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Veggie tray bake with pumpkin mash

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.

Notes

To dial up the protein, add 4 x 125g skinless chicken breasts in the last 20 minutes of cook time, nestling them amongst vegetables so they sit on the hot tray.

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