One Pan Meals

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Moroccan vegetable tray bake

2
Main Meals (Dinners)|Vegetarian
2 peopleServes
2

Full of flavor and exploding with color, this one-pan meal is perfect for a meatless dinner or if you're following the Vegetarian meal plan.

  • Cauliflower, 1 cup(s), chopped, sliced
  • Red bell pepper, chopped, ⅓ cup(s)
  • Red onion, 1 small, peeled, cut into wedges
  • Brussels sprouts, 4 sprout(s), tops trimmed and halved
  • Olive oil spray, 6 x two-second spray(s)
  • Moroccan seasoning, 1½ tbsp(s)
  • Tofu, extra firm, 3 x 1-inch thick slice(s)
  • Lemon, 1 medium, cut into wedges
  • Fresh mint, ¼ cup(s)

Method

Place a large roasting pan into the oven. Preheat the oven and roasting pan to 425°F.

Combine the cauliflower, bell pepper, onion and Brussels sprouts on a sheet of baking paper. Spray with oil and sprinkle over 1 tablespoon of the Moroccan seasoning. Toss to coat.

Once the oven has reached the correct temperate, remove the hot tray to a board. Add the vegetables mixture onto the paper, spray with oil again. Roast for 15 minutes.

Meanwhile, press the tofu between two sheets of paper towel to remove the excess moisture. Cut into 1-inch cubes. Spray with oil and sprinkle with the remaining Moroccan seasoning.

Remove the vegetables from the oven, spray with oil again, add the tofu and lemon wedges and return to the oven. Roast for a further 15 minutes until the vegetables are golden and tender. Squeeze the roasted lemon over the vegetables and tofu. Scatter over the mint leaves and serve.

Nutrition facts per serve
Makes 2 serves

Food Groups

V
Vegetables
2.2
F
Fruits
0.2
C
Carbohydrates
0
PD
Protein/Dairy
1
Ft
Fats
1
S
Sweets
0

Nutrition Facts

Calories227
Total Fat12.3 g
- Saturated Fat2.1 g
Cholesterol0 mg
Sodium507 mg
Total Carbohydrate19 g
- Dietary Fiber6.7 g
- Total Sugars7 g
-- Added Sugars0 g
Protein16.8 g
Join the Mayo Clinic Diet today!

Join the Mayo Clinic Diet today!

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