Recipe: Roast Vegetable Tray

You can never have enough all-purpose side dishes, like these Roasted Vegetables. 

These caramelised veggies hold up well to reheating, which is perfect for meal prep. And you can match them with heaps of different things depending on what you feel like!!

Roast Vegetable Tray

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Yield: 4 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Rachel Aust

Prep time: 5 MinCook time: 40 MinTotal time: 45 Min

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Ingredients US Metric

• 1 medium zucchini, thickly sliced diagonally
• 5 baby potatoes (spud lite)
• 1/3 butternut pumpkin
• 1 red capsicum
• 1 yellow capsicum
• 1/2 red onion
• 1 tbsp extra virgin olive oil
• 250g punnet of cherry tomatoes
• 1 tsp Garlic paste
• pinch of Salt
• 1/2 tsp Italian herbs seasoning

Instructions

1. Preheat oven to 180C/350F fan-forced.
2. Place zucchini, pumpkin, capsicum, onion and oil in a large roasting pan. Season well with salt, olive oil and Italian herbs. Toss to combine.
3. Roast for 20 minutes. Add tomatoes and garlic. Toss to combine. Roast for a further 15 to 20 minutes or until vegetables are golden and tender.

Nutrition Facts

Calories

106.41

Fat (grams)

4.46 g

Sat. Fat (grams)

0.63 g

Carbs (grams)

15.96 g

Fiber (grams)

3.08 g

Net carbs

12.88

Sugar (grams)

5.00 g

Protein (grams)

2.79 g

Sodium (milligrams)

181.51 mg

Cholesterol (grams)

0.00 g

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