Roasted Vegetable Tray Bake with Tzatziki
I am lucky to have two children that love vegetables, even if one of them does prefer many of them raw), so these big plates of roasted potatoes with vegetables always go down a treat (with some adjustments for the raw vegetable lover…) The roasting takes a bit of time, but the prep is minimal.
Ingredients
(Serves 4)
For the vegetables:
- 100g baby potatoes
- 1 large head of broccoli
- 2 tins of chickpeas
- 2 red peppers
- 1/2 punnet of cherry tomatoes
- 1 tsp onion powder
- 1.5 tsp dried oregano
- 1.5 tsp dried thyme
- 1.5 tsp ground cumin
- 2 tsp maple sirup
- 3 tsp harissa paste
- 4 Tbsp olive oil
- salt & pepper
For the tsatziki:
- half a cucumber
- 2 cloves garlic
- salt
- 300g Greek yoghurt
Directions
Pre-heat your oven to 200 C (or 180 C for a fan oven).
Cut the baby potatoes in to bite sized pieces, skin on, and toss them together in a large enough bowl with the onion powder, oregano, thyme, a pinch of salt, and 2 Tbsp of the olive oil until the potatoes are well coated.
Spread the potatoes out on a large baking tray and roast in the pre-heated oven for 10 minutes.
While the potatoes are baking, prep the other veg. Cut off the broccoli florets and chop in to small bite-sized pieces (keep the broccoli stem for vegetable scraps soup!); core the pepper and cut in to bite-sized pieces; drain and rinse the chickpeas.
Note: My eldest child does not like cooked pepper and prefers them raw, so I actually just add in 3/4 of the peppers and keep one portion aside for him.
Mix together the cumin, maple sirup, harissa, the rest of the olive oil, a pinch of salt and a cracking of black pepper. Toss together with the broccoli, peppers and chickpeas in the same bowl as before (gotta keep the washing up to a minimum!) until well coated.
Once the potatoes have been baking, add the other veg to the tray, spread out, and roast everything for another 20 mins.
While the veg are roasting, make the tzatziki. This is a simplified super quick version – grate the cucumber, mince or grate the garlic, and mix together with the Greek yoghurt and a generous pinch of salt.
Cut the cherry tomatoes in half, to serve with the tray bake. My kids prefer them uncooked, but you could also add the tomatoes in to the tray for the last 5 minutes if you want them a bit cooked/ warmed through.
Serve the roasted vegetables in bowls topped with tzatziki, and the tomatoes if you have not added them in to the tray before. This is a quite filling meal, but you could also serve crusty bread alongside it if you are very hungry.
