Roasted Vegetables On Muffins

Diet.Chef's picture

May. 25, 2011


Red onion 1 , cut
Aubergine 1 , halved
Yellow bell pepper 1 , sliced
Courgette 1 , sliced (Zucchini)
Olive oil 4 Tablespoon
Garlic vinegar 1 Tablespoon
Vermouth 2 Tablespoon
Garlic 2 Clove (10 gm) , crushed
Thyme 1 Tablespoon , chopped
Light brown sugar 2 Teaspoon
Muffins 4 , halved
Butter 2 Tablespoon
Flour 1 Tablespoon
Milk 1/4 Pint (150 Milliliter)
Vegetable stock 3 Fluid Ounce (85 Milliliter)
Cheddar 2 3/4 Ounce , grated (75 Gram)
Whole grain mustard 1 Teaspoon
Mixed herbs 3 Tablespoon , chopped
Salt To Taste
Pepper To Taste


1. Arrange the vegetables in a shallow ovenproof dish. Mix together the oil, vinegar, vermouth, garlic, thyme and sugar and pour over the vegetables. Leave to marinate for 1 hour.

2. Transfer the vegetables to a baking tray (cookie sheet). Cook in a preheated oven at 200° C/400°F/Gas Mark 6 For 20-25 minutes or until the vegetables have softened.

3. Meanwhile, make the sauce. Melt the butter in a small pan and add the flour. Cook for 1 minute and remove from the heat. Stir in the milk and stock and return the pan to the heat. Bring to the boil, stirring, until thickened. Stir in the cheese, mustard and mixed herbs and season well.

4. Preheat the grill (broiler) to high. Cut the muffins in half and grill for 2-3 minutes until golden brown, then remove and arrange on a serving plate.

5. Spoon the roasted vegetables on to the muffins and pour the sauce over the top. Serve immediately.

Recipe Summary

Difficulty Level: Easy
Cook Time: 30 Minutes
Ready In: 30 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 2083Calories from Fat 1066

 % Daily Value*

Total Fat 121 g186.2%

Saturated Fat 43 g215%

Trans Fat 0 g


Sodium 2187 mg91.13%

Total Carbohydrates 206 g68.7%

Dietary Fiber 34 g136%

Sugars 42 g

Protein 59 g118%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet