Mediterranean Traybake from Karen Hartnell-Beavis

Preparation time: 15 minutes

Cooking time: 50 minutes


1 red onion
2 fennel heads
½ butternut squash
2 red peppers
4 fresh rosemary stalks
A few big glugs of olive oil
2 garlic cloves
Juice of one lemon
1 tin of chickpeas including the liquid
250g cherry tomatoes
2 tsps paprika
1 tsp bouillon powder
400ml passata or a can of tomatoes blitzed

(Serves 3-4)


  1. Cut up onion, fennel, butternut and peppers into large chunks
  2. Add a few glugs of olive oil, add the garlic, season with salt and pepper and mix well to ensure all vegetables are coated in oil and add the rosemary
  3. Place on a baking tray and bake for 20-25 minutes
  4. Remove the tray from the oven and add all the remaining ingredients
  5. Stir and cook for another 25 minutes This dish is utterly flexible, you can replace the veg in the recipe with aubergines, mushrooms, leeks, celery, carrots, new potatoes, whatever you have in your fridge. It is dairy free, gluten free, can be vegan, vegetarian or you can add meat. I chucked in some chorizo as it was lurking in our fridge and needed to be used up. You can also leave out the chickpeas and passata.