Roasted Vegetable Tray Bake 

Ingredients (serves 4) 

• 2 medium courgettes, sliced into half-moons 

• 2 red peppers, deseeded and cut into chunks 

• 1 medium aubergine, cut into 2cm cubes 

• 2 medium carrots, peeled and sliced diagonally 

• 200g cherry tomatoes, left whole 

• 3 tablespoons olive oil 

• 1 teaspoon dried rosemary 

• 1 teaspoon dried thyme 

• Salt and black pepper to taste 

• Fresh basil to serve (optional) 

Method 

1. Preheat oven to 200°C (180°C fan / Gas 6). 

2. Place all vegetables in a large roasting tin. Drizzle with olive oil and toss well to coat. 

3. Sprinkle over the rosemary, thyme, salt and pepper. Toss again. 

4. Spread into a single layer — don’t crowd the tin or vegetables will steam rather than roast. 

5. Roast for 35–40 minutes, turning once halfway through, until golden and slightly caramelised. 

6. Scatter fresh basil over before serving if desired. 

7. Allow to cool before storing in an airtight container in the fridge. Keeps for 4–5 days.