This Mediterranean-inspired tray bake is colourful, practical and easy to scale. Roast the vegetables until browned at the edges and finish with lemon and herbs.
Prep: 15 minutes · Cook: 30–35 minutes · Serves: 3–4
Ingredients
- 2 cans chickpeas (about 480 g drained total), rinsed and dried
- 1 red pepper, cut into chunks
- 1 yellow pepper, cut into chunks
- 1 medium courgette, sliced into half-moons
- 1 red onion, cut into wedges
- 250 g cherry tomatoes
- 2 tbsp olive oil
- 1 tsp dried oregano
- 1 tsp ground cumin, optional
- ½ tsp paprika
- 1 lemon, zest and juice
- Salt and black pepper, to taste
- Chopped parsley, optional
Method
- Heat oven to 220°C (200°C fan). Line a large baking tray.
- Pat chickpeas dry. Add chickpeas, peppers, courgette, onion and tomatoes to the tray.
- Toss with olive oil, oregano, optional cumin, paprika, salt and pepper. Spread in a single layer.
- Roast for 25–35 minutes, turning once, until vegetables are tender and browned at the edges and chickpeas are hot and lightly crisp.
- Finish with lemon zest and juice and optional parsley. Serve with couscous, rice or flatbread.
Allergen note: Flatbread and couscous commonly contain wheat/gluten. Check labels and use a suitable alternative if needed.
Food safety and storage
Refrigerate leftovers within 2 hours in shallow, covered containers. Use refrigerated leftovers within 3–4 days and reheat to 74°C (165°F) throughout before serving. Discard perishable food left at room temperature for more than 2 hours (or 1 hour above 32°C/90°F).