This fridge clean-out recipe transforms leftover veggies into a delicious tray bake.
There are many reasons to try your hand at @shisodelicious' veggie tray bake. Not only is it incredibly moreish to taste, it's healthy, good for your pocket and minimises food waste. So, open the fridge, pick out those sad-looking vegetables and turn them into a dish full of flavour and goodness.
Method:
Add the chopped veg to an oven tray in one layer.
Drizzle a generous amount of olive oil and combine everything to thoroughly coat in oil and seasoning.
Lay the rosemary on top of the veg. Then add a splash of water to the tray (1/2 cup) before putting into the oven – this will help the veggies cook more evenly.
Roast until tender and slightly charred. Approx 45 minutes to 1 hour.
Pour over the dressing while still hot, add green leaves and tuck in.
Enough veggies to cover an oven tray when cut up. Try squash, potatoes, firm cabbages, leeks and any veg that’s looking a little sad.
1 can chickpeas
2-3 cloves of garlic
Salt and pepper to taste
1 tsp tōgarashi or any other chilli powder
Olive oil to roast
A few sprigs of fresh rosemary
–
For the dressing:
3 tbsp extra-virgin olive oil
1 tbsp soy sauce
1 tbsp balsamic vinegar
1/2 tbsp syrup (maple, agave, date)
1/2 garlic clove, pressed
A pinch of cayenne
Sea salt to taste
Fresh herbs, finely chopped (optional)
Serves
2
Time
1hr 20m
Difficulty
Medium
Ingredients
Enough veggies to cover an oven tray when cut up. Try squash, potatoes, firm cabbages, leeks and any veg that’s looking a little sad.
1 can chickpeas
2-3 cloves of garlic
Salt and pepper to taste
1 tsp tōgarashi or any other chilli powder
Olive oil to roast
A few sprigs of fresh rosemary
–
For the dressing:
3 tbsp extra-virgin olive oil
1 tbsp soy sauce
1 tbsp balsamic vinegar
1/2 tbsp syrup (maple, agave, date)
1/2 garlic clove, pressed
A pinch of cayenne
Sea salt to taste
Fresh herbs, finely chopped (optional)
