Excellent source of vegetables

Easy

 

Serves 2-3

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Ingredients:

 

- 1 eggplant

- 250g pumpkin

- 1 red onion

- 1 punnet cherry tomatoes

- 1 zucchini

- 3 mushrooms

- 2 salmon fillets

OPTIONAL

- 125g fetta, cubed

- 1 teas chilli flakes

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Method:

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1. Pre-heat oven to 180 degrees

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2. Chop vegetables into chunk pieces, suitable for little mouths

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3. Place vegetables on tray lined with baking paper (makes clean up a breeze!), if using fetta & chilli sprinkle over vegetables, drizzle with a liitle olive oil & toss to coat.

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4. Bake for 15 minutes, then gently turn vegetables and place salmon skin side down on the same tray.

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5. Bake for a further 10-15 minutes or until salmon is cooked.

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I like to double this recipe and make two vegetable trays & use the leftovers to make the roast vegetable cous cous salad.

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