You know loaded fries? Forget that. This is a loaded veggie tray – with the lot baby (also, how many burger chain phrases can we use in this post?). What’s also quite useful, is that we’ve capitalised on the ‘end of the week fridge’, and thrown in absolutely everything that we had left over from other recipes. You know, a spare beetroot here, and a rogue stem of kale there. So you have no excuse for throwing anything out – it’s all completely perfect for this veggie tray.

Serves 4

Roasting ingredients

  • – 4 potatoes
  • – 2 carrots
  • – 2 beetroot
  • – 1 sweet potato
  • – handful kale, shredded
  • – 1 bunch asparagus, chopped in five cm pieces
  • – green beans

    Topping

    • – Cashew pesto (we had some leftover in the freezer from a previous batch)
    • – 1 mashed avocado (we added lemon, salt and pepper)
    • – Sprinkle of goats cheese
    • – Sprinkle of nuts (we used almond)

 

Cut potatoes, carrots, beetroot and sweet potato into cubes. Mix in a bowl with salt and pepper, olive oil, and any fresh herbs you might have in the garden (we used thyme). Totally cool if you don’t have any. Add to a tray and bake at 200 degrees C for 25 minutes.

Add the kale, asparagus and green beans to the tray for another 10 minutes. Serve when allย  ingredients are cooked through and crunchy.

Sprinkle over goats cheese, nuts, mashed avocado and drizzle cashew pesto.

You can use literally whatever ingredients you want. Try swapping goats cheese for cooked halloumi, or top with spinach/rocket to create a salad vibe.

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