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The Flexitarian

The Flexitarian Diet - A Flexible Vegetarian Diet

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The Flexitarian » Recipe » Summer Vegetable Traybake [vegan]

Summer Vegetable Traybake [vegan]

5 from 2 votes

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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

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. Served with roasted butternut, kale, tomatoes and a creamy dip,  it is another family favourite of ours.

I hope you enjoy this summer vegetable traybake recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Summer Vegetable Traybake [vegan] 2020 © Annabelle Randles | The Flexitarian

Summer Vegetable Traybake [vegan]

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.
5 from 2 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Gluten-Free Recipes, High Fibre Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe
Prep Time 10 minutes mins
Cook Time 50 minutes mins
Total Time 1 hour hr
Course Family Meals, Traybakes
Cuisine English
Servings 4 people
Calories 2099 kcal

Equipment

saucepan
Blender
oven tray

Disclaimer: the equipment list above includes affiliate links to products I use and like.

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
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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

Serving: 250gCalories: 2099kcalCarbohydrates: 216gProtein: 55gFat: 127gSaturated Fat: 16gPolyunsaturated Fat: 17gMonounsaturated Fat: 88gTrans Fat: 1gSodium: 970mgPotassium: 4901mgFiber: 54gSugar: 39gVitamin A: 7709IUVitamin C: 400mgCalcium: 601mgIron: 20mg

Find this recipe online:

Summer Vegetable Traybake [vegan]

https://theflexitarian.co.uk/recipe-items/summer-vegetable-traybake-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

Other things you might like

  • Rosemary Roasted Potatoes with Tomatoes & Butter Bean Dip [vegan]
  • Carrot Top Pesto [vegan]
  • Spicy Miso-Roasted Tomatoes and Eggplant from “Whole Food Cooking Every Day” by Amy Chaplin
  • Beetroot & Cauliflower Kale Salad with Pesto Dressing [vegan] [gluten free]
  • Watercress Pesto [vegan]
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Recipe July 13, 2020 · Created by: The Flexitarian 2 Comments

Previous Post: « Courgette Dip [vegan]
Next Post: The Hot List: 5 To Watch For This July »

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5 from 2 votes (1 rating without comment)

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Comments

  1. C. says

    August 4, 2022 at 11:07 am

    5 stars
    Really good :).

    Reply
    • theflexitarian says

      August 23, 2022 at 12:24 pm

      So glad you like it!

      Reply

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