Autumn Vegetable Traybake
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Prep Time
10 MINS
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Cook Time
50 MINS
- KCals 156
- Carbs 25G
Ingredients
- 200 g butternut squash seeds removed and chopped into 2cm chunks
- 2 medium carrots peeled and cut into 2cm chunks
- 1 medium parsnip peeled and cut into 2cm chunks
- 1 medium red onion peeled and quartered
- 150 g aubergine cut into 2cm chunks
- 2 cooked beetroot in natural juices quartered
- 1 garlic bulb cut in half
- 240 g cherry tomatoes
- a few sprigs fresh rosemary
- a few sprigs fresh thyme
- low-calorie cooking spray
- salt and pepper to taste
For the dressing
- 4 tbsp virtually fat-free yoghurt
- 2 tsp lemon zest
- 1 tsp lemon juice
Instructions
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Preheat the oven to 190°C and spray a baking tray with low-calorie cooking spray.
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Add the butternut squash, carrot, parsnip and garlic to the tray. Spray the top of the vegetables with low-calorie cooking spray and toss to coat. Pop the tray into the oven for 15 minutes.
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After 15 minutes add the aubergine, red onion, beetroot, cherry tomatoes, rosemary and thyme to the tray. Toss the vegetables and pop the tray back into the oven for 35 minutes.
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The vegetables should be softened and just starting to turn brown round the edges. Remove the garlic bulbs from the tray and squeeze the garlic from the skins into a food processor with the yoghurt, lemon zest and lemon juice. Blitz until smooth.
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Remove any woody stalks from the herbs and drizzle the yoghurt over the vegetables and serve.