl which was a blend of pickled, roasted and fresh veggies on a tabbouleh (not quiet a brisket sandwich which sounded mouth-wateringly delicious). Afternoon snacks were green apples and dinner is a mixture of roasted and chargrilled veg to round out a super yummy cleanse day.
Leftovers
Tonight’s dinner would comfortably feed 3 so to make this enough for leftovers for lunches I have added a few extra ingredients to the lunch list which are the same as the ingredients needed to feed four.
Feeding Four
1 medium sized sweet potatoes, 1 green pepper, 3 portabello mushrooms, 1 packet of vine ripe tomatoes.
What you'll need
1 large sweet potato
4 zucchini
2 red pepper
2 yellow pepper
1 green pepper
5 large portabello mushrooms
1 large broccoli
1 packet of baby vine tomatoes
1/2 a bunch of basil
From the Pantry
1 tablespoon of balsamic vinegar
olive oil
salt and pepper
Optional Lunch Xtra’s
1 medium sweet potato
1 green pepper
3 portabello mushrooms
1 packet of vine ripe tomatoes
Prep and Cook
Preheat Oven to 200 Degrees Celcius
Roast Veggies
Slice the sweet potatoes into large rounds about the thickness of your little finger. Toss in oil with a little salt and pepper and lay out flat on an oven tray lined with baking paper and roast in the oven for 20 minutes.
On a separate tray lined with baking paper lay your mushrooms out and drizzle lightly with olive oil, season with salt and pepper and then drizzle over approx half a teaspoon of balsamic vinegar on each mushroom.
Cut the broccoli into bite sized florets and toss in the bowl that you had your sweet potatoes in, I find that the oil that has been left behind is generally enough to coat the broccoli. Season with salt and pepper and spread out on the tray with your mushrooms. Pop in the oven to roast for 15 minutes.
When your sweet potatoes are nearing finished slide the tomatoes onto the tray to roast slightly, just long enough that the skins start to blister.
Chargrill Veg
I have a griddle pan which is how I cooked the zucchini and peppers tonight, but in hindsight, that was a slightly gruelling task so I am going to recommend you fire up the BBQ.
Top and tail the zucchini and carefully slice into long thin strips roughly 5 per zucchini.
Cut peppers in half and remove the seeds, then cut into quarters and remove the white pith.
Toss everything in a little oil with salt and pepper and grill on the BBQ until you have lovely charred lines on both sides.
Plate it Pretty
On a large platter group your veggies together so that each vegetable has a distinctive section but try not to leave any empty space.
Scatter over the platter with fresh picked basil leaves.
Enjoy!
Lunch tomorrow
If you are having lunch tomorrow it will be a smaller version of tonight’s dinner.