Easy Roasted Summer Vegetable Traybake

Name: Easy Roasted Summer Vegetable Traybake
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Yield: 3
Ingredients: 2 aubergines cut into chunks; 3 courgettes cut into half-moons; 3 mixed peppers roughly sliced; 2 red onions finely sliced; 500 g ripe tomatoes on the vine roughly chopped; 4 tbsp neutral-tasting oil; 1 pinch salt; 1 pinch black pepper

A vibrant and healthy medley of seasonal vegetables roasted to perfection in a single pan. This simple traybake is packed with Mediterranean flavors and makes an ideal side dish or a light, nutritious main course.

Servings3 Portions

Prep Time15 Mins

Cook Time75 Mins

Difficulty

Easy

Ingredients

aubergines cut into chunks
2
courgettes cut into half-moons
3
mixed peppers roughly sliced
3
red onions finely sliced
2
ripe tomatoes on the vine roughly chopped
500 g
neutral-tasting oil
4 tbsp
salt
1 pinch
black pepper
1 pinch

Step-by-Step Instructions

Preheat your oven to 200°C (180°C fan/gas 6). Place the aubergine chunks, courgette half-moons, and sliced red onions onto a large baking tray.

Drizzle the vegetables with the neutral oil and season generously with salt and black pepper. Use your hands to toss everything together until the vegetables are well-coated, then spread them out into an even layer.

Roast for 35 minutes until the vegetables are beginning to soften and turn lightly brown.

Remove the tray from the oven and stir in the chopped tomatoes and sliced mixed peppers. Increase the oven temperature to 220°C (200°C fan/gas 7).

Return the tray to the oven and roast for a further 40 minutes, stirring occasionally, until all the vegetables are tender and beautifully caramelized. Remove from the oven and allow to cool slightly before serving.

Chef's Tips

For a flavor boost, add a few sprigs of fresh rosemary or thyme before roasting. This dish is excellent for meal prep; once cooled, it can be stored in an airtight container in the refrigerator for up to five days.