Summer Vegetable Traybake

Preparation time: 20 minutes

Cooking time: 35 minutes

Ingredients

• rapeseed or olive oil for drizzling or use whatever oil you have 

• 2 peppers cut into chunks 

• 2 courgettes cut into chunks (I used 5 baby courgettes here) 

• 4 spring onions sliced into 2cm lengths (or use 1 onion cut into wedges) 

• 1-2 garlic cloves sliced (or 1-2 tsp. garlic paste) 

• 1/2 – 1 tsp. chilli powder optional 

• 400 g tomatoes roughly chopped or whole cherry tomatoes (or 1 x 400g tin chopped tomatoes) 

• 2 tbsp. balsamic/red wine vinegar 

• Handful fresh basil leaves torn into pieces or 2 tbsp. pesto 

• 4 – 5 thick slices stale bread I used cornbread Stale bread is drier and absorbs more of the delicious juices 

• 50 g mature cheese grated 

Method

1. Oven 180c. Prepare the vegetables. Add the peppers, courgettes, onions, garlic and chilli powder, if using, in an ovenproof baking tray. Drizzle over some oil, toss together and season. Bake for 15 mins until the veg starts to char and soften.
2. Toss in the tomatoes, vinegar and half the basil leaves or pesto, mix well and return to the oven for 5 - 10 mins whilst you cut the bread into cubes and grate the cheese.
3. Once the tomatoes start to char, scatter the bread cubes over the top. Press down using the back of a spoon or your hand if you are careful so some of the bread is submerged in the juices. Sprinkle over the cheese then return to the oven until the bread toasts and the cheese melts (5 - 10 mins), Scatter the remaining basil leaves or pesto over to serve.