Recipe: Roasted Veggie Tray Bake

There is something quietly grounding about chopping vegetables, spreading them across a tray, and letting the oven do the rest. A roasted veggie tray bake is one of those dependable dinners that asks very little yet gives so much in return. It fills the kitchen with warmth, brings colour to the table, and makes busy evenings feel a little more steady. For families navigating homework, bath time, and the end of a long day, this kind of meal offers simplicity without sacrificing nourishment.

It is endlessly adaptable, forgiving of whatever is in the fridge, and perfect for serving on its own, alongside grains, or tucked into wraps the next day. Soft enough for little ones, flavourful enough for adults, and easy to prepare in advance, this tray bake becomes less of a recipe and more of a rhythm. Simple, colourful, and nourishing, this tray bake is proof that everyday food can still feel comforting and intentional.

Ingredients
2 sweet potatoes, chopped into cubes
2 carrots, sliced
1 zucchini, thickly sliced
1 red capsicum, sliced
1 red onion, cut into wedges
1 cup broccoli florets
2 tablespoons olive oil
1 teaspoon dried oregano or Italian herbs
½ teaspoon smoked paprika
Sea salt to taste
Freshly ground black pepper

Optional additions
1 can chickpeas, drained and rinsed
A handful of cherry tomatoes
Fresh herbs such as parsley or basil
A squeeze of lemon juice before serving

Method

- Preheat the oven to 200°C and line a large baking tray with baking paper.

- Place all chopped vegetables into a large bowl. Drizzle with olive oil, sprinkle over herbs, paprika, salt, and pepper, then toss gently until everything is evenly coated.

- Spread the vegetables out in a single layer on the tray, ensuring they are not overcrowded. This helps them roast rather than steam.

- Bake for 30 to 40 minutes, turning halfway through, until the vegetables are golden, tender, and slightly caramelised at the edges.

- If using chickpeas or cherry tomatoes, add them for the final 15 minutes of cooking.

- Remove from the oven and finish with fresh herbs or a squeeze of lemon if desired.


To serve
Serve warm as it is, spooned over quinoa or rice, folded into wraps with hummus, or alongside a simple green salad. Leftovers store beautifully in the fridge and can be reheated for lunches or quick dinners throughout the week.