Written by Catherine Saxelby
on Friday, 27 March 2009.
Tagged: easy, healthy cooking, side-dish, vegan, vegetables, vegetarian
Love this easy one-tray bake of mixed vegetables, which becomes a flavoursome accompaniment to grilled meat or fish. Or the basis of a heartier salad.
400 kJ (95 Cal), 3 g fat (including 0.3 g saturated fat), 10 g carbohydrate (including 9 g sugars), 6 g fibre and 15 mg sodium. Read our nutrition rating system.
1. Pre-heat oven to moderately-hot 200 C, utilising the top oven grilling element if available.
2. Prepare vegetables - trim ends from zucchini and eggplant and cut in half lengthwise; cut egg tomatoes into quarters; trim top and bottom from capsicum, remove seeds and inner membranes and cut flesh into wide sections; peel and slice onion.
3. Line a large roasting pan 30 x 40 cm with baking paper. Alternatively brush or spray with oil. Arrange prepared vegetables in a layer and drizzle over the olive oil.
4. Sprinkle with pepper. Bake for 25-30 minutes or until just browned and eggplants are starting to soften, shaking the pan once or twice to prevent sticking. To serve, arrange on a platter and sprinkle with chopped parsley.
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