Veggie Tray Bake

September 22, 2023

By Joseph Joseph Indonesia

This fridge clean-out recipe transforms leftover veggies into a delicious tray bake.

There are many reasons to try your hand at @shisodelicious‘ veggie tray bake. Not only is it incredibly moreish to taste, it’s healthy, good for your pocket and minimises food waste. So, open the fridge, pick out those sad-looking vegetables and turn them into a dish full of flavour and goodness.



Step 1

Peel any relevant veggies and chop into bite-sized pieces. Chop harder veggies like carrots into smaller pieces and softer ones like cabbage into larger pieces so they cook at a similar speed.⁠


Step 2

Add the chopped veg to an oven tray in one layer.


Step 3

Open the chickpea can, drain off the liquid and add the chickpeas to the veggie tray.⁠


Step 4

Squeeze the garlic cloves and add to the tray.⁠


Step 5

Season with salt, pepper and chilli powder.⁠


Step 6

Drizzle a generous amount of olive oil and combine everything to thoroughly coat in oil and seasoning.


Step 7

Lay the rosemary on top of the veg.⁠ Then add a splash of water to the tray (1/2 cup) before putting into the oven – this will help the veggies cook more evenly.⁠


Step 8

Roast until tender and slightly charred. Approx 45 minutes to 1 hour.⁠


Step 9

Pour over the dressing while still hot, add green leaves and tuck in.




1 Hour 20 Minutes




Enough veggies to cover an oven tray when cut up. Try squash, potatoes, firm cabbages, leeks and any veg that’s looking a little sad.⁠

1 can chickpeas⁠

2-3 cloves of garlic⁠

Salt and pepper to taste⁠

1 tsp tōgarashi or any other chilli powder⁠

Olive oil to roast⁠

A few sprigs of fresh rosemary

For the dressing:

3 tbsp extra-virgin olive oil⁠

1 tbsp soy sauce⁠

1 tbsp balsamic vinegar⁠

1/2 tbsp syrup (maple, agave, date)⁠

1/2 garlic clove, pressed

A pinch of cayenne

Sea salt to taste⁠

Fresh herbs, finely chopped (optional)⁠