Mediterranean roasted vegetables
This dish is full of colourful vegetables to provide a range of vitamins and minerals as well as being a lower potassium and phosphate meal.
Chef
Ingredients
2 courgettes, chopped
1 red pepper, chopped
1 yellow pepper, chopped
1 green pepper, chopped
2 red onions, sliced
8 cherry / vine tomatoes
1 aubergine, chopped
2 teaspoons olive oil
2 teaspoons dried Italian herbs
320g ciabatta or other rustic loaf bread, torn into chunks
To serve
200g mozzarella, torn into pieces
Handful of basil leaves
Method
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Step 1
Preheat oven to 180Β°c / 160Β°C fan / gas mark 4. Place all the prepared vegetables into a roasting dish.
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Step 2
Toss the vegetables with olive oil and dried herbs and cook in the oven for 15 mins.
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Step 3
Add half of the ciabatta to the vegetables, mix again and cook for a further 10 minutes.
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Step 4
Remove from the oven and top with mozzarella and basil. Serve into four dishes with the rest of the ciabatta to soak up all the lovely juices.
Food facts
The main source of carbohydrate for this dish is the ciabatta. Carbohydrate values have been provided for those trained in insulin adjustment.
The combination of vegetables used in this dish provide two portions of vegetables per person but the overall potassium content of the dish remains low.
Mozzarella is lower in phosphate than some harder cheeses making this dish low in phosphate overall. You should still take your phosphate binder with this meal if you are prescribed one.
The bread and mozzarella provide enough protein to make a portion of this meal suitable for somebody with increased protein requirements, such as those receiving dialysis.
Use gluten-free bread.
Use vegan cheese.