Roast vegetable and feta pita
One portion provides: Energy 1 761 kJ; carbohydrate 49 g; fibre 11 g; protein 14 g; fat 14 g
Place 250 g (2 c) ready-to roast, roasting vegetables in an ovenproof dish with a lid. Add 1 t olive oil, a sprig of rosemary or fresh thyme (or ½ t dried rosemary/thyme) and ½ t salt. With the lid firmly on the dish, shake the vegetables until they are well coated. Microwave for 10 minutes and then grill without the lid under a hot grill for 10 minutes, tossing the vegetables after 5 minutes.
I some times make double or triple this amount and keep the roasted veggies in the fridge for a few days.
When done, roughly crumble 30 g feta cheese (1 matchbox) over the hot vegetables and stir through.
Drizzle with ready-made low oil Greek dressing (10 ml or 2 t), and serve hot or cold with 1 pita pocket half or 3 mini pita pockets.
