If you were to dive into the sea of information on diet and nutrition and swim around for a while, it would not be surprising if you emerged rather confused. There is so much conflicting advice out there, it can be hard to know what to believe. But there is one recommendation that is almost never disputed: eat more vegetables. This tray bake is an easy and tasty way to incorporate more nutrient-dense vegetables into your diet.
Feel free to adjust the combination of vegetables to suit what you have on hand. They key is to try and get a good range of colours in there. Root vegetables like potato, sweet potato, carrots, pumpkin, parsnip and beetroot all work really well.
I used Table of Plenty Lemon & Herb Dukkah to add a bit of flavour, but you could easily just season the vegetables with sea salt and pepper. I like to crumble over some salty feta and fresh parsley at the end, but if you want to make it vegan, you could drizzle over some tahini in place of the feta.
Roast Vegetable Tray Bake
- 2 carrots
- 1 red onion
- 2 small zucchini
- 1 red skinned potato
- 1 x 20ml tablespoon dukkah or spice mix (I used Table of Plenty Lemon & Herb Dukkah)
- Extra virgin olive oil
- Sea salt
- Black pepper
- 80g feta cheese
- Handful of fresh parsley, washed and roughly chopped
- Preheat your oven to 180°C (fan-forced).
- Wash the carrots, zucchini and potato and cut into chunks (about 3cm wide) leaving the skin on. Peel the onion and cut into wedges.
- Spread the chopped vegetables out in one layer onto a baking tray. Sprinkle over the dukkah and drizzle with a generous amount of extra virgin olive oil. Season with a good pinch of sea salt and cracked black pepper.
- Bake in the preheated oven for about 1 hour or until the vegetables are cooked through.
- To serve, crumble the feta over the vegetables and top with parsley.
I use an Australian 20ml tablespoon. 1 x 20ml tablespoon = 4 teaspoons.
You might also like my Chicken & Root Vegetable Tray Bake.