Breadcrumbed Roasted Vegetables
ingredients
- 4 slices of stale bread
- 2 tbsp olive oil
- 3 courgettes sliced
- 2 peppers sliced
- 1 onion roughly chopped
- 4 large tomatoes cut into chunks
- 2 garlic cloves, minced
- 1 tbsp tomato puree
- 1 tbsp dried thyme
- Salt and pepper to taste
nutrition facts
Per average serving:of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal
method
- Heat oven to 190C/170C fan/gas 5.
- In a small bowl, crumble the bread into small breadcrumbs or blitz with in a food processor. Season with salt and pepper and set aside.
- Put the courgettes, peppers, onion, tomatoes, garlic, thyme, tomato purée, and 1tbsp of olive oil in a bowl. Season well and toss together.
- Tip the vegetables into a roasting tin and spread out in a single layer. Cover with foil and bake for 20 mins.
- Remove the foil. Sprinkle the breadcrumbs on top and drizzle over the remaining olive oil, bake for another 10 mins or until golden.
Top tip: You can use any vegetables in this traybake. Swap to use up as many leftover veggies as possible!
Important information
*Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.
Nutritional information has been compiled by Registered Nutritionists using an industry standard software system. Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only. Nutritional information is excluding optional extras.