Garlic Prawn & Vegetable Tray Bake

Ingredients

• 500g Baby potatoes, quartered
• 1 Red capsicum, cut into chunks
• 2 Zucchini, cut into half-moons
• 200g Cherry tomatoes
• 500g Raw peeled prawns, fully thawed, patted dry
• 2 tbsp Olive oil
• 40g Butter, melted
• 4 cloves Garlic, crushed
• 1/2 tsp Chilli flakes
• 1 Lemon, zested, cut into wedges
• small handful Parsley, chopped
• Salt and black pepper

You’ll need: Large baking tray

Method

1. 1

   Heat the oven to 220°C (200°C fan). Toss the potatoes on a large tray with 1 tbsp oil, salt and pepper. Roast for 20 minutes.

2. 2

   Toss the capsicum and zucchini with the remaining oil, add them to the tray and roast for 12 minutes.

3. 3

   Mix the melted butter with the garlic, chilli flakes, lemon zest, salt and pepper. Toss the prawns in the mixture.

4. 4

   Add the tomatoes and prawns to the tray and roast for 6–8 minutes, until the prawns are pink and curled into a loose C. Don't overcook them or they turn tough.

5. 5

   Scatter with the parsley and serve with the lemon wedges.