Mediterranean Traybake Dinner

Published by

Jasmine

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We all need low-effort dinners for weeknights where we don’t have anything prepped ahead of time but still want to keep things healthy and affordable. This meal will take a little time in the oven but only about 5-10 minutes of prep and you can even cut down the cook time too if you have an air fryer and want to make a single portion!

INGREDIENTS

Baby plum tomatoes (or cherry tomatoes – you just want sweet and flavourful tomatoes that will burst in the oven and add moisture and flavour)

Chickpeas (pre-cooked from a jar or can)

Red onion

Baking potatoes

Leek (or courgette in the summer)

Feta cheese (vegan feta can be used, or you can omit this entirely as a topping)

Juice of 1 lemon

Dried oregano

Fresh dill (parsley or mint would also work)

Hummus (high-quality store-bought or use my simple meal prep recipe here)

TIPS & NOTES

This is obviously a very simple recipe by design, but just bear in mind that you need to cut the vegetables in a way that will allow them to cook in approximately the same amount of time. The potatoes are going to be your longest-cooking item, so I recommend cutting those into medium-to-small chunks, keeping the small tomatoes whole and not slicing the leek and red onion too finely to keep all of the elements around the 30 minute cook time mark.

Additionally, I recommend patting the chickpeas dry once you’ve drained and rinsed them; this will prevent them cracking and becoming rubbery on the outside and dry and flaky inside whilst they cook in the oven.

Mediterranean Lemon & Potato Traybake Dinner

  • Servings: 2
  • Difficulty: Easy
  • Print

A quick and easy baked dinner that’s low-prep and minimal-effort

No special equipment or advance prep needed


Ingredients

  • 450g of baking potatoes (cut into bitesized chunks)
  • 1 medium leek (wash thoroughly, trim and cut into medium slices)
  • 150g of baby plum tomatoes
  • 200g of chickpeas (drained, rinsed and patted dry)
  • 1 medium red onion (cut into chunks)
  • Juice of 1 lemon
  • A small handful (c. 3g) of dill (de-stemmed and roughly chopped)
  • 40g of feta cheese
  • 150g of hummus
  • 1 tsp of oregano
  • A drizzle (or two) of extra-virgin olive oil
  • Salt and pepper to taste


Directions

  1. Preheat the oven to 180C
  2. Add the chickpeas, leek, potatoes, tomatoes and red onion to a roasting tin, drizzle with olive oil, sprinkle over the oregano, season with salt and pepper and toss together – bake for 30-40 minutes, stirring gently with a spoon halfway through the cook time
  3. Once the potatoes are cooked through, remove from the oven and squeeze over the lemon juice
  4. Serve the vegetables over a bed of hummus, sprinkle over the feta and dill and finish with an extra drizzle of olive oil (optional)

Let me know if you try this sheet pan dinner!

See the video here:

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