Low Fat Roasted Veges Recipes

Steps:

• Preheat oven to 450ºF. Coat 2 large baking sheets with cooking spray.
• Arrange peppers, squash, zucchini, onion and artichokes on prepared baking sheets, flesh side up, and coat vegetables with cooking spray; sprinkle with thyme, salt and black pepper.
• Roast until vegetables are tender and golden brown, about 20 to 25 minutes. Chop vegetables into bite-size pieces and serve. Yields about 3/4 cup per serving.

Steps:

• Preheat oven to 450°.
• Place the vegetables in a large roasting pan; pour the olive oil over them, add the salt, and use a spatula to toss well to combine.
• Place pan on the top shelf in the oven and roast until the vegetables are just beginning to turn brown, about 30 minutes.
• Transfer roasted vegetables to a large stockpot; add in the parsley and water; place over high heat.
• When the water boils, decrease heat to medium-low, cover the pot, and simmer for 1 hour.
• Remove from heat, let stand and cool to room temperature.
• Strain the broth through a large sieve or colander into a bowl or plastic container; use a wooden spoon to press the vegetables against the sieve to extract as much of the broth as possible.
• Place the container in the refrigerator until thoroughly chilled and the fat has hardened on the surface of the broth, at least 8 hours or preferably overnight.
• Use a slotted metal spoon or spatula to remove all the fat.
• Divide the broth into two or three smaller containers and refrigerate or freeze.
• Will keep in refrigerator for up to 5 days; keeps in freezer for up to 3 months.

Steps:

• Preheat oven to 190°C if using a fan-forced oven or 210°C if using no fan. Spray an oven tray/cookie sheet with cooking oil.
• Wash potatoes, dry and cut in half. I like to leave the potato skins on. Peel the kumera and slice into 2-3 cm (1 inch) thick slices.
• Place the veges in a single layer on the tray. Sprinkle over the herbs and spices. Spray again lightly with the cooking spray.
• Place in pre-heated oven and cook 30 minutes Remove the veges from the oven and turn them over. Re-season and spray again lightly with cooking spray.
• Return veges to oven and cook another 20 minutes. Check veges and cook longer if required.
• Serve plain or drizzled with lemon juice, gravy or sauce of your preference.