Big up your veg!



The health benefits of eating vegetables are well documented. Looking at Parkinson’s specifically epidemiological studies suggest that vegetable rich diets are beneficial.

To help you big up your veg intake here is a simple recipe for Roasted Mediterranean Vegetables. Make sure you roast a large tray’s worth as once cooked these vegetables are so versatile you’ll reap the rewards through the week.

Roasted Mediterranean Vegetables

A mixture of vegetables e.g. 3 different coloured peppers 2 courgettes 1 aubergine 12 cherry tomatoes (or 3 large tomatoes cut into quarters)

2 tablespoons olives handful of Basil leaves (torn) 2 cloves garlic (crushed) 2 tablespoons olive oil

Preheat oven to 180℃/350F/Gas mark 4

Wash and chop the vegetables into chunks

Place the vegetables in a large baking tray

Sprinkle the vegetables with the crushed garlic and then drizzle with the olive oil

Throw in the Basil leaves.

Give the vegetables a mix.

Place in the oven for 30 minutes

When cooked mix in the olives.

(Ready chopped Mediterranean vegetables are available from most supermarkets)

4 ideas for your Roasted Mediterranean Vegetables

1. Add a chicken breast or fillet of fish in the baking tray when cooking, serve with new potatoes 2. Add to a wrap with salad leaves and a good dollop of hummus 3. Mix into cooked pasta, couscous or quinoa 4. Add a tin of tomatoes and blend in a food processor to make a pasta sauce.

Wrap with salad leaves, roasted vegetables and chicken …. Try it and share with us your pictures or ideas of how you used your veg.

Find out more about Helen Money's nutritional advice


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