Middle Eastern Roasted Vegetable Traybake
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Middle Eastern Roasted Vegetable Traybake

Middle Eastern Roasted Vegetable Traybake

with Zhoug, Cheese and Yoghurt

Our Middle Eastern Roasted Vegetable Traybake is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

Tags:
Veggie
Calorie Smart
New
Climate Conscious
Allergens:
Milk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time10 minutes
DifficultyEasy

Ingredients

serving amount

700 grams

Potatoes

2 unit(s)

Carrot

1 unit(s)

Red Onion

80 grams

Tenderstem Broccoli

1 sachet(s)

Roasted Spice and Herb Blend

125 grams

Baby Plum Tomatoes

45 grams

Zhoug Style Paste

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

50 grams

Greek Style Salad Cheese

(Contains Milk)

Not included in your delivery

1 tbsp

Honey

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Nutritional information

Energy (kJ)2574 kJ
Energy (kcal)615 kcal
Fat20.1 g
of which saturates7.1 g
Carbohydrate96 g
of which sugars26.3 g
Protein16.5 g
Salt1.34 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray

Instructions

Start the Prep
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes into 2cm chunks (no need to peel).

Trim the carrots, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.

Halve and peel the red onion, then cut each half into 3 wedges.

Halve any thick broccoli stems lengthways.

Get Roasting
2

Pop the potatoes, carrots and onions onto a large baking tray. Drizzle with oil, sprinkle over the roasted spice and herb blend, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.

Finish the Prep
3

Meanwhile, pop the broccoli and tomatoes onto another baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

Brocc On
4

When the potatoes have 10 mins remaining, roast the broccoli and tomatoes on the middle shelf of your oven until tender, 10-12 mins.

Toss Together
5

When everything's ready, transfer all the roasted veg to your largest tray.

Drizzle over the zhoug and honey (see pantry for amount), then toss to coat.

Serve Up
6

Share the veggie traybake between your serving bowls. 

Drizzle over the yoghurt. Crumble over the Greek style salad cheese to finish.

Enjoy!