Summer veggies tray bake with herbed yoghurt
- 1 cup green or brown lentils, cooked
- 1 small eggplant, cubed
- 1 zucchini, sliced
- 1 red capsicum, sliced
- 1 small red onion, sliced
- 2 tbsp olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- Salt and pepper, to taste
- ½ cup natural yoghurt
- 1 tablespoon fresh chopped mint
- 1 tablespoon fresh parsley
- Preheat oven to 200°C (390°F). Line a tray with baking paper.
- Toss the vegetables with olive oil, spices, salt, and pepper. Spread in a single layer and roast for 25–30 minutes until tender.
- Remove from oven and stir in cooked lentils, gently warming through.
- Serve with a dollop of yoghurt mixed with mint and parsley.
Tip: Serve with warm flatbreads or over a bed of fresh greens for a heartier meal.
See our ‘lifestyle-Hopewood’s recipe for wellbeing’ for more recipes.
