Roasted Vegetable and Zhoug Traybake
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Roasted Vegetable and Zhoug Traybake

with Cheese, Yoghurt and Flaked Almonds

Prepped in 10

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


serving amount

700 grams


1 unit(s)

Red Onion

1 sachet(s)

Roasted Spice and Herb Blend

80 grams

Tenderstem Broccoli

125 grams

Baby Plum Tomatoes

50 grams

Greek Style Salad Cheese

(Contains Milk)

45 grams

Zhoug Style Paste

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

15 grams

Toasted Flaked Almonds

(Contains Nuts May contain Sesame, Nuts, Peanut)

Not included in your delivery

1 tbsp



Nutritional information

Energy (kJ)2619 kJ
Energy (kcal)626 kcal
Fat23.5 g
of which saturates7.3 g
Carbohydrate89.9 g
of which sugars20.6 g
Protein17.4 g
Salt1.23 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray



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

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

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


Pop the potatoes 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.


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. 


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



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

Crumble in the Greek style salad cheese, drizzle over the zhoug and honey (see pantry for amount), then toss to coat.


Share the veggie traybake between your serving bowls. 

Drizzle over the yoghurt. 

Scatter with the flaked almonds to finish.


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