Recipe by Helen Gough
Serves: 4 Prep Time: 15 Mins Cooking Time: 35 Mins
I find you can adapt this recipe depending on the season or even what's in the fridge. In the winter, the root vegetables are great with large mushrooms while in the summer, it's always nice to use all of the summer Mediterranean vegetables available. I use this dish as an accompaniment to a roast, either chicken or roast pork steaks but it can be served as a vegetarian dish on its own. This is a dish full of colour and nutrition.
- 4 medium red onions
- 4 cloves of garlic chopped
- 2 red peppers
- 2 yellow peppers
- 3 medium courgettes
- 200g asparagus spears
- 300g tender stem broccoli tips
- 300g mushrooms large variety
- 300g cherry tomatoes
- 4 tbsp olive oil
- 50 g chopped walnuts
- 200g of feta cheese crumbled
- Chopped flat-leaf parsley (a handful)
- Optional: 3 tbsp sweet chilli sauce, 3 tbsp of semi sun dried tomatoes
- Preheat oven to 200c.
- Chop the red onions into quarters, slice the peppers in about 6 pieces and cut the large mushrooms into quarters.
- Cut the courgettes in half and then lengthways into 3 or 4 depending on size. The key thing is to have these vegetables all similar in size. Place them all loosely into a deep sided roasting dish (omitting the mushrooms).
- Scatter the chopped garlic, drizzle with olive oil and sweet chilli sauce (optional).
- Cover with tin foil and place in oven for about 10 mins.
- Remove from oven and scatter the remaining vegetables including the mushrooms loosely over the dish.
- Add the chopped walnut and crumbled feta loosely over top, scatter the parsley and cover with tin foil and place in oven for about 15 mins.
- Remove cover and leave in oven for another 5 mins to allow for browning.
- Remove and serve.
Don't worry if you haven't some of the vegetables you can use most veg and it's often good for experimenting. Beetroot boiled and peeled first can be added. Colour is important in this dish so mix your veg depending on colour. Some veg take a shorter time to cook so just leave them with the added vegetables halfway through.
This dish is bursting with colour, a sign that the dish is full of natural photo (plant) chemicals that can help maintain your body through treatment. The soluble fibre we get from our vegetables can help keep your gut healthy by maintaining regular bowel movements and encouraging good bacteria to flourish in our gut. The addition of the nuts and the cheese will add much needed protein essential to maintain muscle through treatment.