Serves 1 – 2 CC, 1 Prot, 1 Fat, 2 Veg
200g baby potatoes, quartered and parcooked
50g yellow pepper cored and cut into quarters
50g red onion, peeled and quarterd
100g butternut cubes
5ml olive oil
30g low fat feta
Salt and Black Pepper
Line baking tray with foil and coat with non-stick cooking spray. Arrange veggies and potatoes on baking tray and sprinkle with olive oil, and a generous squirt of lemon juice. Season. Oven roast at 160C for about 40 minutes until peppers blister.
Toss together and serve with crumbed feta and balsamic vinegar.