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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
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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

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/