Salsa Verde Traybake
Serves
4
Prep Time
15 minutes
Cook Time
30 minutes
Ingredients
For the traybake:
2 red onions, cut into wedges
7 oz (200 g) mushrooms
2 zucchinis, sliced
14 oz (400 g) can cherry tomatoes
14 oz (400 g) can chickpeas, drained & rinsed
3 tbsp olive oil
salt & black pepper
5.3 oz (150 g) sourdough bread, torn into bite-sized pieces
1 ½ tbsp balsamic vinegar
2 red onions, cut into wedges
7 oz (200 g) mushrooms
2 zucchinis, sliced
14 oz (400 g) can cherry tomatoes
14 oz (400 g) can chickpeas, drained & rinsed
3 tbsp olive oil
salt & black pepper
5.3 oz (150 g) sourdough bread, torn into bite-sized pieces
1 ½ tbsp balsamic vinegar
For the salsa verde:
2 oz (60 g) cilantro, roughly chopped + extra to garnish
1 oz (30 g) basil, roughly chopped + extra to garnish
2 tbsp capers
2 cloves garlic, grated
1 lime, juiced
4 tbsp olive oil
1 ½ tbsp maple syrup
2 oz (60 g) cilantro, roughly chopped + extra to garnish
1 oz (30 g) basil, roughly chopped + extra to garnish
2 tbsp capers
2 cloves garlic, grated
1 lime, juiced
4 tbsp olive oil
1 ½ tbsp maple syrup
Nutrition
(Per Serving)
Calories
407
Fats
15 g
Protein
15 g
Carbs
59 g
Instructions
- Preheat the oven to 425°F (220°C).
- Place the red onions, mushrooms, zucchinis, cherry tomatoes, and chickpeas into a large roasting dish (about 12 x 10 in or 30 x 25 cm). Drizzle 2 tablespoons of olive oil over the vegetables, season with salt and black pepper, and toss to ensure everything is well coated.
- Place the dish into the hot oven and roast for 20 minutes until the vegetables have softened.
- Remove the roasting dish from the oven and toss the vegetables to ensure even cooking.
- In a bowl, mix the torn pieces of sourdough bread with the remaining tablespoon of olive oil and balsamic vinegar. Scatter this bread mixture on top of the vegetables. Return the dish to the oven to bake for an additional 10 minutes or until the vegetables turn golden and tender and the bread becomes crisp.
- While the traybake is in the oven, prepare the salsa verde. Place all the salsa verde ingredients into a mini chopper or blender and blend until it forms a green sauce.
- Serve the roasted veggie traybake with the salsa verde drizzled over the top. Add a sprinkle of cilantro and basil for extra freshness.