Mediterranean summer veg & bean tray-bake on turkish

Servings:

What you’ll love about this tray bake, besides the fact that it’s ready in a jiff, thanks to the magic of a fan-forced oven, is that you’ve probably already got most of the ingredients in your pantry. I’ve served this on wide Turkish pide, which you can bake between two trays to maximise the surface area that gets lovely and crispy. This tray bake is a great one to serve for vegos – or use planty cheese to make this vegan, but would also be delish as a side dish served with a roast chicken (such as my upside down one). You could even nestle some marylands into your oven’s widest, highest-sided tray, along with the rest of the ingredients and roast for 40-50 mins until the internal temperature is at 75-80°C (use a meat thermometer) and/or the juices run clear. This tray bake can be prepared a day ahead and reheated on low to serve warm – or pulled out of the fridge half an hour before serving to take the fridge chill off and serve cold. The bread is best prepared on the day.