Here is another vegetarian dish that sometimes we prepare for our yoga retreat guests here in Langkawi.
Oven Roasted Courgettes & Carrots (serves 3-4 people)
3 carrots, rinsed, peeled and cut into bite size chunks
1 green courgette, rinsed and cut into bite size chunks
1 yellow courgette, rinsed and cut into bite size chunks
8-10 cherry tomatoes
6-8 garlic cloves (optional, if you don't like garlic)
About 3-4 tablespoons olive oil
About 2 heaped teaspoons of mixed herbs
Salt and black pepper to taste
Hot boiling water
Boil the carrots with hot boiling water for 5-6 minutes and drained.
Pre-heat the oven at 250 degrees Celsius.
Put the courgettes, cherry tomatoes, garlic cloves and boiled carrots into an oven dish.
Add in olive oil, mixed herbs, salt and black pepper. Mix well.
Put into the oven for about 35-40 minutes. Stir from time to time, to make sure the vegetables are cooked evenly.
Serve hot.
Bon Appétit!
Oven Roasted Courgettes & Carrots (serves 3-4 people)
3 carrots, rinsed, peeled and cut into bite size chunks
1 green courgette, rinsed and cut into bite size chunks
1 yellow courgette, rinsed and cut into bite size chunks
8-10 cherry tomatoes
6-8 garlic cloves (optional, if you don't like garlic)
About 3-4 tablespoons olive oil
About 2 heaped teaspoons of mixed herbs
Salt and black pepper to taste
Hot boiling water
x x x x x x x x x x x x x x x
Boil the carrots with hot boiling water for 5-6 minutes and drained.
Pre-heat the oven at 250 degrees Celsius.
Put the courgettes, cherry tomatoes, garlic cloves and boiled carrots into an oven dish.
Add in olive oil, mixed herbs, salt and black pepper. Mix well.
Put into the oven for about 35-40 minutes. Stir from time to time, to make sure the vegetables are cooked evenly.
Serve hot.
Bon Appétit!
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