Roast Vegetables and Chickpeas Tray bake

Tray bakes are ideal for meal preparation and also perfect fuss free meals. This recipe is easily adopted depending what you have available. You can only bake veggies and pair up with any grains like couscous, quiona or pearl barley.

For seasoning I used itialian herbs , like rosemary, thyme as they give nice flavour.

some vegetables take more time, like sweet potatoes and onions around 30-35 minutes, so put them first in the tray, while zucchini, brussels sprouts and broccoli takes 20-25 minutes.

Cut all vegetables into same sized wedges and always spread evenly and try not to overcrowd.

Use high heat for more crisp, the ideal temperature is 300 to 350 degree and do not forget to preheat the oven first.

ingredients

  • 2 sweet potatoes
  • 1 courgetts
  • 1/2 aubergine
  • 1 red onion
  • 2 bell peppers
  • 2 tin of chickpeas
  • 6-8 cherry tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons mixed Italian herbs
  • Pinch of salt and peppers

Instructions

Pour 3 tbsp of the oil into a roasting tin, scatter and roll the vegetables (except cherry tomatoes and courgettes) and chickpeas in the oil and season with herbs, salt and pepper. Roast for about 20 -25 minutes at 250 C and then then add courgettes and cherry tomatoes. Now roast for another 15-20 minutes untill vegies are cooked through and browned.

Serve with any dip, I made gree chutney or sauce with fresh coriander, mint, garlic, spring onions, green chillies, 1/2 avocado, 1/2 fresh tomato pinch of salt, 1/2 teaspoon zeera and few drops of water. Blend all until get smooth consitancy. Avocado in this sauce gives a valvety texture .

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