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Roasted Tomatoes with Oregano and Cheese

QUICK FACTS

  PREPARATION TIME
10 min (for 4 serves)

 
  COOKING TIME
45 min (for 4 serves)
  DINNER
Vegetable
 

SUMMARY

 

This easy to make vegetarian recipe makes a great appetizer or accompaniment to any meal. This recipe calls for low-fat dairies to cut down the calories from fats, great dish for those watching their weight.

INGREDIENTS

2.00 tomato (334 g)
  large ripe tomatoes
0.50 teaspoon (1 g)
  dried oregano
0.50 tablespoon (7 g)
  olive oil
1.00 tablespoon (16 g)
  balsamic vinegar
0.13 teaspoon (0 g)
  ground black pepper
0.25 cup, shredded (28 g)
  fat-free mozzarella cheese
15 g
  reduced fat cheddar cheese
 

METHOD

1. Preheat oven to 350 F (175 C). Line a baking sheet with baking paper.

2. Cut top side of tomatoes, drizzle with oil and season with pepper. Place in baking sheet. Bake for 30 minutes.

3. In a small bowl, combine mozzarella and cheddar cheese.

4. Sprinkle with cheese and oregano on top of tomatoes. Bake further for 15 minutes.

5. Drizzle with balsamic vinegar.

6. Serve immediately.

  NUTRITIONAL PANEL
Per Serve
Energy:
335.9 kJ  (80.3 kcal)
Protein:
21.6 g
Total Fat:
0.8 g
-Saturated:
0.9 g
-Mono-Unsaturated:
0.2 g
-Poly-Unsaturated:
0.2 g
Total Carbs:
8.9 g
-Complex Carbs:
3.3 g
-Sugar:
5.6 g
Fibre:
2.3 g
Water:
161.6 mL
Alcohol:
0.0 g
Cholesterol:
4.4 mg
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