Tray Bake Vegies with Butternut Squash Mash

I love to cook loads of vegetables together to mix the flavours. The most efficeint and tasty dishes for me are in a tray bake. The secret is to choose vegetables that will cook evenly for the same length of time, beautifully seasoned, quick and easy - bish, bash, bosh into the oven. While the vegies are cooking you make the mash and hey presto. Its a wholesome one pot meal.


For the tray bake

1 x med aubergine

1 x med cougette

1 x med onion

6 x shitake mushrooms

3 x tomatoes

3 x cloves garlic

1 x can black beans

3cm block feta cheese

dired thyme

dried oregano

1 tbsp mirin

few glugs of olive oil

sea salt

fresh milled black pepper

Mash topping

1 x small butternut squash or 1/2 large one

1 x baking size potaoto


salt & pepper

How I make it

Cut the aubergine and cougettes into 1cm rounds. Cut the onion in half and then slice lengthways. Slice the shitake mushrooms. Slice the tomatoes in rounds. Peel and slice the garlic thinly. Lay all these ingredients into a large baking tray, arranged with loving care. Shake over the dried herbs liberally, season with salt and pepper and then evenly drizzle olive oil over to coat the vegetables, add the mirin seasoning. Whack it in the oven at 180 degrees for 30 minutes.

Meanwhile cut peel and chop the butternut squash and potato and pop into a pan cover with water, bring to the boil. Cover with a lid and simmer till cooked. Remove from heat mash up with a few knobs of butter and and season to taste with salt and pepper.

Remove the tray bake from the oven, turn over the vegetables to brown other sides and scatter over the black beans, crumble the feta cheese over the vegies. Return to the oven for five minutes.

Take the tray bake out of the oven transfer to a cermaic cottage pie syle dish. Spoon over the mash topping, fork over to finish off and place under the grill for 5-6 minutes til golden brown. Ready to serve.

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