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Roasted Vegetables


This nutritional recipe is a great winter warmer.

Preparation: 35 minutes

Serves: 6

Energy: 113 calories per serving

Ingredients:

– 1 dash of black pepper

– 2 tsps salt

– 4 tbsps olive oil

– 1/4 cup asparagus, sliced

– 1 cup pieces of or slices of mushrooms

– 1 large red onion, sliced

– 1 cup sliced summer squash

– 1 cup chopped sweet red pepper

– 1 large yellow pepper, sliced

Mehtod:

1)      Pre-heat oven to 350°F (175°C)

2)      In a bowl, lightly coat the mushrooms, squash, peppers, asparagus and onion in the olive oil and seasoning.

3)      Place the veggies on a non-stick tray and roast for around 25 minutes stirring regularly.

4)      Roast until veggies are tender and lightly browned.


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Asparagus, Broad Bean, Mint and Mozzarella Bruschetta


Why not try this quick and simple starter before the season for asparagus ends.

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Serves: 4

Energy: 313 calories per serving

Ingredients:

– 300g podded and shelled broad beans

– 2 tbsp extra virgin olive oil plus an extra drizzle at the end

– 1 lemon, juiced

– A handful of mint leaves, saving a few small ones back to garnish

– Salt and pepper for seasoning

– 100g asparagus, cut in half lengthways

– 4 slices rustic white bread, such as sourdough

– 1 garlic clove, peeled but left whole

– 1 small ball (approx. 150g) of buffalo mozzarella, roughly torn

Method:

1)      Cook the broad beans in boiling water for 2 minutes. Drain, refresh under cold water, drain again, and then peel from their skins.

2)      Use the back of a fork to roughly crush the beans with the olive oil and lemon juice. Then stir through the mint. Season with salt and pepper to taste.

3)      Cook the asparagus in boiled salted water for 1-2 minutes and drain under cold water too.