Roasted vegetable bake recipe

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  • Healthy
  • Vegetarian
serves: 4
Skill: easy
Cost: cheap
Prep: 10 min
Cooking: 35 min

Nutrition per portion

RDA
Calories 197 kCal 10%
Fat 14g 20%
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  • This quick eggy bake is a steal at just 91p per portion and it’s packed full of vegetables. Vary the vegetables to suit your family’s taste

    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

    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

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    (146 ratings)
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