Roast Vegetables with Chilli Jam

Roast Vegetables with Chilli Jam
By Christine Pope, Elemental Health


INGREDIENTS – Roast Vegetables

1 large sweet potato

2 red and 2 yellow capsicum

4 medium tomatoes

2 large carrots

2 medium zucchini


Slice vegetables thinly and halve tomatoes. Spray with olive oil and bake uncovered in hot oven 20 minutes. (200 C) Turn and cook for a further 10 minutes.



1 medium onion chopped finely

2 crushed garlic cloves

4 large tomatoes seeded and chopped

1/4 cup chopped basil

1/2 cup red wine vinegar

80ml dry sherry

2 chilis seeded and chopped

3/4 cup raw sugar


Combine ingredients in large pan and bring to boil. Reduce to a simmer for 30 minutes or until thickened, stirring occasionally. Serve with roast vegetables.


INGREDIENTS – French beans provencale

500 g green beans

olive oil

1 clove garlic

2 tsp parsley


Wash beans, top and tail. Steam until tender Meanwhile heat oil in saucepan, stir in garlic and parsley and a pinch of salt. Add beans and toss until well combined.



Christine Pope is a naturopath and nutritionist who practices at Elemental Health at St Ives. Her favourite tool for finding new recipes is googling ingredients.

For more about Christine Pope, visit


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