Roasted Vegetable and Feta Medley
Nutrition per serving
| Calories | 610 kcal |
| Protein | 30 g |
| Carbs | 60.8 g |
| Fats | 29.1 g |
| Saturated Fat | 16 g |
| Monounsaturated Fat | 9.6 g |
| Polyunsaturated Fat | 1.6 g |
| Sugars | 15.8 g |
| Fiber | 16.4 g |
| Sodium | 961 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.