Serves 6
Ingredients :
1 hard-boiled egg.
lemon juice and black pepper
8 medium potatoes in the skin
½ cup 125 ml plain lowfat yoghurt
½ cup 125 ml mayonnaise
1pinch of mustard powder
tablespoon 15 ml chopped fresh parsley
½ red or green pepper, seeds removed and chopped
½ onion finely chopped
1 teaspoon 5 ml salt
INSTRUCTIONS:
1.Preheat oven to 180 °C,Place veggies in a single
layer in an oven dish.
2.Mix vinegar, sugar, half the oil, dried herbs and
season with lemon juice and pepper.
3. Pour vinegar mixture over veggies and toss until well
coated. Roast for 40 minutes or until the veggies are
cooked. Stir in the beans to warm through. Keep warm.
4. Meanwhile, bring a large pot of water to the boil. Add
pasta and salt. Cook until tender and drain well. Stir in
remaining oil.
5. Mix veggies and beans with warm pasta and
sprinkle with fresh herbs.
layer in an oven dish.
2.Mix vinegar, sugar, half the oil, dried herbs and
season with lemon juice and pepper.
3. Pour vinegar mixture over veggies and toss until well
coated. Roast for 40 minutes or until the veggies are
cooked. Stir in the beans to warm through. Keep warm.
4. Meanwhile, bring a large pot of water to the boil. Add
pasta and salt. Cook until tender and drain well. Stir in
remaining oil.
5. Mix veggies and beans with warm pasta and
sprinkle with fresh herbs.
