Fridge Friend Recipes
Tomato, Pepper and Cauliflower Traybake recipe
This colourful traybake brings together sweet tomatoes, roasted peppers, and tender cauliflower in a bright, savoury vegetarian dinner. A final squeeze of lemon keeps it fresh and balanced.
30 min · Easy · Mediterranean Jump to method
Ingredients
- 1 small Cauliflower
- 1 Green pepper
- 250g Tomatoes
- 1 Lemons
- 2 tbsp Oil
- 1 tsp Salt
- 1/2 tsp Black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 150 kcal |
| Protein | 3.2 g |
| Carbohydrates | 13.5 g |
| Fat | 10.1 g |
| Saturated fat | 1.4 g |
| Fibre | 4.9 g |
| Sugar | 7.2 g |
| Sodium | 810 mg |
Why this works
A light vegetable traybake that is relatively low in calories and saturated fat, but fairly high in sodium because of the added salt.
Vitamin C. Cauliflower, green pepper, tomatoes and lemon provide a useful amount of vitamin C, supporting immune function and iron absorption.
Folate and antioxidants. The vegetables contribute folate and protective plant compounds such as carotenoids and lycopene, especially from tomatoes and pepper.
Salt content. The added 1 tsp salt across 3 servings pushes sodium up, so this dish is not ideal for those following a low-sodium diet.
Method
- Heat the oven to 220°C (Fan 200°C, 428°F, Gas Mark 7) and line a baking tray.
- Cut the cauliflower into small florets and slice the green pepper. Halve the tomatoes.
- Toss all the vegetables with oil, salt and black pepper if using, then spread out on the tray.
- Roast for 20-25 minutes until tender and lightly charred.
- Finish with lemon juice and serve hot.
Prefer the classic version? Canola Oil Roasted Vegetable Traybake
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