Roasted Vegetable and Feta Medley
Nutrition per serving
Calories | 553 kcal |
Protein | 25.2 g |
Carbs | 70.6 g |
Fats | 20.6 g |
Saturated Fat | 10.1 g |
Monounsaturated Fat | 7.8 g |
Polyunsaturated Fat | 1.4 g |
Sugars | 16.6 g |
Fiber | 18.2 g |
Sodium | 625 mg |
Ingredients
Sweet Potato | |
Yellow Bell Pepper (capsicum) | |
Green Bell Pepper (capsicum) | |
Red Chilli Pepper | |
Red Onion | |
Red Wine Vinegar | |
Olive Oil | |
Canned Lentils | |
Feta Cheese |
Preparations
1. Heat the oven to 200 C (390 F)
1. Heat the oven to 200 C (390 F)
2. Wash the sweet potato skin and chop into 2 cm squares.
3. Remove the core/chop the pepper into 2 cm squares.
4. Peel/chop the onion into 2cm squares.
5. Finely chop a quarter of a chili.
6. Drain/rinse the lentils in a sieve.
Cooking Instructions
1. Place the vegetables, chili into a bowl with ½ a tbsp of olive oil and a pinch of salt and pepper.
1. Place the vegetables, chili into a bowl with ½ a tbsp of olive oil and a pinch of salt and pepper.
Mix to coat and evenly layer onto a baking tray. Cook near the top of the oven for 15-20 minutes until tender.
2. Scatter the lentils over the vegetables and cook in the oven for a few minutes. Remove from the oven and drizzle over the red wine vinegar.
3. Crumble over the feta and gently stir to combine.