Appetizers & Snacksdeliciouslyella
Salsa Verde Traybake
This traybake is ideal for a quick spring/summer dinner: it’s full of flavour; has lots of veggies; and is drizzled in a delicious tangy salsa verde — plus there’s minimal washing up.
👥 4 Servings⏱️ Prep & Cook: 40 min🔥 Cook: 40 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●blender
📝 Preparation Steps
1
Preheat oven to 200°C fan / 425°F. Put the onions, mushrooms, courgettes, cherry tomatoes, chickpeas into a large roasting tin (30 x 25cm / 12 x 10”). Drizzle over 2 tablespoons of oil, season and toss so that everything is coated. Roast for ⏱️ 20 minutes until the vegetables have softened.
courgettes2cherry tomatoes14 oz
2
Remove from the oven and toss the vegetables so that they cook evenly. In a bowl, mix the bread pieces with 1 tablespoon of olive oil and the balsamic vinegar; then scatter on top of the vegetables. Return to the oven and bake for a further ⏱️ 10 minutes, until the vegetables are golden and tender and the bread is crisp.
olive oil3 tablespoonsbalsamic vinegar1.5 tablespoons
3
Meanwhile, make the salsa verde by putting all of the ingredients into a mini chopper or blender and blitz to form a green sauce.
4
Serve the traybake with the sauce drizzled over the top and a sprinkle of coriander and basil.
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