Love this easy one-tray bake of mixed vegetables which becomes a flavoursome accompaniment to grilled meat or fish. Or the basis of a heartier salad.
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.
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 egg tomatoes into quarters; trim top and bottom from capsicum, remove seeds and inner membranes and cut flesh into wide sections; peel and slice onion.
3. Line a large roasting pan 30 x 40 cm with baking paper. Alternatively brush or spray with oil. Arrange prepared vegetables in a layer and drizzle over the olive oil.
4. Sprinkle with pepper. Bake for 25-30 minutes or until just browned and eggplants are starting to soften, shaking the pan once or twice to prevent sticking. To serve, arrange on a platter and sprinkle with chopped parsley.