Roasted Vegetables with Courgetti and Salsa Verde

serves 2


  • 2 red onions, cut into wedges, then
  • broken into smaller chunks
  • 1 red pepper, cut into 8 pieces
  • 8 large mushrooms, halved
  • 8 asparagus spears cut into short lengths

  • Marinade and Salsa
  • 2 tsps sesame oil
  • 2 tbsps olive oil
  • 4 tbsps lemon juice
  • 1 garlic cloves, pressed
  • 2 tsps mustard powder
  • salt and pepper

  • Salsa Verde
  • remaining half of marinade
  • 4 tbsps chopped coriander or basil
  • 2 lge tomatoes, very finely diced (skinned if you prefer)

  • 2 courgettes, cut into strips with a julienne peeler or spiralizer

This easy to make, colourful and delicious recipe is full of ‘good for you ingredients’. Ideal for a lunch or a light supper or to wow your friends.

1 Preheat the oven to 200°c (180°c fan), gas mark 6.

2 Whisk together the marinade ingredients and put half the mixture to one side to use in the salsa. Toss the vegetables in the remaining marinade and spread them on a large baking tray.

3 Place the vegetables in the centre of the oven and cook for 15-20 minutes or until they are just tender.

4 Meanwhile mix together the salsa ingredients and then stir fry the courgetti in a dry pan for 3-5 minutes until it is heated through and just starting to soften but still retaining its shape.

5 Serve the courgetti in bowls, with the roasted vegetables piled on top, then drizzle over the salsa.