Prep time:
10 minutes
Cooking time:
40 minutes
Serves4 Energy (kCal)70g
Protein3.4g Carbohydrates8.2g
Total Sugars7.2g Fat1.5g
Sat Fat0.2g Fibre4.14g
Phase: Intensive,Active 2,Active 1,Maintenance,
Dietary Requirements: Lacto-vegetarian,Ovo-vegetarian,Pescetarian,Lacto-ovo vegetarian,Paleo,Vegan,


  • 3 florets of cauliflower
  • 1⁄2 zucchini
  • 3 spears of asparagus
  • 1 stalk of celery
  • 1⁄4 cup leek
  • 1 tablespoon olive oil
  • Olive oil spray
  • 2 tablespoon of salt reduced stock.
  • 1⁄2 cup Tomato puree
  • 1⁄2 onion, finely chopped
  • 4 tomatoes, skinned and chopped
  • 1 clove garlic, finely chopped
  • 1⁄4 cup of fresh basil
  • 1 tablespoon no added salt tomato paste


  • To make Italian Sauce, heat oil in pan and fry onion, leek and garlic.
  • Combine Tomato puree, tomatoes, tomato paste and basil and add to pan. Simmer for 20 minutes.
  • Spray baking dish with Olive oil spray. Chop and combine remaining vegetables and place in baking dish.
  • Lightly spray with olive oil spray and add stock.
  • Bake in oven until soft and brown
  • Remove from oven and pour over Italian sauce.

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