Tray Bake

The Veggie Tray Bake

Easy to prepare but fantastic meal with super easy clean-up!

  • At least 1 Aromatic: onions, garlic

  • Olive oil

  • Seasonings:  fresh or dried

    • Parsley, oregano, rosemary, thyme

    • Salt and pepper

    • Garlic powder, chile powder, paprika

    • Mustard or honey

  • 4 Cups of Vegetables: Choose 3 Bright Colours 

    • Red or Orange:  carrots, peppers, grape tomatoes, squash, red potatoes, sweet potatoes

    • Green: Broccoli, Brussel sprouts, green beans zucchini

    • Purple: Red onion, eggplant, purple potatoes

    • Brown & White: Mushrooms, potatoes, parsnips, cauliflower

  • PROTEIN:  Sausage, chicken or other protein of your choice (optional)

 

  1. Pre-heat the oven to 350F.

  2. For easy clean up, grease or line 9x13 or baking sheet with parchment paper.

  3. Cut vegetables into similar sized pieces – no thicker than 2cm at thickest part. 

  4. Spread vegetables over entire tray, ensuring minimal overlap. If vegetables overlap too much they will steam instead of roast, giving a different consistency.

  5. Add protein, scattered amongst the vegetables.  

  6. Mix up a dressing (sidebar) and spread liberally over the mixture, tossing well so everything is well coated.

  7. Bake for 30-40 minutes, until the vegetables are tender, and the protein is cooked through.  Shake the tray to rearrange after 20 minutes if edges of some veggies are browning early.    

 

Recommended Combinations:

 

  1.  Brussel sprouts, red onions, baby potatoes, Oktoberfest sausage, with apple, rosemary and thyme, apple cider vinegar

  2. Red peppers, broccoli, red onions, cauliflower, Chicken thighs, lemon juice, black pepper, rosemary

  3. Tomatoes, zucchini, onions, peppers with Italian sausage, Oregano, red wine vinegar, garlic and touch of chile powder

  4. Sweet potato, carrots, parsnips and onion, honey garlic sausage, thyme, lemon and touch of honey

Cooksmart Admin