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ROASTED VEGETABLES
A delicious and slightly sweet vegetable medley that goes well with white
meat or can be even served on it's own as a light dinner
Ingredients (Serves: 4)
½ small butternut squash
1 red capsicum
1 sweet potato, peeled
1-2 Yukon Gold potatoes, peeled
½ red onion
1 tablespoon fresh thyme
2 tablespoons fresh rosemary
4 tablespoons olive oil
2 tablespoons balsamic vinegar
Salt and freshly ground black pepper to taste
- Cube the squash, sweet potato and Yukon Gold potatoes into 1 inch cubes.
- Coarsely chop the capsicum (seeded) and the onion. Chop the thyme and
the rosemary.
- Use a large bowl to combine oil, vinegar, thyme, rosemary, salt and pepper.
Add vegetables to the bowl and toss gently.
- Place the vegetables in a shallow baking dish, or directly on the frying pan
and place on the low rack. Roast for 25 minutes at 205ºC, stirring the
vegetables gently every 8-10 minutes.
BAKED PINEAPPLE
This deliciously sweet dish can be a side to meats, the breakfast pizza or even
a dessert. The sugar can also be replaced by Splenda® (i.e. sweeteners) if
desired.
Ingredients (Serves: 6)
2 20-oz. pineapple, canned, crushed, in juice, drained
1 cup sugar or Splenda®
2 tablespoons cornstarch
¼ cup water
2 eggs
1 tablespoon vanilla
1 tablespoon butter
1 teaspoon cinnamon, ground
- Spray a 1 ½ qt. casserole dish with cooking spray.
- In bowl, whisk together the sugar, cornstarch, water, eggs, and vanilla till
blended. Add pineapple.
- Pour into dish. Top with divided butter and sprinkle top with cinnamon.
- Bake on low rack at 190ºC for 38 minutes.
25
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