One Tray Vegetable Bake (Easy)
Cauliflower, broccoli, zucchini, carrots and potatoes drizzled with olive oil and baked in a tomato and herb sauce!!! The veggies are baked uncovered the whole time, giving them a lovely golden colour with a little charring on the edges. The liquid evaporates as it cooks, leaving behind a thick rich sauce just made for soaking up with some bread. Once the veggies have disappeared, scrape the bits around the edges of the tray where the sauce has caramalised… those are the best bits!!!
One Tray Vegetable Bake (Easy)
The vegetables that l chose are my family favourites, no doubt you have your own. Regardless of which veggies you use, the tips l give you in terms of how l prepare and arrange them in the tray will help create a veggie bake that is tender and juicy.
Here’s what l do. I break apart the cauliflower and broccoli into little bunches or florets. The zucchini is cut into chunky slices as it is a vegetable that cooks quickly. Chunky slices or rings will prevent it from turning to mush while baking.
If you can get Dutch carrots that’s great but they are a little unpredictable in terms of availability in my local supermarket. Most of the time, l use regular small carrots sliced lengthways in halves or quarters depending on thickness. Baby potatoes (chats) sliced 1 cm/0.4 inches in thickness are perfect as they don’t take up large areas of the tray as do normal sized potatoes (see photos).
Here’s my most important tip: after pouring the sauce over the veggies, arrange them so that they are all in contact with the base of the tray. This way the veggies will cook in the sauce rather than being perched on top of each other. I also use a metal tray as metal is a good conductor of heat. Drizzle the veggies with olive oil and in the oven they go!!
You’ll notice in my list of ingredients that l use a good amount of olive oil. Greeks call this way of cooking Ladera (LAH – THEH – RAH), that is using fresh vegetables, aromatic herbs and olive oil, and is regarded as a very healthy way of eating.
OK, l won’t mention the benefits of the Mediterranean diet again. My point is, don’t be afraid to use lots of olive oil. It’s good for you!!
Preparation Time: 15 minutes Cooking Time: 45 minutes Serves: 4 – 6
- 1/2 small cauliflower
- 1 small head of broccoli
- 1 medium zucchini
- 2 -3 baby potatoes (chats)
- 2 -3 small slender carrots
- 6 cloves of garlic with skin on
Tomato and Parsley Sauce
- 2 tbsp tomato paste
- 2 tbsp finely chopped parsley
- 1/3 cup olive oil and extra for drizzling
- 1 1/4 cups chicken stock
- salt & pepper to taste
- Preheat oven to 180 C / 350 F.
- Break off the broccoli and cauliflower into small equal sized bunches (florets) (see photo). Chop the zucchini into 2 cm / 0.8 inch circles. Slice the carrots lengthways so that they are roughly 1 cm / 0.4 inches in thickness. You may need to slice into quarters (lengthwise) if your carrots are particularly thick (see photo). Slice the potatoes into circles of 1 cm / 0.4 inch thickness (see photo). Some veggies take longer too cook, so slicing them the way l have described means they should be ready at the same time.
- Place all the veggies and cloves of garlic in a 28 cm x 34 cm baking tray (11 inches x 13 inches). I measured from outside edge to outside edge. (Note 1)
- Place the sauce ingredients in a bowl and mix until combined. Pour over the veggies.
- Arrange the veggies so that they all have contact with the tray. You may need to press down a little.
- Drizzle with olive oil.
- Place the tray in the top third of the oven. My oven has 4 racks. I place my tray on the second rack from the top. Bake uncovered for 45 minutes.
- Half way through the cooking time, turn the veggies over. Make sure that they have contact with the tray.
- I think this Vegetable Bake is best enjoyed at room temperature.
- I scatter the garlic cloves amongst the vegetables. Once cooked, you can squeeze the roasted garlic out of their skin. The cloves can be eaten whole or mashed and mixed through the sauce at the bottom of the tray.