Vegetable Tray Bake With Poached Egg Recipe

Ready in an hour, this healthy vegetarian main is loaded with pumpkin, eggplant, zucchini and capsicum for a hearty vegie hit.

The ingredient of Vegetable Tray Bake With Poached Egg Recipe

• 700g kent pumpkin deseeded cut into thin wedges
• 1 eggplant cut into 1cm thick pieces
• 2 zucchini cut into rounds
• 2 red capsicums deseeded cut into thin wedges
• 2 tsp sumac
• 250g cherry tomatoes halved
• 1 avocado finely chopped
• 1 long fresh red chilli deseeded finely chopped
• 1 tbsp fresh lemon juice
• 2 tsp extra virgin olive oil
• 4 eggs poached to serve
• lemon halves to serve

The Instruction of vegetable tray bake with poached egg recipe

• preheat oven to 200c 180c fan forced line 2 large baking trays with baking paper
• place pumpkin eggplant zucchini and capsicum on prepared tray lightly spray with oil and sprinkle with 1 tsp sumac bake swapping the trays halfway through for 30 minutes add the tomato to the tray and continue to bake for 10 15 minutes or until the vegetables are golden
• meanwhile combine avocado chilli lemon juice oil and remaining sumac season
• divide vegetables between plates top each with a poached egg and some avocado salsa serve with lemon wedges

Nutritions of Vegetable Tray Bake With Poached Egg Recipe

fatContent: 280 825 calories
saturatedFatContent: 17 grams fat
carbohydrateContent: 4 grams saturated fat
sugarContent: 15 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 12 grams protein
sodiumContent: 221 milligrams cholesterol

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