Ingredients

Roast Vegetables - Serves 4
• 1 carrot, sliced in batons
• 1 yellow pepper, deseeded and sliced
• 1 courgette, sliced
• 1 small red onion, chopped
• 2 cups brown mushrooms, sliced
• 2 teaspoons olive oil
• 2 teaspoons of dried oregano or rosemary

Vegetable Medley Sandwich – Serves 1
• ¼ of the roast vegetable mix
• 2 medium slices wholemeal bread
• 2 tablespoons reduced-fat hummus
• Handful of rocket leaves
• Sprinkling of ground black pepper

Method

1. Switch on oven and preheat to 200C (180C fan, gas mark 6).
2. Place the chopped vegetables on to a baking tray and sprinkle with ½ teaspoon of olive oil. Add the oregano or rosemary and sprinkle with black pepper. Roast for 20-25 minutes. This is best done is advance to allow time for the vegetables to cool.
3. Spread the hummus on the 2 slices of bread. Add the cooled vegetables and rocket leaves to one slice of bread. Put the other slice of bread on top and then cut in half.

The roast vegetables can be kept in the fridge for 3 days and are a versatile accompaniment for many dishes.

Tips

Complete your lunchbox with:
- 4 pepper sticks
- 5 medium fresh or frozen strawberries
- 1 small pot of low-fat natural yogurt or plant-based alternative (125g)
- Bottle of water