This roasted summer vegetable traybake is served with fresh rocket and a delicious coriander pesto. Such a satisfying meal that the whole family can enjoy together.
![Summer Vegetable Traybake [vegan] | The Flexitarian](https://i2.wp.com/theflexitarian.co.uk/wp-content/uploads/2021/07/Summer-Vegetable-Traybake-vegan-v83-©-Annabelle-Randles-The-Flexitarian.png?resize=768%2C1152)
This roasted summer vegetable traybake is served with fresh rocket and a delicious coriander pesto. Such a satisfying meal that the whole family can enjoy together.
The new potatoes are part-boiled first and then added to a tray of courgettes, aubergines, red pepper and red onion. The vegetables are roasted in the oven with some tomatoes and cannellini beans. To speed things up, you can make the pesto while the vegetables are cooking.
If you prefer a nut-free option this summer vegetable traybake can also be served with harissa, chermoula or salsa.
I love traybakes, they are such an easy way to cook vegetables. I make one at least once a week to use up whatever I have leftover from my weekly veg bag. Strangely I have just realised that I had very few traybake recipes on the blog… so do expect more 🙂
For an autumn traybake version, try my vegetarian sausage traybake below. Served with roasted butternut, kale, tomatoes and a creamy dip, it is another family favourite of ours.
![Summer Vegetable Traybake [vegan] 2020 © Annabelle Randles | The Flexitarian](https://i1.wp.com/theflexitarian.co.uk/wp-content/uploads/2020/07/Summer-Vegetable-Traybake-vegan-v8-©-Annabelle-Randles-The-Flexitarian.jpg?fit=167%2C250&ssl=1)
Summer Vegetable Traybake [vegan]
Equipment
- saucepan
- Blender
- roasting tray
Ingredients
- 500 g new potatoes
- 250 g courgettes
- 250 g aubergines
- 1 red pepper
- 1 red onion
- 250 g cherry tomatoes
- olive oil
- 400 g can of cannellini beans
- salt & pepper
FOR THE CORIANDER PESTO:
- 28 g pack of fresh coriander
- 7 g mint leaves
- 1 garlic clove
- 50 g whole almonds
- 4 Tbsp lemon juice
- 7 Tbsp extra-virgin olive oil
TO SERVE:
- 1-2 handfuls of rocket
Instructions
- Heat some water in a large saucepan. Cut the larger new potatoes cut in halves. When the water is boiling, add the potatoes to the pan and cook for 10 mins. Drain and set aside.
- While the potatoes are cooking, pre-heat the oven to Fan 180°C / 200°C/400°F/Gas 6 and start preparing the vegetables.
- Cut the courgettes in 1cm [0.4 inch] slices. Cut the aubergines in 2cm [0.8 inch] dice. Cut the red onion in 8 slices and the red pepper in 16 strips. Place all the vegetables on a large roasting tray. Add the potatoes. Drizzle some olive oil on top and place the vegetables in the oven for 35mins.
- Make the pesto while the vegetables are roasting. Place the coriander, mint, almonds, lemon juice and garlic in a blender and whizz until smooth. Transfer to a bowl. Mix in the olive oil and set aside.
- Wash and drain the cannellini beans. Set aside.
- After the vegetables have been in the oven for 35 mins, give them a shake and add the tomatoes to the roasting tray. 7 mins later mix in the cannellini beans. Carry on roasting everything for a further 3 mins or so.
- Remove the vegetable traybake from the oven, season to taste with a little salt and pepper. Serve straight away with some rocket and coriander pesto on top.
Nutrition
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