Mediterranean Vegetables with Sage and Sesame Seeds #Vegetarian

This is simple to create and it really doesn’t matter what vegetables you use provided they are suitable for roasting. Nutritious and very tasty!

You will need:-

2 courgettes

4 tomatoes whole

1 spanish onion

1 aubergine

around 10 mushrooms

1 red or orange pepper

2 garlic cloves

1 sweet potato (leave skin on)

2 to 3 tablespoons of oil

Dried sage (approx 2 tablespoons)

Sesame seeds (approx 2 tablespoons)

Heat oil in a baking tray in hot oven. Chop all of the vegetables in various sizes to create texture. Don’t cut them too small. Leave the tomatoes whole.

Drop the vegetables into the oil and give them a shake to ensure they’re all covered in the fat. Sprinkle with sea salt and black pepper. Then sprinkle the dried sage over the vegetables. Shake again then put into hot oven for around 25 minutes or until the onion is soft and the mushrooms start to brown. (Be sure not to burn the vegetables …)

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Pour vegetables into non stick pan and add the sesame seeds. Stir through. Finally add a tin of good quality chopped tomatoes or carton of passata.

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Serve piping hot with bread, fries or as I have done – with basmati brown rice and chick peas.

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Makes around 4 to 6 portions. Can be frozen. Enjoy!

Tiffany Belle Harper.

1 Comments on “Mediterranean Vegetables with Sage and Sesame Seeds #Vegetarian”

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