Any combination of vegetables could be used for this dish so the selection here will act as a guide – always try to remember the pleasure and benefit of incorporating colour. The ginger sauce adds a nice warmth to the dish and the ginger may or can act as a digestive aid and ant-inflammatory.

What you need

1 courgette

2 carrots

½ sweet potato

10 button mushrooms

1 yellow pepper

10 cherry tomatoes    

some olive oil

sprinkling dried herbs  

1 teaspoon fennel seeds

For the sauce

1 dessertspoon barley or sweet miso

½ cup water

1 dessertspoon ginger juice (peel ginger, grate then squeeze grated fibre to create juice)

½ orange (use ½ teaspoon rind and 2 teaspoon – according to taste – of juice)

½ teaspoon sesame oil (swirl of apple juice concentrate if needed)

Here’s how to make it

Prepare vegetables into slices, the thinner the slices the quicker they will cook – so it depends on your timescale.

Place in ovenproof dish sprinkled with olive oil and herbs.

Place in the oven at 150oc for 30 minutes.

Meanwhile combine all the sauce ingredients together in a saucepan and heat through.

When the vegetables are cooked, toss some of the sauce in with the vegetables and place the rest in a jug to serve separately.


You can find more delicious healthy recipes in Nourish, our cookbook. Find it in store at our National Centre or online.