Easy Roasted Vegetable Traybake (Low-Effort, One-Pan Dinner)
Vegan | GF | Soy-free | Nut-free | No rice
This roasted vegetable traybake is one of my favourite low effort meals. It’s easy, versatile, budget-friendly, and incredibly tasty.
Quite honestly, they’re so easy, I don’t even have a proper recipe for them. It’s basically just a dump and bake vegetable recipe.
I’m the kind of person who tends to buy more vegetable than I can eat. I just love my veggies, and when I’m shopping for groceries I always seem to overestimate how much I really need.
But then I get home, and need to figure out what to do with all those gorgeous veggies before they go off.
This gluten-free vegetable traybake is one of the easiest ways to use up a lot of veggies with minimal prep.
Why You’ll Love This Vegetable Traybake
- Low effort: minimal prep, dump and bake
- Comes together in roughly 50 minutes, start to finish
- Mostly hands-off cooking
- Endlessly versatile
- Can use whatever’s already in your fridge
- Helps prevent food waste
Spoonie Tips for Oven Roasted Vegetables
While this recipe uses whole, fresh ingredients, you don’t have to. Feel free to substitute pre-washed, pre-cut or frozen veggies. Just make sure they’re not cut too finely. Chunks the size of a cherry tomato work best, but a little smaller won’t hurt.
Mixed Roasted Vegetables Ingredients
Use whichever veggies you like (with the exception of leafy greens). I’ve made this dish with mushrooms, cauliflower, bell peppers, sweet potatoes, pumpkin, butternut squash… Heck, you could even use Brussels sprouts if you happen to like the horrid things.
To turn this easy oven dish into a more balanced meal, I like to add in a cup of chickpeas or other beans. With the potatoes adding starch, the veggies adding vitamins and fibre, and the beans adding protein, this one-pan roasted traybake turns into a healthy vegan dinner.
How To Make This Roasted Vegetable Traybake
Vegan Roasted Vegetable Traybake
Ingredients
- Potatoes
- Onions
- Garlic fresh, from a jar, or garlic powder
- 1 Courgette Zucchini, for my US readers
- Carrots
- Cherry tomatoes
- 3 tbsp Cooking oil
- Salt, pepper and other seasonings to taste
Instructions
- Peel and quarter onions.
- Wash or peel potatoes, courgette and carrots, and cut them into chunks roughly the size of a cherry tomato. A bit bigger won’t hurt.
- Rinse and halve cherry tomatoes.
- Place all veggies in an oven dish or on a tray.
- Add cooking oil and seasonings. (I like oregano and thyme.)
- Add garlic. Stir.
- Place in oven at 180C/350F (-ish) and roast for 20 minutes.
- Take the dish out of the oven, stir, place back in the oven and give it another 20 minutes.
- That’s all. Easy, peasy.
How to Serve Your Vegetable Traybake
Not sure what to serve with roasted vegetables? Here are some options.
- Serve alongside a soft, creamy slow cooker polenta
- Serve with a dollop of avocado mayonnaise and a good glass of wine.
How to Store Your Oven Roasted Vegetables
Store your oven roasted vegetables in an airtight container in the fridge for up to four days or in the freezer for up to three months.
For the best texture, reheat in the oven rather than the microwave. While the microwave get the job done, it will make your veggies softer.
Allergy Information
Free from: Dairy, Gluten, Eggs, Nuts, Soy, Sesame
Disclaimer
I’m not a dietitian; this recipe and any nutritional or allergy-related notes are based on personal experience and should not replace professional advice.
If you like this recipe, you might also enjoy this easy vegan potato salad using fridge leftovers, or the Spoonie meal hack that works (almost) every time.
Frequently Asked Questions
No. Most vegetables, like potatoes and carrots, can be roasted with the skins on. Just give them a good scrub. Skipping peeling saves time and effort—and also adds just a little extra fibre.
Yes. You can chop the vegetables in advance and store them in the fridge for a day or two before roasting. Cooked leftovers also keep well and can be reheated in the oven or a pan, though they’ll be softer the second time around.
Most firm vegetables roast well. Good options include cauliflower, broccoli, bell peppers, Belgian endives, mushrooms, sweet potatoes, pumpkin, and butternut squash. Try to cut everything to a similar size so it cooks evenly.
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