£4, 4 Portions: Loaded Vegetable Traybake

When it comes to affordable, wholesome meals, this loaded vegetable traybake ticks every box.

Costing just £4 for four generous portions, it’s a flavour-packed, nutrient-rich option that’s perfect for families or meal preppers.

Featuring hearty potatoes, sweet butternut squash, vibrant broccoli, and protein-packed chickpeas, this dish offers a rainbow of ingredients that taste as good as they look.

With a simple roasting method, it’s an easy way to turn everyday veggies into a satisfying dinner.

This recipe celebrates simplicity, showing that healthy eating doesn’t need to be expensive or time-consuming.

Whether you’re cooking for loved ones or batch-prepping for the week ahead, this traybake is bound to become a household staple.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Loaded Vegetable Traybake recipe:

• 1 red onion
• 1 butternut squash
• 4 large potatoes
• 1 broccoli
• 1 red pepper
• 1 tin of chickpeas
• olive oil
• salt
• mixed herbs

Why Traybakes Are the Ultimate Midweek Meal Solution

Traybakes have become a go-to for home cooks, and for good reason.

They require minimal prep, use fewer dishes, and can often be made with ingredients you already have in your kitchen.

This veggie traybake embodies the convenience of one-dish cooking while delivering on taste, texture, and nutrition.

The roasting process intensifies the natural flavours of the vegetables, giving the dish a depth that’s hard to achieve with steaming or boiling.

Perfect for busy weeknights or lazy Sundays, traybakes like this one prove that cooking can be stress-free and rewarding.

Maximising Nutrition with Everyday Veggies

This traybake is more than just a budget-friendly dinner—it’s a nutritional powerhouse.

Potatoes provide complex carbohydrates for energy, while broccoli and red peppers are loaded with vitamins A and C, supporting immune health and skin vitality.

Butternut squash is rich in beta-carotene, which converts to vitamin A in the body, promoting eye health.

Chickpeas are an excellent plant-based protein source, offering fibre and essential minerals like iron and magnesium.

By combining these ingredients in a simple roast, you’re retaining most of their nutrients while enhancing their natural flavours.

How to Adapt This Traybake for Meal Prep

This veggie traybake isn’t just a fantastic family dinner—it’s also an ideal candidate for meal prepping.

Make a larger batch by doubling the ingredients, and you’ll have lunch or dinner ready for the next few days.

The roasted vegetables and chickpeas store well in airtight containers and reheat beautifully.

Pair them with couscous, quinoa, or a leafy green salad to mix up your meals throughout the week.

This dish is versatile enough to be served hot, cold, or as a component in wraps and grain bowls.

Budget Cooking Without Sacrificing Flavour

Cooking on a budget doesn’t mean compromising on quality or taste.

At just £4 for four portions, this traybake proves that delicious, nutrient-packed meals can be affordable.

Using seasonal vegetables and pantry staples like chickpeas and mixed herbs keeps costs low without skimping on flavour.

Preparing meals like this one is an excellent way to reduce your grocery bill while still enjoying home-cooked, wholesome dishes.

Tips for Customising Your Veggie Traybake

One of the best things about this recipe is how easily it can be customised to suit your tastes or dietary needs.

Swap the butternut squash for sweet potatoes, add courgettes or mushrooms, or sprinkle the dish with your favourite spices like smoked paprika or cumin.

If you’re not vegan or vegetarian, adding pieces of chicken or halloumi can turn this traybake into a hearty, protein-packed meal.

Experiment with different herbs and vegetables to keep the dish exciting and fresh each time you make it.

How to Make This Recipe

Step 1: Preheat Your Oven

Set your oven to 190°C (375°F) and allow it to preheat fully before beginning any cooking.

This step is essential to ensure that the vegetables roast evenly, creating a consistent texture and flavour.

While the oven heats up, you can focus on preparing your ingredients, saving time and making the cooking process more efficient.

Step 2: Prepare the Potatoes

Wash the potatoes thoroughly under running water, scrubbing off any dirt.

Pat them dry with a clean towel, then cut them into 1-inch cubes.

