Roast Vegetables and Rice

Serves: 2
Preparation: 15 min
Cooking: 60 min
Calories*: 750cal (325cal per serve)

Ingredients
Pumpkin
1 Carrot
1 Potato
6 Mushrooms
3 Cloves of Garlic
Salt, Pepper
Oregano

Rice
Tumeric
Cummin

Roughly chop pumpkin, carrot and potato and place on an oven tray lined with aluminium foil (for easy clean-up). You want enough to roughly cover the tray. Add a splash of oil, garlic cloves (quartered) and season with salt, pepper and oregano. Place in a moderate oven.

At the 30 minute mark, peel mushrooms and add a tiny amount of margarine to the gills then add these to the oven. You only need a tiny amount of margarine per mushroom!!

Put on your rice as normal adding tumeric and cummin - approximately 1/2 teaspoon of tumeric and 1/4 teaspoon of cumin, or to your taste.

Vegetables should be done after an hour or when inside is soft. Be careful as you remove them from the foil as some vegetables are more prone to sticking than others. Serve with a small amount of grated cheese.

Note: You can do lots of different vegetables. I love to do eggplant when we have it. Capsicum is also delicious roasted.