Vegetable Tray Bake

Name: Vegetable Tray Bake
Total time: 1 h
Yield: 4 as a side
Ingredients: 3 teaspoon olive oil; 800 g pumpkin - I used butternut; 2 small red/spanish onions; 4 rashers streaky bacon; 400 g mixed cherry/mini tomatoes; ½ cup basil leaves; 2 teaspoon wholegrain mustard; Juice of 1 lemon; 2 teaspoon garlic infused olive oil; 1 teaspoon red wine vinegar; salt & pepper

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Total Time
1 hr
Servings
4 as a side
Calories
198 kcal
Course
Side Dish
Cuisine
Australian

Vegetable Tray Bake

Zara Shaw

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My vegetable tray bake features roasted pumpkin and red onion with cherry tomatoes and bacon then served with fresh basil and a mustard dressing.

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Ingredients

Servings

3 teaspoon olive oil divided
800 g pumpkin - I used butternut peeled, seeded & chopped into 2 cm / ¾ inch cubes
2 small red/spanish onions
4 rashers streaky bacon
400 g mixed cherry/mini tomatoes
½ cup basil leaves firmly packed - with some reserved for serving
2 teaspoon wholegrain mustard
Juice of 1 lemon
2 teaspoon garlic infused olive oil
1 teaspoon red wine vinegar
salt & pepper

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Instructions

You will need 2 rimmed baking trays/sheets for this recipe, unless you have a really big oven with a tray to match!
Pre heat oven to 190c/ 375f.
Place chopped pumpkin on the first baking tray in a bit of a pile, drizzle over 2 teaspoon of olive oil then mix with your hands to coat pumpkin well with oil then spread out pumpkin on baking sheet as well spaced as you can, sprinkle over salt & pepper to taste and roast for 15 mins.
Meanwhile, peel & cut each spanish onion into 12 wedges, roughly chop the bacon, and halve any large cherry/mini tomatoes but leave the others whole.
Take the second baking tray, place the onion, bacon & tomatoes in a pile on the tray, drizzle over 1 teaspoon of olive oil then mix with your hands to coat then evenly spread out vegetables on baking sheet.
After 15 mins, rotate baking tray of pumpkin in the oven if it needs it, then add second baking tray of vegetables and bake everything for a further 25 mins.
While the vegetables are roasting, make the dressing by combining mustard, lemon juice, garlic infused olive oil, red wine vinegar and salt and pepper to taste.
When cooking time is up, combine pumpkin with other vegetables, adding basil leaves & dressing, mixing lightly to combine if needed then serve topped with extra basil.

Notes

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
If you don't have garlic infused olive oil, you can just substitute the plain olive oil I have used for the rest of the recipe.
Mixed cherry/mini tomatoes are also optional - any cherry/mini tomatoes will do the job just fine.
The reason I put the pumpkin on a separate baking tray to the rest of the veg is space. I like to leave some space around the pumpkin as it roasts, that way it cooks up better on all sides and doesn't get soggy.

Nutrition Information

Show Details

Serving 0g Calories 198kcal (10%) Carbohydrates 0g (0%) Protein 0g (0%) Fat 0g (0%) Saturated Fat 0g (0%) Polyunsaturated Fat 0g Monounsaturated Fat 0g Trans Fat 0g Cholesterol 0mg (0%) Sodium 0mg (0%) Potassium 0mg (0%) Fiber 0g (0%) Sugar 0g (0%) Vitamin A 0IU (0%) Vitamin C 0mg (0%) Calcium 0mg (0%) Iron 0mg (0%)

Nutrition Facts

Serving: 4as a side

Amount Per Serving

Calories 198 kcal

% Daily Value*

Serving	0g
Calories	198kcal	10%
Carbohydrates	0g	0%
Protein	0g	0%
Fat	0g	0%
Saturated Fat	0g	0%
Polyunsaturated Fat	0g	0%
Monounsaturated Fat	0g	0%
Trans Fat	0g	0%
Cholesterol	0mg	0%
Sodium	0mg	0%
Potassium	0mg	0%
Fiber	0g	0%
Sugar	0g	0%
Vitamin A	0IU	0%
Vitamin C	0mg	0%
Calcium	0mg	0%
Iron	0mg	0%