Mediterranean roast seitan and vegetables

Ingredients

For 1 serving

• Seitan130 g
• Zucchini120 g
• Bell peppers120 g
• Red onion50 g
• Cherry tomatoes100 g
• Black olives10 g
• Dried oregano1 teaspoon
• Whole wheat bread50 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: gluten, soy,

In season: June – September

Method

1. Turn the oven on to 210 °C (fan). Cut the seitan into cubes of about 2 cm; wash the courgettes and peppers, trim the courgettes, remove the seeds and membranes from the peppers and cut everything into pieces of the same size; peel the red onion and cut it into wedges; wash the cherry tomatoes.
2. In a baking dish toss the seitan and vegetables with the oil, oregano and salt, spreading them in a single layer so they roast rather than steam.
3. Bake at 210 °C for 30 minutes, turning halfway, until the vegetables are tender and charred at the edges and the seitan is golden.
4. Add the black olives, stir and serve with the wholemeal bread.