Name Roasted vegetable topping for baked jacket potatoes


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Roasted vegetable topping for baked jacket potatoes


  • 1/4 red pepper, deseeded
  • 1/4 yellow pepper, deseeded
  • 1/2 courgette
  • 1/4 aubergine
  • 1 unpeeled garlic clove
  • thyme, rosemary and oregano, chopped

1. Dice the following: 1/4 red pepper, deseeded, 1/4 yellow pepper, deseeded, 1/2 courgette and 1/4 aubergine. Place on a baking tray with 1 unpeeled garlic clove, then sprinkle with chopped thyme, rosemary and oregano. Season with salt and black pepper and spray with Fry Light.

2. Bake in a preheated oven at 200°C, 400°F, Gas Mark 6 for 15 minutes, until tender and slightly charred. Squeeze the garlic out of its skin and mix with the roasted vegetables.

3. Bake the potato and mix the flesh with the yogurt, return to the shell and pile the roasted vegetables on top.

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