Salsa Verde Traybake
Total Time
40 minutes
Prep Time
0 seconds
Cook Time
40 minutes
Rating
0 out of 5 stars
(0)
Ingredients
4 servings
- 2 red onions
- 7 oz baby button mushrooms
- 2 courgettes
- 14 oz cherry tomatoes
- 1 x 14 oz tin chickpeas
- 3 tablespoons olive oil
- 1½ tablespoons balsamic vinegar
- 5.3 oz sourdough bread
- pinch of sea salt & black pepper
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Preparation
Step 1
Preheat oven to 200°C fan / 425°F. Put the onions, mushrooms, courgettes, cherry tomatoes, chickpeas into a large roasting tin (30 x 25cm / 12 x 10”). Drizzle over 2 tablespoons of oil, season and toss so that everything is coated. Roast for 20 minutes until the vegetables have softened.
Step 2
Remove from the oven and toss the vegetables so that they cook evenly. In a bowl, mix the bread pieces with 1 tablespoon of olive oil and the balsamic vinegar; then scatter on top of the vegetables. Return to the oven and bake for a further 10 minutes, until the vegetables are golden and tender and the bread is crisp.
Step 3
Meanwhile, make the salsa verde by putting all of the ingredients into a mini chopper or blender and blitz to form a green sauce.
Step 4
Serve the traybake with the sauce drizzled over the top and a sprinkle of coriander and basil.
Step 5
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