I’ve found myself making this tray bake a few times over the summer months. There are some days when a meal you can make with just a few minutes prep and under 30 minutes cooking time is essential. I call this a tray bake because it literally uses one baking tray and a selection of seasonal veg in golden tones that once roasted, look like jewels. Here, I’ve opted for a few favourites; butternut squash, sweet potatoes, peppers, sun-dried tomatoes and tangy feta cheese for a balance against the sweetness of the veg. A few alternatives could be courgettes, red onions or pumpkin for a similar finish.
I like to serve this one simply on it’s own, but for meat or fish eaters, herb baked salmon or garlic chicken would be an ideal accompaniment. I’ve also enjoyed this with a cous cous salad, my spicy bean burgers (recipe coming soon!) and condiments like hummus. It really is a versatile side dish or substantial main meal that is light on calories, full on flavour!
Serves 3-4 | Method: 10 mins | Cooking: 25 mins
For the mixed veg:
- 1 medium butternut squash
- 1 large white or red onion
- 1 medium red bell pepper
- 3 orange sweet potatoes
- 10 – 12 sun-dried tomatoes soaked in olive oil
- 2 tbsp runny honey
- Olive oil
- 3 garlic cloves
- 1 tsp mixed herbs (thyme, basil, oregano)
- 1 tsp chilli flakes
- 1 tsp cumin seeds
- 1 tsp paprika
- 1 lemon
- Salt and black pepper
- Feta cheese
Step one: Line a baking tray with greaseproof paper and pre-heat your oven to 200 degrees for 10 minutes while you prepare the veg.
Step two: Wash and chop the squash and sweet potatoes into even chunks. Slice the onion and pepper in wedges. Lay them all on a the baking tray.
Step three: Drizzle over enough oil to coat the veg. Crush over the garlic and dot the tray with the tomatoes. Season evenly with the honey, herbs, spices, salt and pepper.
Step four: Bake for approx 25 minutes, turning after 15 to ensure an even bake.
Step five: To serve, garnish with the cubed feta cheese and a squeeze of lemon juice. Et voila!