This quick roasted vegetable bake is a steal at just 91p per portion, under 200 calories, and it’s packed full of vegetables to help you get all those important vitamins and nutrients. Vary the vegetables to suit your family’s taste and it’ll become a firm new favourite. Ready in under 60 minutes, this recipe bakes the veggies rather than frying to make sure they remian healthy and flavoursome.
- 1 tbsp olive oil
- 2 small red onions, sliced
- 1 large red pepper, deseeded and cut into chunks
- 150g open cup mushrooms
- 2 courgettes, sliced
- 6 large British Lion eggs
- 3 tbsp chopped flat parsley
Preheat the oven to 200C/Fan 180C/Gas Mark 6. Put all the vegetables in a square baking tray or roasting tin, add the oil and salt and pepper and toss well to mix. Roast for 15-20mins or until golden and tender.
Beat the eggs together until smooth. Stir the parsley and eggs into the vegetables and return to the oven for a further 10mins or until the egg is set. Leave to cool in the tin for 5 mins before cutting into wedges and serving warm with salad.
Top tip for making Roasted vegetable bake
Add bulk with a few potatoes and some flavour with onions