Looking for a fuss-free, flavour-packed way to enjoy your veggies? This Mixed Vegetable Tray Bake is exactly what you need. Perfect for lunch, dinner, or meal prep, it’s colourful, nourishing, and tastes amazing with minimal effort. Bonus: it keeps well in the fridge, making weekday meals a breeze.
Why you’ll love this recipe
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Easy to make it your own - simply swap veggies or spices depending on your mood.
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It's packed with vitamins, fibre, and colour.
Try it, love it, and don’t forget to share with friends—they’ll beg for your secret!
Ingredients
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1 Red Onion – diced
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1 Aubergine – cubed
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1 Courgette – sliced
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1/2 Carrot – sliced
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1/4 Cauliflower – into florets
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1/4 Broccoli – into florets
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12 Cherry Tomatoes
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1/2 Red Pepper – cubed
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1 Tbsp Olive Oil
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1 Tbsp Soy Sauce
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Cracked black pepper
Pro Tip: Feel free to swap in your favourite seasonal vegetables or whatever you have in the fridge. That’s the beauty of this recipe!
Method
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Preheat & prep: Heat your oven to 200°C (180°C fan/gas 6).
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Toss the veggies: In a large baking tray, combine aubergine, courgette, cauliflower, carrot, broccoli, and onion. Drizzle with olive oil and soy sauce, season with cracked black pepper, and mix everything with your hands so it’s evenly coated. Spread into a single layer.
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First roast: Roast for 30 minutes until the veggies are lightly browned.
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Add more veggies: Stir in cherry tomatoes and red pepper. Turn the oven up to 220°C (200°C fan/gas 7) and roast for another 20 minutes, stirring occasionally, until everything is golden and caramelised.
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Cool & serve: Remove from the oven and let cool slightly. Serve on rice, potato salad, or fresh lettuce—or go crazy and serve all three!
Pro Tip: Store leftovers in an airtight container in the fridge for up to 5 days. Perfect for meal prep or a healthy grab-and-go lunch.
More about Julie
Combining over 25 years of experience in the pharmaceutical profession with an interest in nutritional science, Julie was inspired to study naturopathic nutritional therapy, igniting her fascination with the world of nutrigenomics – how food and lifestyle choices can influence our genes. After discovering how to use food as medicine for herself, going from obesity and a host of chronic diseases in her 30s to being medication-free and fitter than ever in her 50s, Julie decided to trade dispensing pharmaceuticals for prescribing food to her patients. Now Julie creates nutritional plans and helps her clients reconnect with themselves through food.