Roasted Italian vegetables
- Ready In: 35 minutes
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Serves: 4
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.
Ingredients
- 4 small (300 g) zucchini
- 4 (300 g) small finger eggplants
- 4 (200 g) cherry or egg tomatoes
- 1 each red and yellow capsicum (200 g each)
- 1 onion, sliced into wedges
- 1 tablespoon olive oil
- freshly-ground black pepper
- TO SERVE: 2 tablespoons chopped flat-leaved parsley
Nutrition per serve
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.
Directions
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.
Variations
- Pile cooked vegetables onto 4-6 thick slices of crusty bread (which have been lightly toasted) and cover with slices of mozzarella cheese. Return to oven and bake for 5-7 minutes or until cheese melts and becomes runny.
- This recipe can also be cooked on the barbecue or under a hot grill.
