This recipe is great as a first introduction to vegetables post-surgery. The pieces are small, soft and easy to manage and the flavours go well with proteins such as baked fish or chicken in a tomato-based sauce. Use up any leftovers in an omelette the next morning, or mix with a tin of cannellini beans and serve on top of a cruskit with a good spread of hummus.
- Prep: 15 Minutes
- Cook: 35 Minutes
- Portions: 4 Cups
Ingredients:
- 1 egg plant, sliced lengthways and diced into 1cm pieces
- 1 yellow capsicum, diced into 1cm pieces
- 1 red capsicum, diced into 1cm pieces
- 1 small red onion, diced into 1cm pieces
- 12 cherry tomatoes, halved
- 1-2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp chilli flakes (optional)
- salt and pepper to taste
- 1 tbsp finely chopped fresh Italian parsley
Method:
- Preheat oven to 190 degrees ceclius
- Line an oven tray with baking paper
- Spread the chopped vegetables on the tray and drizzle with the olive oil and balsamic vinegar
- Sprinkle the chilli flakes on top if using and season with salt and pepper to taste
- Mix to combine, then put in the oven for 25-30 minutes or until the vegetables are cooked
- Turn up the oven temperature to 220 degrees celcius for a further 5 minutes. This will help to caramelise the edges of the vegetables
- Sprinkle with fresh parsley and serve
