Veggie tray bake with pumpkin mash
0
Points®
Total time: 1 hr 15 min • Prep: 15 min • Cook: 1 hr • Serves: 4 • Difficulty: Easy
Prepared in just 15 minutes, this simple tray bake makes the ultimate easy dinner for a busy weeknight.
Ingredients
Red capsicum
1 medium, cut into 3cm pieces
Eggplant
1 medium, cut into 2cm pieces
Red onion
1 medium, cut into wedges
Mushrooms
200 g, button variety, halved
Zucchini
1 medium, cut into 3cm pieces
Tomato(es)
3 medium, cut into wedges
Ground paprika
¾ tsp
Garlic
2 clove(s), crushed
Balsamic vinegar
2 tsp
Butternut pumpkin
1200 g, (1.2kg), peeled, roughly chopped
Stock powder
1 tsp, vegetable, gluten-free variety
Fresh coriander
¼ cup(s), leaves
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 180°C. Line a large baking tray with baking paper. Place capsicum, eggplant, onion, mushrooms, zucchini and tomatoes on prepared tray. Lightly spray with oil, sprinkle with paprika and garlic, drizzle with balsamic vinegar and season with salt and pepper. Toss well to coat vegetables. Bake for 50-60 minutes, turning halfway through, until vegetables are tender.
2
Meanwhile, place pumpkin and stock powder in a large saucepan. Add enough water to just cover and bring to the boil. Boil, covered, for 20 minutes or until pumpkin is very tender. Drain, return pumpkin to saucepan and mash well. Season with salt and pepper. Serve roasted vegetables with mash, sprinkled with coriander.
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