Leek & Potato Veggie Traybake

Introduction:

A simple family meal, this leek & potato veggie tray bake is the ultimate mid-week meal for a busy household. You can throw in any veggies you like here and use up your leftovers too! We’re a big fan of one-pot cooking; as well as being full of flavour, a tray bake is simple, quick and requires little washing up – bonus!

Ingredients:

• 1 Large Cauliflower, washed and cut into medium-sized florets
• 2 Leeks, trimmed, washed and cut into 1 inch thick discs
• 1 Red Onion, peeled & cut into 6 chunks
• 2 Potatoes, cut into small 1 inch thick cubes
• 1 Garlic Bulb, top removed
• 1 Sprig Fresh Rosemary
• 3 Sprig Fresh Thyme
• 8 Vine Tomatoes
• 150ml Vegetable Stock
• Sea Salt & Ground Black Pepper, to season
• 1 tbsp Rapeseed Oil
• 0.5 tbsp Wholegrain Mustard
• 0.5 tbsp Turmeric
• 2 tbsp Tomato Passata

Method

1. Preheat the oven to 180°C.
2. Place the ingredients for the dressing (rapeseed oil, wholegrain mustard, turmeric, pinch of pepper and passata) into a large bowl. Stir thoroughly to mix. Add the cauliflower florets, ensuring the dressing covers all of the florets.
3. Add the marinated cauliflower and all of the remaining ingredients into a large roasting tin and spread them out evenly so they are evenly distributed.
4. Pour the stock over the arranged cauliflower tray bake ingredients.
5. Cover the tin with tin foil and pop it in the oven. Leave to roast for 60 minutes. Remove the foil and cook for a further 10-15 minutes until the edges begin to crisp.
6. Serve immediately.

Top Tip

Serve this tray bake as a vegetarian main or as a side dish for steak, chicken or fish!

This recipe has been made exclusively for Blas y Tir by food blogger The Balanced Kitchen. You can find out more about The Balanced Kitchen by visiting her website and following her on Instagram!