Terrific Traybakes
Traybakes are such a timesaver, just throw everything in a tray and let it cook, no stress at all! It’s also the perfect midweek family meal option and saves on washing up and time spent in the kitchen so you have more time to relax!
Also, check out this week’s Eat Healthy for Less recipe for a low cost, easy traybake.
Here are our top 3 favourites:
Salmon Traybake
Serves: 4
Prep time: 10 mins
Cooking time: 30-40 mins
Delicious quick midweek meal! See our video tutorial on our YouTube channel.
Ingredients
- 4 skinless salmon fillets
- 1 large onion, cut into wedges
- 12 garlic cloves, peeled and left whole
- 1 large red pepper, cored, deseeded and cut into chunks
- 1 large yellow pepper, cored deseeded and cut into chunks
- 2 large courgettes, cut into 1cm slices
- 120g fine green beans
- 200g cherry tomatoes
- 50g pitted black olives
- 100ml fresh fish stock (veg/chicken stock is fine)
- 1 tsp dried mixed herbs
- 1 tsp dried oregano
- Season with salt and pepper
- Olive oil
- Handful basil leaves to finish optional
Method
Preheat the oven to fan 220/gas mark 7.
Scatter the onion, garlic, peppers, courgettes and dried herbs in a roasting tray, season with salt and pepper and drizzle over the olive oil. Cook in the top of the oven for 20 minutes.
Add the beans to boiling water and boil for a couple of minutes, drain and immerse in cold water.
Remove the traybake from the oven and add the green beans, olives and cherry tomatoes
Nestle the salmon in amongst the veg and pour over your stock.
Return to the oven and cook for 10 – 15 minutes until the salmon is cooked.
Serve with scattered basil leaves.
Oregano chicken & squash traybake
Serves: 4
Prep time: 5 mins
Cooking time: 50 mins
This low-calorie chicken, butternut squash and artichoke traybake is an easy dinner during busy weekdays.
Ingredients
- 1 1/2 tbsp olive oil
- 1 tsp dried oregano
- 2 tsp cumin seeds
- 8 chicken drumsticks
- 1 butternut squash, cut into chunks (leave skin on – it adds flavour)
- 150g mixed olives, roughly chopped
- Large handful rocket
- 180g pack grilled artichokes
Method
Heat oven to 220C/200C fan/gas 6. Measure out 1½ tbsp of oil from the grilled artichoke pack. Mix this with the olive oil, oregano and cumin. Put the chicken drumsticks and squash in a large roasting tin, toss in the flavoured oil and some seasoning.
Roast in the oven for 45 mins until tender and golden, then tip the artichokes and olives into the pan. Give everything a good mix, then return to the oven for 5 mins to warm through. Stir through the rocket and serve.
Roasted root veg traybake
Serves: 4
Prep time: 15 mins
Cooking time: 50 mins
Try this great veggie midweek meal with nuts, feta and mixed roots of your choosing, plus a lemon and herb dressing. Leave out the feta to make it vegan.
Ingredients
- 1kg mixed root veg – carrots, parsnips and swede, cut into batons and halved
- 220g new potatoes, halved
- 3 garlic cloves, skin left on
- 4 rosemary sprigs
- 4 thyme sprigs
- 2 tbsp olive oil
- 50g pack mixed snacking nuts or seeds
- 45g vegetarian feta
For the roasted garlic & herb dressing
- 2 tbsp olive oil
- 1 small pack parsley, finely chopped
- 1 lemon, juiced
Method
Heat oven to 200C/180C fan/gas 5. Put the vegetables and garlic cloves into a large roasting tin. Nestle the herbs in amongst them, then drizzle with olive oil and toss, so everything is well coated. Season and roast for 50 mins, or until all the vegetables are tender.
Squeeze the roasted garlic out of its skin and blitz with the rest of the dressing ingredients. Alternatively, you can whisk these together in a small bowl. Toss the roots in the dressing, scatter over the nuts, feta and serve.
