INGREDIENTS:

5 RED ONIONS, SLICED

600g BROCCOLI, CUT INTO FLORETS

2 YELLOW PEPPERS, DESEEDED AND CHOPPED

3 COURGETTES, SLICED

1KG SMALL POTATOES, PEELED AND HALVED

7-8 TBSP OLIVE OIL

400g CHERRY TOMATOES

100ML LIGHT BALSAMIC VINEGAR

75ML RUNNY HONEY

2TBSP MUSTARD

PARSLEY TO GARNISH

DIRECTIONS:

HEAT OVEN TO 180°C FAN/200° STANDARD/GAS MARK 6

PLACE THE ONION, PEPPERS, BROCCOLI AND POTATOES IN A LGE BOWL AND DRIZZLE WITH 3-4 TBSP OLIVE OIL. SEASON WITH SALT AND PEPPER AND TOSS TOGETHER

SPREAD VEGETABLES EVENLY ON A LGE ROASTING TRAY AND BAKE FOR  45-50MINS, ADDING THE TOMATOES AFTER 25MINS

MIX THE HONEY, MUSTARD AND VINEGAR TOGETHER AND SEASON WITH SALT AND PEPPER

GRADUALLY WHISK IN 4 TSP OLIVE OIL, SET ASIDE

REMOVE THE VEG FROM THE OVEN AND TRANSFER TO A LARGE BOWL

DRIZZLE WITH THE PREPARED MIXTURE AND GARNISH WITH PARSLEY

ONE SERVING IS 1/8TH OF THE BOWL

Store the rest in the fridge overnight and it can be reheated in the oven or microwave in the following days. This can be used as a great side dish with any meat or fish so it shouldn’t go to waste. Tasty and easy to make, this dish is filling and should keep you full on the fast day. Feel free to add a grilled chicken breast for dinner and it will be plenty to keep your energy up.

Good luck!

If you would like to follow me on the 5:2 Diet experience, check out my previous posts under 5:2 to learn more and I will be continuing to add recipes and update my journey. Do join in and subscribe if you would like to share the experience and try it out. Hope to hear from u!!

Xxx