Brilliant ways to use roasted vegetables
From pasta and pies to quiches, there's no end of ways to use roasted veg. Fill your oven with a big batch of veggies and you'll have easy meals on tap all week.
by Rachel Phipps
A colourful veggie quiche that's best served warm. Try it with a side of green beans or a tomato salad and keep any leftovers for packed lunches.
Each serving provides 354 kcal, 9.5g protein, 25g carbohydrate (of which 3g sugars), 23.5g fat (of which 12.5g saturates), 2.5g fibre and 0.8g salt.
