One-Tray Herby Prawns & Roast Veg
with Capsicum Relish & Eggplant
Take the fuss out of dinner with this one-tray meal packed with all our favourites. A delicious medley of veggies - like potato, carrot, eggplant and courgette - get tossed in our paprika spice blend and popped in the oven. Simply add the peeled prawns halfway through and you have yourself an easy and tasty meal that the whole whānau will enjoy.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 packet
Potato
1
Carrot
1
Eggplant
1
Courgette
1
Red Onion
1 sachet
Paprika Spice Blend
(Contains: Soy, Wheat, Gluten, May contain traces of allergens; )
200 g
Peeled Prawns
(Contains: Crustaceans; )
1 packet
Chargrilled Capsicum Relish
(Contains: Sulphites; )
Not included in your delivery
1 drizzle
olive oil
Nutrition Values
Utensils
Cooking Steps
- Preheat oven to 240°C/220°C fan-forced.
- Roughly chop potato, carrot and eggplant into large chunks.
- Slice courgette into thick rounds. Slice onion into thick wedges.
- Place potato and veggies on a lined oven tray.
- Sprinkle with paprika spice blend and a pinch of salt, add a good drizzle of olive oil and toss to coat.
- Spread out evenly, then roast until just tender, 12-15 minutes.
TIP: If your baking tray is crowded, divide between two trays.
- Remove tray from oven, add peeled prawns and a drizzle of olive oil. Season with salt and pepper and toss to combine.
- Bake until pink and starting to curl up, a further 8-12 minutes.
- Divide herby prawn traybake between plates. Serve with chargrilled capsicum relish. Enjoy!
