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The key to this dish is to roast the vegetables in batches. If you roast all at once, the temperature in the oven will drop, then they will sweat and not roast correctly. The sauce must be thick enough to coat the vegetables but not too thick. I think this dish is best left overnight and re-warmed, great as a starter or a main course. If I had vegetable dishes like this as a child it would have been fantastic.
Servings 4
Calories 556 kcal
Prep Time45 mins
Cook Time1 hr
Total Time1 hr 45 mins

Ingredients
 

  • 100 g courgettes, cut into large shards
  • 125 g aubergines, cut into long strips
  • 100 g green peppers, sliced, 2cm
  • 100 g yellow peppers, sliced 2cm
  • 1 large onion, sliced into thin wedges
  • 4 garlic cloves, chopped
  • 100 ml olive oil
  • 200 g potatoes, peeled, cubed, 2cm
  • 150 g carrots, 4cm x 1cm strips
  • salt and ground white pepper
  • 0.5 tsp coriander seeds, crushed
  • 1 pinch ground allspice
  • 400 ml tomato juice
  • 2 tbsp sugar
  • 2 tbsp rice wine vinegar
  • 400 g chickpeas, canned, drained
  • 3 tbsp fresh coriander, roughly chopped
  • 200 g low-fat natural yoghurt

Instructions
 

  • Pre heat the oven to 220C gas 7.
  • Place the courgettes, onions, aubergines and peppers into a deep tray and drizzle with a little oil.
  • Place the potatoes and carrots into another tray and drizzle with the last of the oil.
  • Season all well with salt, pepper, coriander and allspice and mix well.
  • Roast all of them in a very hot oven until all the vegetables are cooked. At the last 10 minutes of the vegetables cooking add the garlic so it doesn't burn.
  • Next, place the tomato juice, sugar and vinegar into a pan, season and then cook down to roughly half the original volume. At this point, re-season and add the chickpeas, mixing in well.
  • All the above steps can be done well in advance.
  • Finally, mix the tomato sauce with the vegetables and re-season.

To Serve

  • Place the roasted mixture just warmed through, into a large bowl, top with natural yoghourt, fresh coriander and a drizzle of olive oil.

Other serving ideas

  • Tuna - 400g tuna chunks can be added and warmed through for 2-3 minutes and serve. Must be left undercooked in the centre.
  • Chicken - 350g chicken could also be added and simmered for 10-15 minutes.
  • Egg - Place 150-200g of finished roasted veg mix in a small ovenproof dish. Make a small hollow in the centre and drop a fresh egg and bake for 10 minutes and serve.
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Nutrition Facts
Tuna with Turkish Roasted Vegetables and Thick Yogurt
Amount per Serving
Calories
556
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
5
g
31
%
Cholesterol
 
7
mg
2
%
Sodium
 
76
mg
3
%
Potassium
 
1239
mg
35
%
Carbohydrates
 
63
g
21
%
Fiber
 
13
g
54
%
Sugar
 
23
g
26
%
Protein
 
14
g
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Fish
Cuisine ITV This Morning, Summer
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