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Roast Veggie Stack

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Quick and easy meal for a chilly Sunday evening
Servings Prep Time
2 serves 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 serves 10 minutes
Cook Time
30 minutes
Votes: 0
Rating: 0
You:
Rate this recipe!
Add to Favourites
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Add to Shopping List
Add to Meal Plan:
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Print Recipe
Print Recipe
Quick and easy meal for a chilly Sunday evening
Servings Prep Time
2 serves 10 minutes
Cook Time
30 minutes
Servings Prep Time
2 serves 10 minutes
Cook Time
30 minutes
Ingredients
Servings: serves Units:
Instructions
  1. Preheat the oven to 180C
  2. Slice all the veggies into flat pieces . Ensure you have enough to do 2 stacks and try to have them all the same thickness otherwise the cooking time will be different for each of them.
  3. Drizzle your oil of choice on the bottom of a baking tray
  4. Place all your veggies into the baking tray, trying not overlap them
  5. Drizzle all the veggies with oil and season with salt and pepper
  6. Cook until all veggies are soft but still firm
  7. Stack veggies on top of each other and serve with a generous helping of sour cream and fresh chives on top
Recipe Notes

You can choose any seasonal veggies you like and you can play around with accompaniments

Nutrition Information
Nutrition Facts
Roast Veggie Stack
Amount Per Serving
Calories 373 Calories from Fat 288
% Daily Value*
Total Fat 32g 49%
Saturated Fat 7g 35%
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 13mg 4%
Sodium 1019mg 42%
Potassium 767mg 22%
Total Carbohydrates 21g 7%
Dietary Fiber 5g 20%
Sugars 6g
Protein 5g 10%
Vitamin A 252%
Vitamin C 114%
Calcium 7%
Iron 7%
* Percent Daily Values are based on a 2000 calorie diet.
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