Go Back
roasted vegetables on a tray, ready to be served

Vegan Roasted Vegetable Traybake

Spoonie Chef Daan
This roasted vegetable traybake is a quick, one-pan vegan dinner. Gluten-free, flexible, and ideal for low-energy cooking days.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes

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
 

  1. Peel and quarter onions.
  2. 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.
  3. Rinse and halve cherry tomatoes.
  4. Place all veggies in an oven dish or on a tray.
  5. Add cooking oil and seasonings. (I like oregano and thyme.)
  6. Add garlic. Stir.
  7. Place in oven at 180C/350F (-ish) and roast for 20 minutes.
  8. Take the dish out of the oven, stir, place back in the oven and give it another 20 minutes.
  9. That’s all. Easy, peasy.
QR Code linking back to recipe