This easy supper is suitable for Lite, Fast or Management clients. Best of all, it only takes around half an hour to make. Tuck in!
Serves 4 people
202kcal per serving, 11g protein, 36g carbs, 2g fat
1 swede, peeled and cut into chunks
250g baby carrots, trimmed
1 small turnip, peeled and cut into chunks
2 red onions, cut into wedges
400g courgettes, cut into 2.5cm (1in) slices
2 tsp dried basil
1 tsp dried thyme
4 tbsp balsamic vinegar
freshly ground black pepper
400g canned butter beans, rinsed and drained
basil leaves, to garnish
Preheat the oven to 200c, gas mark 6. Cook the swede, carrots and turnip in a saucepan of boiling water for five minutes, then drain well. Line a baking tray with greaseproof paper and spread out the parboiled root vegetables, along with the red onions and courgettes, on the tray.
Sprinkle with dried basil and thyme, and drizzle over 1 tablespoon of balsamic vinegar. Season with freshly ground black pepper. Bake, uncovered, in the pre-heated oven for about 25-30 minutes, until the vegetables are cooked and tender, but not mushy.
Put the butter beans in a saucepan with the remaining balsamic vinegar and heat gently for a few minutes, stirring occasionally. Combine the baked vegetables and warm butter beans in a bowl and scatter with basil leaves.