View Nutritional Info
All values are per serving:
|Calories: 253kcal||Sugars: 13.7g||Fibres:7g|
|Proteins: 6g||Fat: 7.4g||Sodium: 0.33g|
|Carbohydrates: 36.7g||Saturated fat: 2.3g||Salt: 0.8g|
|1. Preheat the oven to 180°C/160°C Fan/Gas Mark 4.|
|2. Slice the sweet potatoes lengthways, place in a baking dish and cover with the olive oil and place in the oven for 15 minutes.|
|3. Slice the courgettes and red pepper lengthways and after 15 minutes add to the sweet potatoes, mixing well to ensure the oil covers courgettes and red pepper and return to the oven for 10 minutes.|
|4. Slice the tomatoes in half and slice the shallots in rounds and add to the dish after the courgettes and red pepper has had 10 minutes cooking time.|
|5. Mix all the vegetables well then top with the lemon zest, lemon juice, red wine vinegar, salt, pepper and chilli flakes then mix again and return to the oven for a further 5 minutes cooking.|
|6. Slice the feta cheese into cubes, dot on the vegetables and place in the oven to cook for 2 more minutes.|
|7. Remove from oven and serve.|
Note: This is lovely served cold the next day if you have any leftovers.
Top Tip: Delicious served with wraps if you want something more substantial or just on its own for a warming and comforting meal.