Moroccan vegetable tray bake
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2
| Prep | 15 min | |
| Cook | 30 min |
- Pumpkin, any type, 1 cup(s) diced, e.g. Jap pumpkin, skin on, cut into 1 cm pieces
- Cauliflower, 2 cup(s), chopped
- Red capsicum, 1 capsicum(s), quatered, seeds removed, coarsely chopped
- Red onion, ½ medium, peeled, cut into wedges
- Brussels sprouts, 4 brussels sprout(s), halved
- Olive oil spray, 6 spray(s)
- Moroccan seasoning, 1½ tablespoon(s)
- Firm tofu, 300 g
- Lemon, 1 lemon(s), cut into wedges
- Fresh mint, ¼ cup(s), leaves
Method
Place a large roasting pan into the oven. Preheat oven and pan to 220°C fan-forced.
On a sheet of baking paper, combine pumpkin, cauliflower, capsicum, onion and Brussels sprouts. Spray twice with oil and sprinkle over 1 tablespoon of Moroccan seasoning. Toss to coat. When the oven has preheated, remove the hot pan to a board. Transfer the vegetables and the paper onto the hot pan and spray with oil. Roast for 15 minutes.
Meanwhile, press the tofu between two sheets of paper towel to remove the excess moisture. Cut into 3 cm cubes. Spray with oil and sprinkle over remaining ½ tablespoon of Moroccan seasoning.
Remove the vegetables from the oven, spray twice with oil, add the tofu and lemon wedges and return to the oven. Roast for a further 15 minutes until the vegetables are golden and tender.
Squeeze the roasted lemon over the vegetables and tofu. Scatter over the mint and serve.
Nutrition facts per serve
Makes 2 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 1.5 |
| Bread & Cereals | 0 |
| Vegetables | 3.1 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 389 |
| Protein | 27.7 g |
| Total fat | 17.6 g |
| - Saturated fat | 2.3 g |
| Total carbohydrates | 19.7 g |
| - Total sugars | 17.5 g |
| Fibre | 17.6 g |
| Sodium | 220 mg |
Looking for healthy, comforting meals this winter?
Get a free 3-part winter recipe series