Friday , June 18 2021
Mediterranean Roast Vegetable Traybake 1

Mediterranean Roast Vegetable Traybake

Mediterranean Roast Vegetable Traybake 2

The Plant Power Doctor www.gemmanewman.com

Here’s a colourful veggie traybake from Dr Gemma Newman and her new cookbook, The Plant Power Doctor.

Enjoy this easy traybake for a delicious family dinner option – only one pan required. This is a great option to pop in the oven for a midweek feast. If you have younger kids who are not keen on the sight of all those delicious veggies on their plate, you can enjoy any leftovers for a salad topping the next day, or even blitz the cooked ingredients and use them to make a tomato-based sauce to give them with some pasta tomorrow. Sneaky but they’ll love it I promise!

  • Extracted from The Plant Power Doctor by Dr Gemma Newman (Ebury Press, £16.99) Photography by Dave Brown

Makes four to six portions

INGREDIENTS

2 red onions, cut into thin wedges
2 peppers, any colour, cut into strips
2 courgettes, sliced
1 orange, topped and tailed, then halved and sliced fairly thinly
1 tbsp of olive oil (optional)
1 tbsp of balsamic or sherry vinegar (optional)
A few sprigs of rosemary and thyme (or dried herbs)
Cloves from ½ a head of garlic, left whole

2 x 400g tin white beans,eg cannellini
100ml of white wine or stock
50g of black olives, pitted
150g of cherry tomatoes or larger tomatoes, halved
150g of spinach, well washed

To serve
A few basil leaves

METHOD
Preheat your oven to 200°C/400°F/gas mark 6. Put the onions, peppers, courgettes and orange in a bowl. If using the olive oil, drizzle it over the contents of the bowl. If not, just drizzle over the vinegar – you can drizzle both the oil and the vinegar. Arrange over the base of a large roasting tin. If not using the oil, drizzle 2 tbsp water over the vegetables.

Add the thyme to the roasting tin along with the garlic. Roast for 25 minutes, stirring occasionally. Add the beans and wine or stock to the roasting tin and stir well. Return to the oven for a further 10 minutes.

Add the olives and cherry tomatoes to the roasting tin and cook for a further 10 minutes. At this point the tomatoes should have puffed up and be ready to burst and everything should be lightly browned.

Remove the tin from the oven and stir through the spinach – it will wilt down in the heat almost immediately. Add some torn basil leaves and serve straight away.

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