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Roast Vegetables with Chilli Jam

Brought to you by Christine Pope
from Elemental Health


Roast Vegetables

1 large sweet potato

2 red and 2 yellow capsicum

4 medium tomatoes

2 large carrots

2 medium zucchini


Chilli Jam

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


French beans provencale

500 g green beans

olive oil

1 clove garlic

2 tsp parsley


Roast Vegetables

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.


Chilli Jam

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.


French beans provencale

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.

About the Author

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.