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Roasted vegetable disaster

#1
Yesterady I tried to make roasted vegetables the slimming world way and what a disaster:(.I sliced red onion, courgette, cherry tomatoes and pepper with garlic and sprayed liberally with spray light and put in the oven. They were in for about half an hour but they ended up all burnt and not how I used to have them when I would use olive oil.

Any tips??
 
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elizabeth

Silver Member
#2
Use olive oil. :D

Sorry, I've never gotten on board with the Frylight stuff, I found it yucky and chemical-y. :eek:

A tablespoon of extra virgin olive oil is a HexB choice. Flavour the oil with whole chillies, use to roast your veg and .... nom nom. :)
 
#3
I do it with fry light anf it's nice, but I do quite big chunks for up to about 3/4 of an hour. i
 
#4
I use PAM spray, we cant get frylight here in Canada and my veggies always turn out lovely. PAM is made using canola oil, my chips are always nice and crispy too.

Did you try spraying the tray first and then spray over the top of the veggies, giving them a mix and then spraying over the top again?
 
#5
I don't use anything.
I chop up my peppers into large chunks, quarter onions and chuck in cherry tomatoes. Top of the oven at about gas mark 7 for 35mins and they come out really well (soft and slightly blackened in places).
Hope this helps.
 


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