This has to be one of my favourite vegetarian slimming world go – to meals that I eat at least once a week. Make a big batch and freeze in portions so it’s always at hand if you’re hungry. Serve with wholemeal pasta and salad.
- 1 Aubergine
- 1 Courgette
- 1 Red onion
- 1 Carrot
- 1 Red Pepper
- 1 Green Pepper
- 2 Cloves of garlic
- 2 Tins of Tomatoes
- Fry Light Cooking Spray
- Black Pepper
- Mixed Italian Herb
- Roughy chop all vegetables and dice the carrot.
- Spray a large baking tray with Fry Light, place all the chopped vegetables on the tray with the whole cloves of garlic and herbs. Place in an oven heated to 180 degrees and cook until soft, turning and stirring the vegetables occasionally.
- Put the roast vegetables into a large pan and add the 2 tins of tomatoes. Heat and then blend with a hand held stick blender until smooth. Serve and freeze the remainder.
- Look for 'sauce / stock / liquid' freezer bags that stand up. These are great for freezing and defrosting portions in. Double the recipe if you have enough space!
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