Recipes
Vegetable Tray Bake & Roast Garlic Dressing
Awaken your tastebuds with this zingy and moreish tray bake – flavour guaranteed!
Awaken your tastebuds with this zingy and moreish tray bake – flavour guaranteed!
Cook: 50 Mins
Serves: 4
Price: £2.36 per serving
Nutritional Information
Each 415g serving contains
Energy
730kj
174kcal
730kj
174kcal
9%
Fat
6.6g
6.6g
Low
9%
9%
Saturates
0.4g
0.4g
Low
2%
2%
Sugars
14.1g
14.1g
Low
16%
16%
Salt
0.04g
0.04g
Low
1%
1%
4
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
176kj/42kcal
Typical energy values per 100g:
176kj/42kcal
Ingredients
2 large courgettes, sliced into 1 ½ cm roundels
400g of butternut squash, peeled and diced
2 large red/yellow peppers
1 large red onion, cut into wedges
2tbsp vegetable oil
250g of cherry tomatoes OR 1/4 chopped fresh vine tomatoes
6 large cloves of garlic, leave unpeeled
1tbsp malt vinegar
1 pack of Asda Growers basil leaves (30g), roughly chopped
Method
1
Preheat oven to 180C/160C fan-assisted. In a large baking tray place the courgette, butternut squash, carrot, onions and peppers with 2 Tablespoons of oil. Mix well until all the vegetables are evenly coated, then season with salt & pepper.
2
Roast for 15 minutes. Next add the cherry tomatoes and unpeeled garlic cloves and return to the hot oven for a further 15 – 20 minutes or until the vegetables are starting to look tender and well roasted.
3
Next remove the unpeeled garlic cloves from the tray and gently squeeze the roasted garlic into a small bowl. Using a fork, crush the garlic up and stir in 1 tablespoon of vinegar and season with some additional pepper.
4
Remove the roasting tray from the oven and gently give it a good stir (just enough to begin to break up the blistering tomatoes).
5
Finally, drizzle over the garlic dressing and top with freshly chopped basil leaves, ready to be served.