This tray is the one Jason makes when he wants dinner to be mostly vegetables and still feel like a meal. The herbs are ordinary thyme and rosemary. The trick is timing: carrots need a head start, and zucchini turns to mush if it roasts for the whole time.
He serves it as it is, sometimes with bread, sometimes next to the chicken tray if both are in the oven. There is no sauce beyond the oil and a squeeze of lemon.
Ingredients
- 4 carrots, peeled and cut into thick sticks
- 2 bell peppers, cut into strips
- 1 red onion, cut into wedges
- 2 zucchini, cut into large chunks
- 3 tablespoons olive oil
- 1 teaspoon fine salt
- 1/2 teaspoon black pepper
- 4 sprigs thyme
- 1 sprig rosemary, leaves chopped
- 2 garlic cloves, sliced
- Half a lemon, to finish
Steps
- Heat the oven to 205 C (400 F). Toss the carrots, peppers, and onion with 2 tablespoons of the oil, the salt, pepper, thyme, and rosemary. Spread them on a large tray.
- Roast for 15 minutes.
- Toss the zucchini and garlic with the remaining oil. Add them to the tray and spread everything out. Roast for another 15 to 20 minutes, until the carrots are tender and the zucchini is browned but still holding its shape.
- Squeeze the lemon over the vegetables as soon as the tray comes out. Taste before you add more salt.
Jason’s tip: Cut zucchini larger than the carrots, or add it halfway through. It gives up its water quickly and will collapse if it starts with the carrots.
This is a home recipe, not medical or nutrition advice. Check allergens, and see the food-safety note for safe cooking temperatures.
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Allergens in this recipe: This tray is vegetables, oil, and herbs. It does not use wheat, milk, or eggs. If you add bread or cheese at the table, those would add gluten or milk. This is home-cooking information, not medical advice. See the food-safety note.