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.

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