Roast veg tray bake

roast veg tray bake

We love a tray bake at Crop Drop - it's such an easy way to create a meal out of winter veg by throwing everything together on one baking tray, slapping it in the oven and walking away!

The flavour combinations are endless - you can create your own based on what you have in the fridge and kitchen cupboards.

We've put together a guide to help you mix and match whatever produce you have to hand.

 

Method

Pick one item (or more) from each section, throw them together in a large roasting pan. Bake for 30-60 minutes at 200C/gas mark 4 until the vegetables are soft and golden.

The roots tend to take a little longer to cook than the other ingredients, so you can put them in the oven first, while you're prepping everything else. Depending on which ingredients you choose, the mixture might start to dry out a little. If so, add 100ml of stock, wine or water.

Ingredients

Pick one item (or more) from each section

1 Hearty vegetable
1 roughly chopped squash (you don't even need to peel thin-skinned varieties, such as delicata or butternut), deseeded
800g roots, such as beets, celeriac or potatoes, chopped into about 2cm pieces

2 Soft vegetable
4 courgettes, cut into thick slices
1 fennel bulb, sliced
2 leeks, chopped into 2cm slices
2 small onions, peeled and quartered
200g spinach, chard or kale

3 Robust add-on
400g tin of butterbeans, chick peas or other pulses, drained
2 slices of good bread, torn

4 Some extra zing
A whole bulb of garlic, cloves separated but skin left on
A small bunch of basil, thyme, oregano, rosemary, sage or a combination
A lemon or orange, quartered - or just the zest
A few dried or fresh chillies
A teaspoon of smoked paprika
Roughly ground cumin, coriander & fennel seeds