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Roasted cherry tomatoes, broccolini and pepitas

AWW The Detox Cookbook, ACP Books
 
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Roasted cherry tomatoes, broccolini and pepitas

Serving size: Serves 1
Cuisine type: Mexican
Cooking time: Less than 60 minutes
Special options: Diabetic, Low Carb, Low cholesterol, Low fat, Low GI, Vegan, Vegetarian
Course: Lunch, Main
Favourite flavours: Easy recipes

INGREDIENTS

1 teaspoon olive oil
1 small red onion (100g), sliced thinly
2 cloves garlic, crushed
125g cherry tomatoes, halved
1 tablespoon cider vinegar
250g broccolini
2 tablespoons toasted pepitas
METHOD

Preheat oven to 200°C/180°C fan-forced.

Combine oil and onion in small baking dish; roast, uncovered, 10 minutes. Add garlic, tomato and vinegar; roast, uncovered, about 10 minutes or until tomato softens.

Meanwhile, boil, steam or microwave broccolini until tender; drain.

Serve brocollini topped with tomato mixture and seeds.

Nutritional count per serving: 16.7g total fat (0.7g saturated fat); 1379kJ (330 cal); 10.3g carbohydrate; 14.2g protein; 17.9g fibre
 
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