Griddled Vegetables with Rosemary and Thyme Recipe - You Are What You Eat

Recipe: Griddled Vegetables with Rosemary and Thyme

Serves 4 as a light lunch or supper

1 yellow pepper, deseeded and quartered
1 red pepper, deseeded and quartered
1 large courgette, trimmed and diagonally sliced
1 small red onion, peeled and cut into wedges
1 tbsp virgin olive oil
2 tsp chopped fresh rosemary
2 tsp chopped fresh thyme
Small bag rocket leaves
2 large vine tomatoes, sliced
Small handful fresh basil leaves
25g/1oz pine nuts (optional)
Freshly ground black pepper
Balsamic vinegar, to serve

Method

Preheat the Health Grill. Place all the vegetables in a large bowl with the olive oil and chopped herbs. Season with black pepper and toss together.
Place the vegetables on the grill and close the lid. Cook for 6-8 minutes until tender and lightly browned.
Arrange the rocket leaves on four plates. Top with piles of the grilled vegetables. Place the sliced tomatoes on the grill, close the lid and cook for 1-2 minutes until just softened and lightly browned. Place on top of the grilled peppers, courgette and onion.
Sprinkle the vegetables with pine nuts, if using, top with the basil leaves and drizzle with a little balsamic vinegar. Serve warm.

Nutritional information per serving:

118 calories
3g protein
8g fat (of which 1g saturated fat)
9.5g carbohydrate
2.5g fibre
0.2g salt

Health Facts

Red and yellow peppers are an excellent source of vitamin C and betacarotene. Carrots are rich is betacarotene which the body converts to vitamin A - important for healthy eyes, skin and immune system. Eating a diet rich in betacarotene helps protect against certain types of cancer. Darker salad leaves, like rocket, contain higher levels of health promoting phytochemicals (natural plant chemicals) than paler lettuces such as iceberg.

You Are What You Eat Tips

Sprinkle the salad with a little crumbled soft goat's cheese if liked.

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