Want a tasty, healthy pregnancy snack or lunch? This baked vegetables recipe is packed with prenatal nutrients for a delicious addition to your pregnancy diet!
Super-sweet, super-colourful and super-delicious! Need any more reasons to make this? Just in case, it’s super-easy to prepare and a super-good to include in your healthy pregnancy diet! Red peppers are a great source of Vitamin A, rich in Vitamin C and contain plenty of B6 as well. Combined with tomatoes (lots of Vitamin C) this dish is a real winner.
1 red pepper
1 yellow pepper
1 red onion
2 garlic cloves
3 tomatoes (plum tomatoes are best)
A few black olives
½ tsp soft brown sugar
2 tbsp olive oil
1 tbsp balsamic vinegar
2-3 sprigs of rosemary
- Cut the peppers into strips, slice the onions, quarter the tomatoes and place in a large roasting tin with the olives. Sprinkle over the sugar, drizzle with the balsamic vinegar and olive oil, season well.
- Cover with foil and put in a pre-heated oven ( 200oC/ 400oF) for 30 minutes.
- Remove the foil, add the sprigs of rosemary and return to the oven until the vegetables are tender (approx 30 mins).
- Serve hot or cold with plenty of crisp green salad and warm bread to mop up the juices.
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