Saute vegetables with baked cherry tomatoes
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | Cherry tomatoes | |
| 1 | tablespoon | Olive oil |
| 1 | tablespoon | Balsamic vinegar |
| 1 | tablespoon | Chopped parsley |
| 1 | tablespoon | Olive oil |
| 100 | grams | Baby organic potatoes |
| 1 | bunch | Baby turnips |
| 1 | bunch | Carrots |
| 1 | Garlic clove; crushed | |
| 1 | Baby cauliflower; cut into small | |
| ; florets | ||
| 1 | Handful fresh basil; tarragon and | |
| ; parsley, chopped | ||
Directions
FOR THE VEGETABLES
Preheat the oven to 220c/425f/Gas 7.
Method
1 Halve the tomatoes and put two halves in each hole of a 12 hole mini muffin tin. Drizzle the olive oil and balsamic vinegar over the tomatoes and season.
2 Roast in the oven for 5-6 minutes until softened. Tip the contents from the tray into a bowl and mix through the chopped parsley.
3 Heat the olive oil in a saute pan. Blanch the potatoes in boiling salted water for 2-3 minutes and drain. Trim and halve the turnips and carrots, leaving up to 1" of any stalk on.
4 Saute the carrots, potatoes, garlic, cauliflower and turnips for 6-8 minutes until tender. Stir through the herbs. Pile onto two plates and spoon the tomatoes over.
Converted by MC_Buster.
Per serving: 161 Calories (kcal); 14g Total Fat; (74% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 23mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.