Tuscany Roasted Vegetables
Preparation : 10 min.
Cooking time : 30 min.
2
1 yellow pepper
Half a courgette
3 tomatoes
6 large mushrooms
1 tbsp of fresh herbs (thyme, oregano, rosemary)
5 tbsp olive oil
1 pack Alpro soya Tofu Mince
sea salt and pepper
Preheat the oven to 200deg C/400deg F, gas mark 6.
Grease a baking dish with oil. Cut the pepper into quarters, slice the courgette, and cut the tomatoes and mushrooms in half. Mix the herbs with 5 tbsp of olive oil. Spread the vegetables in the baking dish and cover them with half of the mixed herbs and oil, ensuring they are well mixed. Roast the vegetables for approximately 30 minutes until golden brown and the pepper is soft.
Heat the remaining oil/herb mix in a frying pan and stir fry the Alpro soya Tofu Mince over a medium heat until golden brown. This should take approximately 3 minutes.
Season to taste with salt and pepper. Season the roasted vegetables with salt and pepper to taste if required, and serve them with Alpro soya Tofu Mince.
Serve with italian bread and herb butter.
Calories kJ/Kcal : 1805/430. Protein: 21g. Fat : 36g. Carbohydrates : 9g.