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Ingredients
US|METRIC
4 SERVINGS
- 2 courgette (Chunks)
- 1 aubergine (Chunks)
- 1 red pepper (Chunks)
- 2 sweet potato
- red onion (Diced)
- 1 can chopped tomatoes
- 1 can chickpeas
- garlic (Crushed)
- 1/2 tsp. dried oregano
- 1/2 tsp. dried thyme
- 2 Tbsp. oil
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Directions
- Preheat Oven to 180c. Put all vegetables in a large roasting tin spread evenly with the olive oil, herbs and garlic.
- Roast for 30 mins, or until cooked.
- Transfer vegetables to casserole dish and add chickpeas and tinned tomatoes.
- Turn down heat to 160c and cook for a further ten mins.
NutritionView More
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330Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories330Calories from Fat70 |
| % DAILY VALUE |
| Total Fat8g12% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium380mg16% |
| Potassium1270mg36% |
| Protein11g |
| Calories from Fat70 |
| % DAILY VALUE |
| Total Carbohydrate57g19% |
| Dietary Fiber13g52% |
| Sugars13g |
| Vitamin A220% |
| Vitamin C130% |
| Calcium10% |
| Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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