Roasted Italian vegetables

Description

At a glance

Nutrition rating

Allergy/intolerance

Main Ingredient

Serves

A flavoursome accompaniment to grilled meat or fish.

Ingredients

4 small (300g) zucchini
4 (300g) finger eggplant
4 (200g) egg tomatoes
1 each red and yellow capsicum (200g each)
1 onion, sliced into thin wedges
2 teaspoons olive oil
freshly-ground black pepper
2 tablespoons chopped fresh flat-leaved parsley

Methods/steps

1. Pre-heat oven to moderately-hot 200 C, utilising the top oven grilling element if available.

2. Prepare vegetables - trim ends from zucchini and eggplant and cut in half lengthwise; cut tomatoes into quarters; trim top and bottom from capsicum, remove seeds and inner membranes and cut flesh into 3cm wide strips; peel and cut onion.

3. Spray or brush two large roasting pans 30 x 25cm with a little oil. Arrange prepared vegetables in a single layer and drizzle over the olive oil (or you can simply spray them from a can of oil spray).

4. Sprinkle with freshly-ground black pepper. Bake for 20-25 minutes or until just browned and eggplants are starting to soften, shaking the pans once or twice to prevent sticking. Sprinkle over chopped parsley.

Additional Tips

Variation:
* Pile cooked vegetables onto 4-6 thick slices of crusty bread (which have been lightly toasted) and cover with slices of mozzarella cheese. Return to oven and bake for 5-7 minutes or until cheese melts and becomes runny.

* This recipe can also be cooked on the barbecue or under a hot griller.

* For something easy and different, use flavoured peppers such as lemon pepper.

Preparation time: 10 mins Cooking time: 25 mins

Nutrition per serve:
400 kJ (95 cal), 3g fat (including 0.3g saturated fat), 10g carbohydrate (including 9g sugars), 6g fibre and 15mg sodium. Read our nutrition rating system.