By Claire
Nutritional Info(100g) 
- Chopped tomatoes 
- Balsamic vinegar 
- Potato 
- Courgettes 
- Red onions 
- Garlic 
- Dried rosemary 
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Ingredients
400 g tin of chopped tomatoes
1 tbsp balsamic vinegar
500 g potato sliced into 1/2cm thick rounds (no need to peel)
420 g courgettes sliced into 1cm thick rounds
3 medium red onions peeled and sliced into 1/2cm slices
2 tsp garlic granules
1/2 tsp dried rosemary handful of fresh basil finely chopped low calorie cooking spray salt and pepper to taste
Method
- Preheat the oven to 200°C.
- Pour the tinned tomatoes into the bottom of the roasting dish. Add the fresh basil and balsamic vinegar, season with salt and pepper to taste and mix.
- Arrange the sliced vegetables in rows, alternating between potato, courgette and red onion.
- Spray the tops of the vegetables with low calorie cooking spray and sprinkle over the garlic and rosemary.
- Cover the top loosely with foil and place into the middle of a hot oven for 45 minutes.
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