Do you need a super healthy dinner that’s ready and on the table in under one hour? Then look no further than this incredibly simple roasting tin dinner, which provides up to four portions of fruit and vegetables. Make sure you use small baby potatoes, as not only will the flavor be better, these tiny potatoes cook in less time than larger varieties. To make this dish vegan, simply swap out the cheese for a dairy-free alternative, or crumble over some crushed nuts at the end of the cooking time.
Ingredients (to serve 4):
- 1 1/2 cups of baby potatoes
2 leeks2 tablespoons of olive oil1 cup of tomato passata2 heads of broccoli 1 tin of butter beans1 vegetable stock cube1 cup of boiling water1/2 cup of cheese, grated
Instructions:
- Bring a pan of water to the boil. Peel any discolored parts of the potatoes off, and boil the potatoes for 6 – 7 minutes.
- Meanwhile, cut the broccoli heads into small pieces (including the stalks).
- Use 1 tablespoon of olive oil to coat the broccoli, and place the broccoli in a large roasting tin.
- Place the broccoli in an oven heated to 400 °F. Roast for 10 minutes.
- Finely slice the leeks, and use the remaining olive oil to fry them in a large frying pan, taking care that they don’t burn. Cook until they are soft.
- Drain the potatoes, and add them along with the tomato passata to the roasting broccoli. Roast for a further 5 minutes.
- Stir the stock cube into the boiling water until it dissolves. Add the stock to the roasting tin. Roast for a further 15 minutes.
- Add the leeks as a top layer over the rest of the vegetables, and top with the grated cheese. Roast for a further 3 minutes.
- Remove the tin from the oven and portion the vegetables out into servings. This dish goes great with a fresh green salad on the side.
