Marinated Roast Vegetables Recipe

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Marinated Roast Vegetables Recipe

(Low-Fat Recipe)

Ingredients:  Serves 4,  Oven: Preheat to 180C

2 medium courgettes

1 aubergine

1 red and 1 yellow capsicum, seeded

2 baby leeks

1 small bulb of fennel

1 red onion, peeled

4 tablespoons lemon juice

2 tablespoons light soy sauce

2 teaspoons lemongrass, finely chopped

2 tablespoons chopped fresh marjoram

1 tablespoon sesame seeds

salt and freshly ground black pepper

parsley to garnish

 

Method:

Prepare the vegetables by slicing into wedges 5 mm ( inch) thick.  Combine the lemon juice, soy sauce and herbs in a small bowl.  Place the vegetables into a roasting tin, season well with salt and black pepper and spoon the marinade over the vegetables.  After 15 minutes, turn the vegetables to ensure even flavoring.  Leave for 15 minutes, turn again, and sprinkle with the sesame seeds.  Place in the oven and roast for 35-40 minutes until tender and slightly charred around the edges.  Sprinkle with parsley and serve hot or allow to cool or serve cold as a salad.

 

Marinade:  The mixture of wine, vinegar, fruit juice, herbs and spices poured over meat, poultry or vegetables before cooking.

 

Nutrient Value Per Serving:

79 calories

2.7 g total fat

 

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