Roasted Summer Vegetable Traybake Recipe
Introduction
This roasted summer vegetable traybake is a vibrant and flavorful dish perfect for warm-weather meals. Filled with tender aubergines, courgettes, peppers, and tomatoes, it’s an easy way to enjoy a medley of fresh vegetables with minimal effort.
Ingredients
- 2 aubergines, cut into chunks
- 3 courgettes, cut into half-moons
- 2 red onions, finely sliced
- 4 tbsp neutral-tasting oil
- 500g ripe tomatoes on the vine, roughly chopped
- 3 mixed peppers, roughly sliced
Instructions
- Step 1: Heat the oven to 200°C (180°C fan or gas mark 6). On a large baking tray, toss the aubergine, courgette, and onion pieces with the oil and seasoning using your hands. Spread everything out in an even layer.
- Step 2: Roast for 35 minutes until the vegetables are lightly browned. Then, stir in the chopped tomatoes (removed from the vine) and sliced peppers.
- Step 3: Increase the oven temperature to 220°C (200°C fan or gas mark 7) and continue roasting for a further 40 minutes. Stir the vegetables every now and then until they are well-browned.
- Step 4: Remove the tray from the oven and allow the vegetables to cool before serving or storing.
Tips & Variations
- Use fresh herbs like thyme or rosemary for added aroma during roasting.
- Add garlic cloves to the tray for a deeper flavor.
- Try finishing with a drizzle of balsamic vinegar or a sprinkle of crumbled feta cheese before serving.
- For a spicy kick, toss the vegetables with chili flakes before roasting.
Storage
Store the cooled traybake in an airtight container in the refrigerator for up to five days. Reheat gently in the oven or microwave before serving. This dish also freezes well for up to two months; thaw overnight in the fridge before reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other vegetables in this traybake?
Yes, vegetables like zucchini, mushrooms, or cherry tomatoes work well and can be added based on your preference.
Do I need to peel the aubergines or courgettes?
No, the skins add texture and nutrients. Just make sure to wash them thoroughly before chopping.
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Roasted Summer Vegetable Traybake Recipe
- Total Time: 1 hour 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant and healthy roasted summer vegetable traybake featuring aubergines, courgettes, red onions, tomatoes, and mixed peppers. Perfect as a side dish or a light main, this traybake brings out the sweet, caramelized flavors of seasonal vegetables with simple seasoning and olive oil, ideal for warm-weather meals.
Ingredients
Vegetables
- 2 aubergines, cut into chunks
- 3 courgettes, cut into half-moons
- 2 red onions, finely sliced
- 500g ripe tomatoes on the vine, roughly chopped
- 3 mixed peppers, roughly sliced
Other
- 4 tbsp neutral-tasting oil (such as vegetable or sunflower oil)
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 200°C (180°C fan)/gas mark 6 to prepare for roasting.
- Prepare the Vegetables: On a large baking tray, toss the aubergine chunks, courgette half-moons, and finely sliced red onions with the neutral oil and seasoning. Use your hands to ensure everything is evenly coated.
- First Roast: Spread the vegetables out evenly on the tray and roast in the oven for 35 minutes until they are lightly browned and starting to soften.
- Add Tomatoes and Peppers: Stir in the roughly chopped tomatoes (picked from the vine) and the mixed sliced peppers into the partially roasted vegetables.
- Increase Oven Temperature and Roast Further: Turn the oven temperature up to 220°C (200°C fan)/gas mark 7. Continue roasting the vegetable mix for an additional 40 minutes, stirring occasionally to ensure even browning and caramelization.
- Cool and Store: Remove the tray from the oven and allow the roasted vegetables to cool. Store chilled in an airtight container for up to five days, making it ideal for meal prep or leftovers.
Notes
- This dish is vegan and vegetarian-friendly.
- You can add your favorite herbs such as thyme or rosemary before roasting for extra flavor.
- Use a neutral oil to keep the vegetable flavors pure, but olive oil can be substituted if preferred.
- Perfect served warm as a side or cold in salads or sandwiches.
- To reduce cooking time, you can cut vegetables into smaller pieces but watch for quicker caramelization.
- Prep Time: 15 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Keywords: roasted vegetables, summer traybake, aubergine recipe, healthy side dish, Mediterranean vegetables, vegan dinner
