Turkish vegetable traybake
Turkish vegetable traybake with roasted peppers, courgettes and tomatoes, creating a vibrant, colourful dish that looks rustic, wholesome and full of Mediterranean flavour.
Equipment
- Baking tray
Ingredients
- 1 courgettes sliced into half‑moons
- 1 large aubergine cut into chunks
- 1 red peppers sliced
- 1 red onion thickly sliced
- 300 g cherry tomatoes
- 1 tsp garlic paste
- 5 tbsp olive oil
- 1 tbsp tomato paste
- 1 tsp pul biber Aleppo pepper
- 1 tsp dried oregano
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper
- 1 tbsp pomegranate molasses optional but lovely
- Handful fresh parsley chopped (to serve)
Instructions
- Preheat the oven to 200°C (fan).
- Whisk olive oil, tomato paste, pul biber, cumin, oregano, salt, pepper, and pomegranate molasses into a loose marinade.
- Add all vegetables to a large tray and toss thoroughly with the marinade until evenly coated.
- Roast for 40–45 minutes, turning halfway, until the edges are caramelised and the tomatoes have collapsed.
- Scatter with chopped parsley and adjust seasoning before serving.