No one wants to be stuck in the kitchen on a summer day. This easy recipe for using all the best vegetables that summer has to offer is the perfect accompaniment to a roast chicken or slow cooked lamb.
I often marinate the vegetables the night before to throw onto a tray but just an hour will do.
1 red onion, halved and cut into wedges through the root
1 pepper (green or red), seeds removed & sliced
1 courgettes, halved and cut into half moons
1 aubergine, cut into chunks
2 carrots, peeled and cut into half moons
3 garlic cloves, peeled but kept whole
6 mushrooms, kept whole
2 sweet potatoes, cut into chunks
1 tbsp chopped rosemary fronds
1 tbsp dried oregano
100 ml olive oil
Add all the vegetables and herbs to a large bowl. Season well with salt and pepper, pour over the olive oil and using your hands, make sure everything is coated. Set aside for an hour or cover and leave the in the fridge overnight.
preheat the oven to 200c fan.
Tip everything onto a large roasting tray, Spread out and roast for 30 minutes. Can be eaten fresh from the oven or at room temperature.
Summer Tray Bake Vegetables
Ingredients
- 1 red onion halved and cut into wedges
- 1 pepper (green or red) deseeded and sliced
- 1 courgette cut into half moons
- 1 aubergine cut into chunks
- 2 carrots peeled and cut into half moons
- 3 cloves garlic peeled but kept whole
- 2 sweet potatoes cut into chunks
- 12 chestnut mushrooms
- 1 tbsp chopped rosemary fronds
- 1 tbsp dried oregano
- 100 ml olive oil
Instructions
- Add all the vegetables and herbs to a large bowl. Season generously with salt and pepper, pour over the olive oil and using your hands, make sure everything is coated. Set aside for an hour or cover and leave the in the fridge overnight.
- Preheat the oven to 200c fan.
- Tip everything onto a large roasting tray, Spread out and roast for 30 minutes. Can be eaten fresh from the oven or at room temperature.
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