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Vegetable tray bake with poached egg recipe
Vegetable tray bake with poached egg recipe
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
One-hour veggie main featuring pumpkin, eggplant, zucchini, and capsicum for a hearty and healthy meal.
Ingredients:
  • 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
  • 21.00 gm fresh lemon juice
  • 9.20 gm extra virgin olive oil
  • 4 eggs, poached, to serve
  • Lemon halves, to serve
Instructions:
  • Preheat your oven to 200C (180C fan forced) and line 2 large baking trays with baking paper.
  • Arrange pumpkin, eggplant, zucchini, and capsicum on a baking tray. Drizzle with oil and sprinkle 1 tsp sumac over the vegetables. Bake for 30 minutes, remembering to switch the trays halfway through. Add tomato to the tray and bake for an additional 10-15 minutes until the veggies are golden brown.
  • Mix together ripe avocado, spicy chilli, freshly squeezed lemon juice, a drizzle of oil, and the extra sumac. Don't forget to season to taste.
  • Plate the vegetables evenly among serving plates. Add a poached egg on top of each portion and spoon over some avocado salsa. Serve with lemon wedges on the side.

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