Roast Rainbow Vegetable Traybake

Rainbow Veg Tray RS CC

Roast Rainbow Vegetable Traybake.

  • Servings: 8
  • Difficulty: Easy
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Baked Vegetables can be eaten hot or cold and made into delicious salads. There is nothing easier than throwing a heap of fresh veg into one tray and popping it into the oven. The oven does all the work. When I make my Roast Vegetables I ususally cook them at the same time as a roasted joint of meat and I add the vegetables to the pan with some of the meat juices to add extra flavour. This isn’t essential though, a good dash of olive oil and a libral sprinkle of salt will also do the trick.

The thing I love about roast vegetables is that you can use any vegetables you have on hand. I do really love cooking with Fennel and it’s a vegetable I would like to experiement more with in our house. For this dish I used a bulb of Fennel, 2 large beetroots and half a butternut pumpkin. I cut all of the vegetables into a small dice to bake. This cut’s the baking time and allows me to use the roasted vegetables the next day in a salad or bubble and squeek for breakfast. I sprinkled these vegetables with some coriander and fennel seed for extra flavour, but you can use cracked black pepper or any spice you like.




  • 3 tbsp Light Olive Oil
  • Freshly Ground Salt
  • 1 large fennel bulb + 1tbsp fennel seed
  • 1/2 butternut pumpkin + 1 tbsp coriander seeds
  • 2 large beetroot


Rainbow Veg Ing RS CC


  1. Preheat the oven to 180c. 
  2. Notes for this dish – For extra flavour and if you are cooking roasted meats such as pork or chicken, you can remove the meat from the baking tray after about 30 minutes and continue to cook the meat in a new clean tray.  Place the vegetables on top of the meat juices and continue to cook for the full time noted below). 
  3. Wash the beetroot and fennel and dry. Cut the Fennel and Pumpkin before you start cutting the Beetroot or it will stain the other vegetables. Trim off the top of the fennel and cut the white bulb into 1 inch cubes. Peel the pumpkin and cut into a medium to small dice about 1.5-2cm. Layer in the tray keeping the vegetables as separate as possible. Drizzle librerally in olive oil and sprinkle salt over the top of the vegetables. 
  4. Place in the oven and bake for 1 hour until the vegetables are cooked. Try to not stir or turn too much during cooking or the beetroot juices will stain the other vegetables. If using spices, sprinkle these over about 15 minutes from the end of cooking. 


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