Go Back
+ servings


  • Prep Time
    10 MINS
  • Cook Time
    1 HR
  • KCals 230
  • Carbs 41G
  • WW Points:
  • 4 Green
  • 4 Blue
  • 0 Purple
4 Servings


  • 400 g tin of chopped tomatoes
  • 1 tbsp balsamic vinegar
  • 500 g potato sliced into 1/2cm thick rounds (no need to peel)
  • 420 g courgettes sliced into 1cm thick rounds
  • 3 medium red onions peeled and sliced into 1/2cm slices
  • 2 tsp garlic granules
  • 1/2 tsp dried rosemary
  • handful of fresh basil finely chopped
  • low calorie cooking spray
  • salt and pepper to taste


  1. Pre-heat the oven to 200°C.

  2. Pour the tinned tomatoes into the bottom of the roasting dish. Add the fresh basil and balsamic vinegar, season with salt and pepper to taste and mix.

  3. Arrange the sliced vegetables in rows, alternating between potato, courgette and red onion.

  4. Spray the tops of the vegetables with low calorie cooking spray and sprinkle over the garlic and rosemary.

  5. Cover the top loosely with foil and place into the middle of a hot oven for 45 minutes.

  6. After 45 minutes remove the foil and place back in the oven for 15 minutes. When cooked the potatoes should have softened, but still retain their shape. There should also be a light golden colour to the top of the vegetables.

  7. Remove from the oven and sprinkle over some optional extra fresh basil to serve.