Canola Oil Roasted Vegetable Traybake recipe

Name: Canola Oil Roasted Vegetable Traybake
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 tbsp Canola Oil; 1 Courgette; 1 Aubergine; 2 Red Pepper; 1 Onion; 1 tsp Salt; 1/2 tsp Black Pepper; 1 tsp Dried Mixed Herbs

A colourful traybake with caramelised vegetables and a savoury roasted flavour. It is a simple, wholesome dinner that makes the most of whatever vegetables you have to hand.

45 min · Easy · Mediterranean Jump to method

Ingredients

4 servings

3 tbsp Canola Oil
1 Courgette
1 Aubergine
2 Red Pepper
1 Onion
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Dried Mixed Herbs

Nutrition	Per serving
Calories	112 kcal
Protein	1.9 g
Carbohydrates	11.1 g
Fat	7.4 g
Saturated fat	0.6 g
Fibre	3.9 g
Sugar	6.7 g
Sodium	585 mg

Why this works

A light, vegetable-based traybake that is low in calories and saturated fat, but the added salt makes the sodium content relatively high.

Vitamin C rich. Red peppers contribute a useful amount of vitamin C, supporting immune function and collagen production.

Fibre and phytonutrients. Courgette, aubergine, onion and peppers provide fibre plus a range of antioxidant plant compounds.

Sodium concern. The 1 tsp of added salt raises sodium significantly for a dish that is otherwise naturally low in sodium.

Method

Preheat the oven to 200°C (Fan 180°C, 392°F, Gas Mark 6).
Cut the courgette, aubergine, red pepper and onion into bite-sized pieces.
Place the vegetables in a large roasting tin and drizzle over the canola oil.
Season with salt, black pepper and dried mixed herbs, then toss well.
Roast for 30-35 minutes, stirring once, until tender and caramelised.
Serve as a main dish or as a side.

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