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    Miso roast veg topped with cheese

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    Miso roast veg topped with cheese

    • Preparation time: 5 minutes
    • Cooking time: 30 minutes
    • Total time: 35 minutes

    Serves: 2


    1 tbsp white miso paste
    ½ tbsp olive oil
    2 large sweet potatoes, chopped into 2.5cm wedges
    2 courgettes, cut into 2.5cm wedges
    1 onion, cut into 8 wedges
    50g 50% reduced fat Greek salad cheese, crumbled
    ½ x 28g pack coriander, roughly chopped


    1. Preheat the oven to 200ºC, gas mark 6. In a large mixing bowl, combine the miso with the oil and 11/2 tbsp water.

    2. Add the sweet potato, courgettes and onion, and toss to coat everything well. Season with black pepper and tip onto a large baking tray.

    3. Roast for 30 minutes, turning halfway through, until softened and lightly charred. Divide between two plates and scatter over the salad cheese and coriander before serving.

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