Vegetable Sheet bake

I love a sheet bake. I might be slow on the uptake but I only realised these had a name a few months ago!

Sheet bakes make it so easy to use up veg that has been sitting around the crisper for the week. I’m also a lazy cook. I have different dietary requirements from my family, and I hate cooking for myself. I really find it a chore. So something as easy and delicious as a sheet bake ticks all the boxes for me. Whipping up a sheet bake on a Sunday afternoon means that I have a couple of ready-made lunches myself, making it easy to make smart food choices when I’m busy and stressed during the week.

Let’s get to the recipe, Ok, it’s not really a recipe but a concept, use up what you have, you could sub out every vegetable in this and it would still be delicious!

Ok, let’s go!

Sheet Baked Vegetables

Ingredients

1 Zucchini

1 Carrot

1 Onion

1 Bulb of garlic

1/4 Cauliflower

1 head of Broccoli

1 can of butter beans

Chilli

100g Butter

30g of Olive oil

2 Tbs of mixed dried herbs

Method

Preheat oven to 180C

Roughly chop veg and place in a baking dish

Finely chop chilli and place on top

Drain and rinse beans and scatter over vegetables

Break up garlic cloves and scatter (do not peel)

Chop up butter and scatter over vegetables.

Splash olive oil over vegetables

Sprinkle dried herbs over the top.

Place in a moderate oven for 30 minutes tossing once or twice.