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Roasted Zucchini And Aubergine Tray Bake

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Ingredients

For The Roasted Vegetable Tray Bake

  • 1 zucchini thinly sliced
  • 1 aubergine thinly sliced
  • 2 potatoes cut into half rings
  • 1 pepper halves cut into strips, with white ribs removed
  • to taste olive oil Extra Virgin, to coat the vegetables
  • to taste salt to season the vegetables
  • 1/2 teaspoon ground black pepper

For The Cucumber Dill Yogurt Sauce

  • to taste cucumber peeled and grated
  • 1 clove garlic grated
  • 5 tablespoons plain yogurt
  • to taste dill chopped
  • to taste salt
  • to taste pepper mix

Instructions
 

  • Wash and dry the zucchini and aubergine, then slice them thinly into even pieces so they cook uniformly in the oven.
  • Peel the potatoes, cut them into half rings and slice the pepper halves into strips after removing the white ribs, keeping the pieces similar in thickness to the other vegetables.
  • Place the sliced zucchini, aubergine, potatoes and pepper strips in a baking pan or on a baking sheet, spreading them out into a fairly even layer.
  • Pour 1/2 cup of olive oil over the vegetables, sprinkle with salt and 1/2 teaspoon of ground black pepper and use your hands to turn and rub the slices so every piece is coated.
  • Preheat the oven to 180°C / 350°F, then place the tray on the middle rack and bake for 10 minutes to begin softening and colouring the vegetables.
  • Remove the tray, stir the vegetables with a spatula or spoon to bring the lower slices to the top and return the tray to the oven for a further 15 minutes or until all the vegetables are tender.
  • While the tray bake finishes, peel and grate the cucumber, then place it in a small bowl and gently squeeze out a little excess liquid if it seems very wet.
  • Add a grated garlic clove, 5 tablespoons of plain yogurt, chopped dill, a pinch of salt and some pepper mix to the cucumber and stir until the sauce is smooth and evenly flecked with herbs.
  • Let the roasted vegetables rest for a few minutes after baking, then transfer them to a serving dish or bring the tray directly to the table.
  • Serve the warm roasted zucchini, aubergine, potatoes and pepper with the creamy cucumber dill yogurt sauce alongside, inviting everyone to combine the tender vegetables and cool, fragrant dip in each bite.

Notes

This Roasted Zucchini And Aubergine Tray Bake With Creamy Cucumber Dill Yogurt is the kind of dish that makes your kitchen smell inviting long before you sit down to eat, with tender vegetables slowly softening in the oven under a generous drizzle of olive oil. You begin with thinly sliced zucchini and aubergine, joined by potatoes and sweet pepper strips, and by baking them together you create a tray full of soft, golden vegetables that feel both rustic and comforting. The olive oil, salt and ground black pepper coat every piece, helping the edges to caramelise gently while the centres stay tender and moist. This recipe is written for someone who may not be used to roasting mixed vegetables, guiding you through slicing, seasoning and stirring so everything cooks evenly without drying out. 

Nutrition

Serving: 220gCalories: 280kcalCarbohydrates: 22gProtein: 7gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gCholesterol: 8mgSodium: 420mgPotassium: 620mgFiber: 5gSugar: 5gVitamin A: 820IUVitamin C: 26mgCalcium: 90mgIron: 1.6mg