MEDITTERANEAN ROASTED VEGETABLES
5th March 2024
Category
Classical & MKD Recipes
Fat: 31.58g Protein: 4.66g CHO 5.62g Kcal: 325 CLASSICAL 3.07:1 RATIO
Notes
Mo’s tip: If you have a favourite low carb bread, then all you need to do is adjust the values in the recipe.
Ingredients
- 50g Aubergine
- 25g Butternut squash
- 30g Courgette
- 10g Red capsicum pepper
- 5g Spring onions
- 5g Wholegrain mustard
- 25g Olive oil
- 25g Keto bread with Psyllium
- You will also need some dried herbs, GIA garlic paste and some seasoning.
Instructions
- You will need to make some Keto bread using the bread roll recipe which is on the website.
- Pre heat oven to 180c / fan 160c / gas 5.
- Make a dressing by mixing the mustard with the finely chopped spring onion, garlic paste and 10g of the olive oil. Set aside.
- Cut the vegetables into even sized pieces and toss in the remaining olive oil with a little salt and black pepper.
- Place in a small roasting pan and cook in the oven for approximately 20 minutes until the vege is tender, how long will depend on the size of the pieces.
- Serve tossed in the dressing with the bread to mop up the juices and oil.
© 2025 Copyright Matthews Friends. Check if this recipe needs to be adapted to your individual prescription. Your dietitian can help you to do this and Matthew’s Friends cannot be held responsible if you do not check if this recipe is suitable. Please ensure that you check product labels for values to make sure they are correct. PLEASE DO NOT ATTEMPT ANY TYPE OF KETOGENIC DIET WITHOUT MEDICAL SUPERVISION.
Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
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Check out our discount page for money-saving codes on ingredients and keto/low-carb online shopping.
CLICK HERE FOR DISCOUNTS.