Early Summer Traybake Dinner

Published by

Jasmine

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We’re getting towards the time where most people probably won’t want to be running their oven that often, so I thought I’d share one of my favourite traybake dinners; this time featuring summer vegetables. This kind of meal is perfect for low-effort weeknights when you still want something fresh and healthy.

INGREDIENTS

Vegetables:

Cherry tomatoes

Red onion

Courgette

Yellow pepper

Waxy potatoes

Butter beans (pre-cooked – canned or jarred)

Dried oregano

Toppings:

Pine nuts

Feta cheese

Lemon juice

Rocket

Sauce:

I used my Green Bean & Tahini Sauce (as part of my regular meal prep rotation) but you can use store-bought hummus with the option to blend it with fresh herbs to achieve something similar

TIPS & NOTES

This is a deliberately-easy recipe; the tomatoes basically make a saucy dressing for us and there are a few ‘straight from the fridge’ ingredients doing a lot of heavy lifting here! The main thing to bear in mind is that you need to be mindful of how you cut the veggies up; the potatoes will take the longest, so make them smallest and ensure the red onion is cut into chunks and not thin slices.

Early Summer Tray Bake Dinner

  • Servings: 3
  • Difficulty: Easy
  • Print

An easy, hands-off weeknight meal with Mediterranean flavours

No special equipment or advance prep needed


Ingredients

  • A small red onion (cut into chunks)
  • 1 yellow pepper (cut into chunks)
  • 2 medium waxy potatoes (c. 400g) (cut into small-ish chunks)
  • 15g of cherry tomatoes
  • 1 medium courgette (cut into chunks)
  • 230g (drained weight) of butter beans (drained and rinsed)
  • 1 tsp of dried oregano
  • A handful (c. 10g) of rocket
  • 10g of pine nuts
  • 40g of feta cheese
  • A drizzle or two of extra-virgin olive oil
  • 200g of herby hummus or Green Bean & Tahini Sauce – see Ingredients section
  • Salt and pepper to taste


Directions

  1. Preheat the oven to 180C
  2. Add the red onion, yellow pepper, cherry tomatoes, courgette and butter beans to an oven dish with some olive oil, salt and pepper and the oregano sprinkled over – toss together and oven bake for c. 30 minutes (until the potatoes are cooked through)
  3. Stir the vegetables halfway through and add the pine nuts to a small ovenproof dish, put them in the oven also
  4. When the vegetables are done, squeeze over the lemon juice
  5. Serve the vegetables over a bed of the sauce / hummus topped with rocket, the pine nuts, feta and an option drizzle of extra-virgin olive oil

Let me know if you try this easy weeknight dinner!

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