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Red Roasted Vegetables With Preserved Lemons

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CATEGORY CUISINE TAG YIELD
Grains Taylor, Wendy 1 Servings

INGREDIENTS

2 Red onions peeled and cut
into quarters
2 Red capsicums, halved and
deseeded
4 Size beetroots washed
thoroughly
Oil
Dressing
4 T Extra virgin olive oil
1 T Red wine vinegar
Sea salt
Freshly ground pepper
Garnish
Half a preserved lemon –
skin only and
well rinsed
Flat leaf parsley

INSTRUCTIONS

Preheat oven to 200 deg C. Arrange vegetables in roasting pan and
drizzle with olive oil salt and pepper. Bake for an hour. They will
need to be turned to get an even browning. When cool enough to handle
rub the skins off the beetroots and quarter them. Put the vegetables
on the centre of a plate and drizzle over the dressing and scatter  the
lemon over the vegetables. These can be served on the baby leaves  of
beetroots or the stems that have had the outside stringiness  removed
then lightly steamed.  Converted by MC_Buster.  Per serving: 479
Calories (kcal); 54g Total Fat; (99% calories from  fat); 0g Protein;
1g Carbohydrate; 0mg Cholesterol; trace Sodium Food  Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 11  Fat; 0 Other
Carbohydrates  Converted by MM_Buster v2.0n.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 211
Calories From Fat: 126
Total Fat: 14.3g
Cholesterol: 0mg
Sodium: 35.4mg
Potassium: 368.6mg
Carbohydrates: 19.9g
Fiber: 5.3g
Sugar: <1g
Protein: 2.3g


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