Recipes

Veggie tray bake

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Joseph Joseph - Veggie Tray Bake - Hero Image
Joseph Joseph - Veggie Tray Bake - Hero Image

This fridge clean-out recipe transforms leftover veggies into a delicious tray bake.

There are many reasons to try your hand at @shisodelicious' veggie tray bake. Not only is it incredibly moreish to taste, it's healthy, good for your pocket and minimises food waste. So, open the fridge, pick out those sad-looking vegetables and turn them into a dish full of flavour and goodness.

Method:⁠

    Peel any relevant veggies and chop into bite-sized pieces. Chop harder veggies like carrots into smaller pieces and softer ones like cabbage into larger pieces so they cook at a similar speed.⁠

    Joseph Joseph - Veggie Tray Bake - Step 3

    Add the chopped veg to an oven tray in one layer. ⁠

    Open the chickpea can, drain off the liquid and add the chickpeas to the veggie tray.⁠

    Squeeze the garlic cloves and add to the tray.⁠

    Season with salt, pepper and chilli powder.⁠

    Joseph Joseph - Veggie Tray Bake - Step 7

    Drizzle a generous amount of olive oil and combine everything to thoroughly coat in oil and seasoning.⁠ ⁠

    Joseph Joseph - Veggie Tray Bake - Step 8

    Lay the rosemary on top of the veg.⁠ Then add a splash of water to the tray (1/2 cup) before putting into the oven – this will help the veggies cook more evenly.⁠

    Joseph Joseph - Veggie Tray Bake - Step 9

    Roast until tender and slightly charred. Approx 45 minutes to 1 hour.⁠

    Joseph Joseph - Veggie Tray Bake - Step 10

    Pour over the dressing while still hot, add green leaves and tuck in.

    Serves

    2

    Time

    1hr 20m

    Difficulty

    Medium

    Ingredients

    Enough veggies to cover an oven tray when cut up. Try squash, potatoes, firm cabbages, leeks and any veg that’s looking a little sad.⁠

    1 can chickpeas⁠

    2-3 cloves of garlic⁠

    Salt and pepper to taste⁠

    1 tsp tōgarashi or any other chilli powder⁠

    Olive oil to roast⁠

    A few sprigs of fresh rosemary

    For the dressing:

    3 tbsp extra-virgin olive oil⁠

    1 tbsp soy sauce⁠

    1 tbsp balsamic vinegar⁠

    1/2 tbsp syrup (maple, agave, date)⁠

    1/2 garlic clove, pressed

    A pinch of cayenne

    Sea salt to taste⁠

    Fresh herbs, finely chopped (optional)⁠

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