Moroccan Roast Vegetables with Salmon
I do love a big plate full of roast vegetables. There’s just something that feels so healthy about it, So long as you don’t go overboard on adding too much oil. Now don’t get me wrong I really do enjoy roasted vegetables when they are all crispy on the outside and the more oil you use the more likely this is to happen but there is a fine balance of good fat from olive oil and too many calories from too much fat. Get the balance right and it really is a yummy and healthy meal. This time I’ve used butternut squash, sweet potato, aubergine and pepper for my veggies but carrots, parsnips, courgettes and tomatoes can all work well and taste as good. You can also be flexible with your protein source, today I used salmon but chicken, steak or cod would also work just as well. Don’t want meat? Try mixing through some goats cheese at the end, it’s delicious! Want more carbohydrate? Serve it with some couscous. Basically it’s so versatile you can do what ever you like and I’m sure it will taste good.