FACILITY CLOSURE

As of 12pm Monday 23rd March, Hurstville Aquatic Leisure Centre will close until further notice. All class payments and memberships will be put on hold and visit passes will be extended by 12 months. We’d like to thank the amazing team that bring you the services you love, this will be a difficult time for them and their families. We look forward to seeing you all again when we reopen

Click here for more details.

Our aquatic and indoor gym facilities remain closed at this time. Outdoor Boot Camp sessions start on Monday May 25th.

One-Tray Mediterranean Vegetable Bake Recipe

Written by Shannon Lavery, Accredited Practising Dietitian

One-tray bake recipes are perfect for those short on time, especially in the evenings, and are looking for a quick and easy dinner solution to satisfy the whole family that won’t compromise their health. They provide maximum nutrition, with minimal prep time or dirty dishes. Plus, you can use almost any vegetable you have in the fridge.

Our One-Tray Mediterranean Vegetable Bake is super high in fibre which will help keep you feeling fuller for longer with each serve contains more than 6 serves of vegetables! Making it a very easy way to achieve the recommended goal of at least 5 serves of vegetables each day.

For more nutritious recipes check them out here and follow them on Facebook!

One-Tray Mediterranean Bake Recipe:

Serves 4

Prep time:

10 minutes

Cooking time:

Approximately 1 hour

INGREDIENTS:
  • 2 x 400g can diced tomatoes
  • 3-4 cloves garlic, crushed
  • 1 x 400g can brown lentils, drained & rinsed
  • 1 large eggplant, sliced 1cm thick
  • 4 small potatoes, sliced 1cm thick
  • 1 large zucchini, sliced 1cm thick
  • 1 small red capsicum, sliced 1cm thick
  • 12 kalamata olives
  • 1 tsp dried oregano
  • 50g reduced fat feta, crumbled
  • ½ cup mozzarella
  • Chilli flakes, to serve (optional)
  • Black pepper, to serve (optional)
METHOD:
  1. In a large baking tray, mix together 1 can diced tomatoes (400g), garlic and lentils. Spread evenly over the base of the tray.
  2. Layer with eggplant, potato, zucchini and capsicum. Top with the second can of diced tomatoes (400g), sprinkle with oregano and scatter with olives. Bake in a pre-heated oven at 175ᵒC for 40 minutes.
  3. Top with feta and mozzarella and bake a further 15-20 minutes.
  4. Serve with chilli flakes and cracked pepper if desired.

Enjoy and if you post it, be sure to tag our socials in your culinary creations so we can see!

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What's on Today

  • TabataThursday, 4:30 PM - 5:30 PM
  • Body PumpThursday, 5:30 PM - 6:30 PM
  • Basic ReformerThursday, 6:00 PM - 7:00 PM
  • Cardio BoxingThursday, 6:30 PM - 7:30 PM

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