11 months ago
31 October, 2023
This is a quick oven and frying pan dish packed with vegetables. You can use almost any vegetable and adapt the recipe to what you can find in your fridge or pantry.
Serves: 4
Preparation time: 40 minutes
If you can, use organic ingredients for this recipe. Although we are unsure whether eating organic food reduces breast cancer risk, organic food contains less pesticide residue. We know that certain pesticides are linked to breast cancer risk, so we recommend eating organic food whenever possible. Read more on pesticides here.
Ingredients:
Garlic baked potatoes
600 g potatoes
1 tbsp of olive oil
1 clove of garlic
1/2 tsp of salt and some black pepper
1 teaspoon rosemary
Vegetables
2 onions
3 garlic cloves
2 tbsps of olive oil
2 courgettes
2 red pointed peppers (or regular red peppers)
3 carrots
1/4 tsp salt and some black pepper
1 tsp of oregano or Italian herbs
2 tbsps of balsamic vinegar
Low-fat natural yoghurt or plant-based
Instructions:
- Preheat the oven to 200 °C/180°C fan/gas mark 6.
- Peel the potatoes (or leave the skin on for extra fibre) and cut them into small pieces. Peel one of your garlic cloves and chop it. Mix the potatoes with olive oil, garlic, salt and freshly ground black pepper.
- Put them in a glass oven-proof dish, sprinkle with rosemary and bake in the oven for about 20 minutes. Do the fork test to see if they are soft.
- In the meantime, peel the onions and remaining garlic cloves and slice them.
- Heat the olive oil in a large frying pan (when possible, avoid non-stick cookware) and fry the onions and garlic.
- Cut the courgettes and red peppers into bite-sized pieces and the carrots into slices. Fry the courgette and carrot slices for roughly 5 minutes. Add the red peppers, fry them briefly and season everything with salt, a bit of black pepper and oregano. Add the balsamic vinegar.
How to serve:
- Serve with the baked potatoes and some yoghurt on the side.
Why this is good for you
- Cauliflower is a cruciferous vegetable that is naturally high in fibre and B vitamins. A 2018 analysis concluded that a higher intake of cruciferous vegetables may reduce the risk of breast cancer.
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