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Veggie tray bake

Serves: 4
Prep: 5
Cook: 30

    Tossing canned veggies and beans lightly in oil and seasoning and baking them in a hot oven gives them a whole new depth. They become packed with flavour & turn the pickiest eaters into veggie lovers. These rustic vegetables work beautifully with rice, quinoa or sprinkled over avocado on sourdough.


    Did you know ... canned foods are cheap, delicious pantry staples that can help you meet your daily nutrition goals and veggie intake? In fact, our expert dietitians say that canned foods can be just as good for you - and in some cases even better for you - than their fresh counterparts. 

    Like this recipe? Then you'll love our collection of simple, healthy and budget-friendly family meals using canned foods, frozen veggies and pantry staples!

    Ingredients

    • 420g can chickpeas, rinsed and drained
    • 410g can whole baby carrots, rinsed and drained
    • 410g can whole potatoes, rinsed and drained
    • 1 red onion, cut into thin wedges
    • 2 tablespoons olive oil
    • 1 tablespoon Moroccan seasoning 

    Method

    1. Combine all ingredients, except rice, in a bowl and transfer into a deep baking tray.
    2. Bake in a hot oven, 200°C, for 30 minutes, stirring at half-way.

    Tips

    • Serving suggestions: serve with brown rice or quinoa or serve on toasted wholemeal bread spread with avocado.
    • Curry powder can be used to add a spicier flavour to this recipe.

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