Herbed Roast Vegetables
A comforting mix of vegetables baked until soft and sweet is even better when served with a thickened yogurt called labneh or Greek yogurt.
Best Health magazine, December 2012; Photo by Petrina Tinslay
- Preheat oven to 350°F.
- Put vegetables into a large roasting pan with rosemary, cumin and olive oil. Toss to coat. Bake for one hour, turning vegetables once or twice.
- Divide vegetables equally among four plates and top each with a dollop of labneh or Greek yogurt.
Per serving: 315 calories, 7 g protein, 12 g fat (2 g saturated fat), 51 g carbohydrates, 10 g fibre, 3 mg cholesterol, 62 mg sodium