This tray bake is a great accompaniment to BBQ meats, hot or cold roasts, or on its own with crusty bread.
Don’t omit the nutmeg; it is what makes this dish flavoursome.
These quantities serve four adults as a side dish.
Preheat the oven to 200 degrees celsius.
Ingredients
- 200 g sweet potato cut into bite-sized chunks
- 200 g potato cut into bite-sized chunks
- 200 g of cauliflower or broccoli florets
- 100 g of carrots cut into rustic chunks
- 200 g of green beans halved
- 1 tbsp olive oil
- 2 tsp vegetable rub (chimichurri seasoning or 1 tsp dried oregano and 1 tsp dried rosemary would make alternatives)
Method
- Place the vegetables except the beans into a roasting pan or similar oven safe tray.
- Sprinkle with herbs and oil. Mix to thoroughly coat the vegetables.
- Place in the oven for 10 minutes.
- Make the sauce whilst the vegetables are in the oven.
Sauce
- 200 ml vegetable stock
- 200 ml greek yoghurt – for a special occasion use cream or crème fraiche
- 2 tbsp cornflour, mixed to a paste with 4 tbsp of water
- Stir 1 tsp each of onion powder and garlic powder into the paste
- Season with ½ tsp each of black pepper and nutmeg
- Mix all ingredients together in a small saucepan and cook over a medium heat until the sauce thickens.
- Remove vegetables from the oven and spread the beans over the mix.
- Pour over the sauce and cover with foil then return to the oven to roast for 40 minutes.
- Remove the foil, sprinkle with 150grms of grated cheese – cheddar or mozzarella work well.
- Return to the oven for 5 minutes or use the grill to melt the cheese.
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