South Beach Recipies Recepies

Roasted vegetables (Serves 4)

• 1 medium courgette
• 1 medium summer squash
• 1 red pepper
• 1 yellow pepper
• 1 red onion
• 6 mushrooms
• 3 tablespoons of extra-virgin olive oil
• 1 teaspoon of salt

• 300g frozen spinach
• Pinch of salt
• 8 large mushrooms
• 1 tablespoon of extra-virgin olive oil

Bring 4 fl oz of water to the boil. Add spinach and salt and cook as per pack instructions. Wash mushrooms and remove stems (do not dispose of). Heat the olive oil in a frying pan, chop and add mushroom stems and sauté for a few minutes. Remove from pan and put in mushroom caps. Sauté for 4-5 minutes, and then put caps into a heatproof serving dish. Drain spinach and stir in the shopped stems. Divide the mixture into the mushroom caps.