Filled with paprika prawns, this veggie bake recipe requires just 10 minutes of prep. It’s sure to get a tick of approval from anyone who loves their veggies and seafood.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
1 medium red onion, cut into wedges
1 medium red capsicum, seeded, cut into wedges
1 medium yellow capsicum, seeded, cut into wedges
2 medium zucchini, thinly sliced
24 Coles Thawed Australian Raw Black Tiger Prawns (from the deli), peeled leaving tails intact, deveined
2 tsp smoked paprika
1 garlic clove, crushed
1/3 cup (80ml) extra virgin olive oil
2 tbs lemon juice
60g pkt Coles Australian Baby Spinach
100g rye sourdough, cut into 2cm pieces
1/4 cup basil leaves
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Preheat oven to 200°C. Line a large baking tray with baking paper. Arrange onion, combined capsicum, zucchini and prawns on the lined tray. Whisk paprika, garlic, oil and lemon juice in a small bowl. Drizzle half the paprika mixture over the prawn mixture. Season with pepper. Bake for 20 mins or until the vegetables are tender and prawns curl and change colour. Add the spinach and toss to combine.
Step 2
Meanwhile, heat 1 tbs of the remaining paprika mixture in a frying pan over medium heat. Add the bread and cook, tossing, for 5 mins or until golden and crisp.
Step 3
Sprinkle prawn mixture with bread and basil. Drizzle with the remaining paprika mixture to serve.
