Vegetable tray bake with roasted garlic dressing
Discover a delightful and easy-to-make Vegetable Tray Bake with Roasted Garlic Dressing. Packed with zucchini, pumpkin, red pepper, onion, cherry tomatoes, and fresh basil, this wholesome recipe is drizzled with a tangy garlic dressing for a burst of flavor. Perfect for a healthy family meal or versatile side dish!
- 02 Mar 2025
- Cook time 40 min
- Prep time 15 min
- 4 Servings
- 9 Ingredients
Welcome to this simple yet delicious recipe for a Vegetable Tray Bake with Roasted Garlic Dressing. This dish is perfect for a healthy weeknight dinner or a delightful side dish for any occasion. Packed with a variety of colorful vegetables and a flavorful roasted garlic dressing, it's sure to be a hit with everyone.
Ingredients:
Instructions:
Preheat your oven to 200°C (400°F).
- Zucchini: Wash and slice the zucchinis into half-moons or rounds, about 1 cm thick.
- Pumpkin: Peel and cut the pumpkin into bite-sized cubes.
- Red Pepper: Remove the seeds and cut the red pepper into strips or bite-sized pieces.
- Onion: Peel and slice the onion into wedges.
3. Assemble Tray Bake:
- In a large baking tray, combine the zucchini, pumpkin, red pepper, and onion.
- Drizzle 1.5 tablespoons of olive oil over the vegetables, seasoning with salt and pepper to taste.
- Toss the vegetables to ensure they are evenly coated with olive oil.
- Place the tray in the preheated oven and roast for 25-30 minutes, or until the vegetables are tender and lightly browned.
- Halfway through roasting, add the cherry tomatoes to the tray and toss everything again.
- While the vegetables are roasting, peel and finely chop the garlic cloves.
- In a small bowl, combine the chopped garlic with 0.5 tablespoons of olive oil and 1 tablespoon of vinegar.
- Whisk the mixture until well combined.
6. Combine and Garnish:
- Once the vegetables are done roasting, remove the tray from the oven.
- Drizzle the roasted garlic dressing over the hot vegetables and gently toss to combine.
- Scatter the fresh basil leaves over the top as a garnish.
- Serve the vegetable tray bake warm as a main dish or a hearty side.
Tips:
- Cut the vegetables into similar-sized pieces to ensure even roasting.
- Feel free to add other seasonal vegetables like carrots, potatoes, or Brussels sprouts.
- For an extra kick, sprinkle some red pepper flakes over the vegetables before roasting.
- For a more robust flavor, marinate the vegetables in the olive oil and vinegar mixture for 15-20 minutes before baking.
- Make sure to toss the vegetables halfway through the roasting time to ensure even cooking.
And there you have it! A delicious Vegetable Tray Bake with Roasted Garlic Dressing that's both healthy and satisfying. The combination of roasted vegetables and the zesty garlic dressing makes for a deliciously flavorful meal. Enjoy this easy-to-make recipe with your family and friends!
| Nutrition Facts | |
|---|---|
| Serving Size | 330 grams |
| Energy | |
| Calories 80kcal | 4% |
| Protein | |
| Protein 3.36g | 2% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 3.49g | 9% |
| Sugar 10g | 10% |
| Fat | |
| Fat 7g | 9% |
| Saturated 1.12g | 4% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 460ug | 51% |
| Choline 24mg | 5% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.24mg | 18% |
| Vitamin B3 1.65mg | 10% |
| Vitamin B6 0.40mg | 23% |
| Vitamin B9 63ug | 16% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 66mg | 72% |
| Vitamin E 1.77mg | 12% |
| Vitamin K 16ug | 13% |
| Minerals | |
| Calcium, Ca 55mg | 4% |
| Copper, Cu 0.23mg | 26% |
| Iron, Fe 1.53mg | 14% |
| Magnesium, Mg 44mg | 10% |
| Phosphorus, P 120mg | 9% |
| Potassium, K 850mg | 25% |
| Selenium, Se 0.64ug | 1% |
| Sodium, Na 14mg | 1% |
| Zinc, Zn 0.88mg | 8% |
| Water | |
| Water 300g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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