This was rather amazing and very light: roasted aubergine in an agave and coconut glaze with tamari sauce and roasted potatoes with roasted cauliflower and sweet tomatoes
Full of vitamins, minerals and dietary fibre and with the potential to lower cholesterol and help manage weight, aubergines are a great choice for salads, stews and beyond.
This is a simple recipe and requires literally no preparation other than slicing some veg and popping in the oven for half an hour at mark 200 on a fan oven.
Half an aubergine – Slice squares along the inside but be careful not to pierce through. Drizzle agave syrup, balsamic vinegar, tamari gluten free sauce and glaze with a sprinkle of salt and pepper and pop on the oven.
2 baby cauliflower heads
1 new season potato
Chop up baby cauliflower heads and potatoes thinly and place on flat oven tray with a spray of coconut oil. Place some rosemary and thyme of you wish for added flavour and a sprinkle of salt and pepper.
Place all in oven for half and hour until browned. Enjoy!