Veggie Crisper Tray Bake
Preparation time is 10minutes
Total time is 10minutes
Serve is for 2 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
2
- 600grams pumpkin wedges, skin off
- 1 red capsicum cut in long strips
- 2 tomatoes, halved
- 4 mushrooms
- 2 clove garlic, chopped
- 2 small onions, quartered
- 1 sprig fresh parsley and thyme (or other herbs, dried is fine too)
- salt and freshly ground black pepper (as required)
- 3tablespoons olive oil (use more if required)
- spray canola oil
- splash red wine vinegar
Description
A perfect way to use up veggies from the crisper and herbs from the garden. Very easy and tasty!
Instruction tip
Note: This is a customer recipe created by a bunch member. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.
Method
Step 1 of 5
Preheat oven to 200C. Line roasting pan with foil and spray with canola oil spray.
Step 2 of 5
Arrange veggies on foil with thickest bits toward the outside.
Step 3 of 5
Sprinkle salt and pepper and add herb sprigs. Toss in a splash of red wine vinegar. Lash with olive oil.
Step 4 of 5
Put on the middle shelf in the oven and cook for 40 minutes.
Step 5 of 5
Because this does 2 serves, this did me two nights. The first meal I had was with a crumbed chicken breast, and the second was as a salad with crumbled feta added (pictured here) before serving. The first was lovely, the second was flippin' gorgeous!
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Disclaimer
Woolworths customer recipe: This is a bunch member recipe. It hasn’t been created or tested by Woolworths. Any recipe content or claims may or may not be accurate.