As the year heats up, what better way to celebrate than with a delicious, flavourful tray bake packed with healthy veggies? Tray bakes can create a super-simple and nourishing meal without too much time or effort, and what’s more, you won’t be left with a big pile of washing-up at the end!
This humble tray bake is beautifully simple. All you need to do is to toss everything together, pop it on to your ovenable trays and let it cook. All you need is a good-quality oven tray that can handle the heat, such as those from southerncrosspackaging.com/ovenable-trays, a little oil and your key ingredients.
In this recipe we’ve included chickpeas and tofu for some tasty plant-based protein, but if you’re not a vegan or veggie you could switch it up with chicken or salmon. The recipe is finished with creamy roasted garlic yoghurt sauce, which brings everything together in a burst of spring-inspired flavour. You’ll simply roast a whole garlic bulb alongside your veg and then mash it up into a sauce with Greek or coconut yoghurt, lemon juice, mustard and a drizzle of sweet maple syrup. The result will become a firm family favourite.
Ingredients:
500g green asparagus 250g chestnut mushrooms 200g sugar snap peas 200g cherry tomatoes 400g tinned chickpeas 200g firm tofu 1 garlic bulb Olive oil, salt and pepper 200g rocket to toss in at the end
For the sauce:
200g Greek or coconut yogurt 2 tsp mustard Juice of half a lemon 1 tsp maple syrup Salt and pepper Roasted garlic from the tray
How to:
Preheat the oven to 180°C or 350°F fan. Chop and toss all veg, chickpeas and tofu with olive oil, salt and pepper on your tray. Slice the top off a garlic bulb, wrap in foil, and add it to the tray. Roast for 30 mins, flipping halfway. Whisk sauce ingredients together. When garlic is soft, squeeze it into the sauce and mash. Once done, toss with fresh rocket and drizzle with the garlic sauce.
