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.
Ingredients
- 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
WEIGHT CONVERTER
Method
- 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
Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies.
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