Mediterranean Roasted Vegetable Tray
Prep Time
15 minutes
Cook Time
35 minutes
Servings
4
Use up any leftovers in an omelette the next morning, or mix with a tin of cannellini beans and serve on top of a ryvita.
Nutritional Information
Per Serve
Carbohydrates
10.2 g
Energy
102 kcal
Fibre
3.5 g
Protein
1.9 g
Saturated fat
0.9 g
Sodium
58 mg
Total fat
6.1 g
Total sugars
6.2 g
Per 100g
Carbohydrates
4.4 g
Energy
44 kcal
Fibre
1.5 g
Protein
0.8 g
Saturated fat
0.4 g
Sodium
25 mg
Total fat
2.6 g
Total sugars
2.7 g
Ingredients
- 1 eggplant (sliced lengthways, diced into 1 cm pieces)
- 1 yellow capsicum (diced into 1 cm pieces)
- 1 red capsicum (diced into 1 cm pieces)
- 1 small red onion (diced into 1 cm pieces)
- 12 cherry tomatoes (halved)
- 1-2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1/2 tsp chilli flakes (optional)
- salt and pepper (to taste)
- 1 tbsp fresh Italian parsley (finely chopped)
Method
- Preheat oven to 190°C. Line an oven tray with baking paper.
- Spread the chopped vegetables on the tray. Drizzle with olive oil and balsamic vinegar.
- Sprinkle with chilli flakes (if using), season with salt and pepper, and mix to coat evenly.
- Roast for 25–30 minutes or until the vegetables are soft and cooked through.
- Increase the oven temperature to 220°C and roast for a further 5 minutes to caramelise the edges.
- Sprinkle with fresh parsley and serve warm.