Place the cubes in a baking dish, drizzle with 1 tablespoon of olive oil, and sprinkle with a pinch of salt.

Mix well to coat each piece evenly.

Put the dish into the preheated oven and bake for 20 minutes.

This initial roasting step gives the potatoes a head start, ensuring they come out perfectly crispy and golden by the end.

Step 3: Prep the Butternut Squash

Take the butternut squash and use a sharp peeler to remove the skin.

Cut it in half lengthwise and scoop out the seeds with a spoon.

Slice the flesh into crescent shapes about ½ inch thick.

Arrange the squash slices on a separate baking tray, drizzle with ½ tablespoon of olive oil, and sprinkle 1 teaspoon of mixed herbs over them.

Toss lightly to coat the slices evenly, spreading them out in a single layer to roast.

Step 4: Slice the Red Onion

Cut the red onion in half from top to bottom and peel off the outer layer.

Lay each half flat on the chopping board and slice thinly into strips.

Keep the strips even so that they cook uniformly in the oven.

Thin slices caramelise beautifully when roasted, adding a slightly sweet and aromatic element to the traybake.

Step 5: Prepare the Broccoli

Wash the broccoli under cool running water to remove any dirt.

Cut off the thick stalk, then separate the florets into bite-sized pieces.

Don’t discard the stalk—it’s packed with nutrients.

Slice the stalk into thin rounds and add it to the mix.

By cutting the broccoli into small, manageable pieces, you ensure that it roasts evenly and achieves a tender yet slightly crispy texture.

Step 6: Dice the Red Pepper

Rinse the red pepper, then cut it in half.

Remove the seeds and the white membrane, which can be bitter.

Slice the pepper into evenly sized 1-inch pieces, ensuring uniform cooking.

These vibrant chunks add sweetness and a burst of colour to your traybake, making it visually appealing and delicious.

Step 7: Combine the Chickpeas and Other Vegetables

Drain and rinse the tin of chickpeas in a colander to remove any excess starch.

Add the chickpeas to a large baking dish along with the sliced onion, broccoli florets, and red pepper pieces.

Drizzle the mixture with 1 tablespoon of olive oil and a pinch of salt.

Toss everything together so the oil and seasoning coat each ingredient thoroughly.

Distribute the vegetables evenly across the tray to promote even roasting.

Step 8: Roast Everything Together

Remove the baking dish with the potatoes from the oven and add the butternut squash slices and chickpea-vegetable mixture.

Spread everything out in an even layer to maximise exposure to the oven’s heat.

Place the combined dish back into the oven and roast for an additional 30 minutes.

Check halfway through and give everything a gentle stir to ensure even browning.

Step 9: Serve the Traybake

Once the vegetables are golden, tender, and caramelised, remove the traybake from the oven.

Allow it to cool slightly before serving.

Serve directly from the tray for a rustic presentation, or plate it up with a side of crusty bread or a dollop of hummus for added flavour.

Enjoy the vibrant colours, rich textures, and deliciously roasted flavours in every bite.

Frequently Asked Questions

Can I use other vegetables in this traybake?

Absolutely! This recipe is incredibly versatile.

You can swap in courgettes, mushrooms, or aubergines, depending on what you have on hand or what’s in season.

Adjust the cooking times slightly for softer vegetables.

What’s the best way to store leftovers?

Store leftover traybake in an airtight container in the fridge for a few days.

Reheat in the oven or microwave, or enjoy cold as part of a salad.

Can I make this dish vegan or gluten-free?

This recipe is naturally vegan and gluten-free as written.

Just ensure any additional seasonings or toppings you use are free from animal products or gluten.

Can I add a protein to this traybake?

Certainly! While chickpeas offer a great plant-based protein, you can also add chicken thighs, tofu, or halloumi to the tray.

Simply adjust cooking times to ensure your protein is thoroughly cooked.

How do I prevent the vegetables from sticking to the tray?

Tossing the veggies in oil before roasting helps prevent sticking.

For extra assurance, line your baking dish with parchment paper or a silicone baking mat.

And that’s it for this Loaded Vegetable Traybake recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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