Roasted summer vegetable traybake

Make this roasted veg traybake, then use it to create quick meals when you have less time. It's a great way to serve up nutritious and flavourful dinners

View original recipe on bbcgoodfood.com

dinnerside-dish

0

Prep Time: 15 minutes

Cook Time: 75 minutes

Total Time: 90 minutes

Nutritional Information

Calories:85 kcal

Carbohydrate:7 g

Fat:4 g

Dietary Fiber:4 g

Protein:2 g

Saturated Fat:0.4 g

Sodium:0.1 mg

Sugar:6 g

Ingredients

2 aubergines cut into chunks

3 courgettes cut into half-moons

2 red onions finely sliced

4 tbsp neutral-tasting oil

500g ripe tomatoes on the vine roughly chopped

3 mixed peppers roughly sliced

Instructions

Step 1
Heat the oven to 200C/180C fan/gas 6. Toss the aubergine, courgette and onion pieces on a large baking tray with the oil and seasoning using your hands, then spread everything out to an even layer.
Step 2
Roast for 35 mins until lightly browned, then stir in the tomatoes (picked from the vine) and peppers. Turn the oven temperature up to 220C/200C fan/gas 7. Roast for a further 40 mins, stirring every now and then until well-browned. Remove from the oven and leave to cool. Will keep chilled in an airtight container for up to five days.

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