This traybake is ideal for a quick summer dinner as it’s made to have minimal washing up and is flavour filled with lots of veggies and a delicious tangy salsa verde.
TIME 40 minutes
2 red onions, cut into slim wedges
200g baby mushrooms, halved
2 courgettes, halved and sliced into 1cm pieces
400g cherry tomatoes
1 x 400g tin chickpeas, drained and rinsed
3 tablespoons olive oil
1 ½ tablespoon balsamic vinegar
150g sourdough, torn into bitesize pieces
For the salsa verde:
2 large handfuls coriander, roughly chopped + extra to serve
1 large handful basil, roughly chopped + extra to serve
2 tablespoons capers
2 garlic cloves, grated
1 lime, juiced
5 tablespoons olive oil
1 ½ tablespoon maple
Preheat oven to 200C fan.
Put the onions, mushrooms, courgettes, cherry tomatoes, chickpeas into a large roasting tin (ours was around 30 x 25cm). Drizzle over 2 tablespoons of oil, season and toss so everything is coated. Roast for 20 minutes until the vegetables have softened.
Toss the vegetables so they cook evenly. Mix the bread with 1 tablespoon olive oil and balsamic vinegar and scatter on top of the vegetables. Return to the oven and bake for a further 10 minutes, until the vegetables are golden and tender and bread is crisp.
Meanwhile make the salsa verde by putting all the ingredients into a mini chopper or blender and blitz until you have a green sauce.
Serve the traybake with the sauce drizzled over the top along with some extra herbs on top.
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