Goma Tray Bake

Goma Tray Bake

Here is a total abundance of everything in season right now so take advantage of it all and throw it into a traybake.  Aubergine, courgettes, onions, broccoli, peppers and carrots work well with this.  For an easy dinner recipe, serve with rice and fresh coriander. 

I’ve paired it with this great Japanese-style mayonnaise which uses both tahini and white miso.  This is great for a no-fuss weekday dinner!

Vegan / GF

2-3 portions

Ingredients:

2 courgettes, sliced into 2cm pieces

1 medium aubergine, sliced into 2cm pieces

1 red onion, sliced into 1cm wedges

3 carrots, sliced into 1cm sticks

1 romano pepper, cut into quarters

1 broccoli head, divided into florets

1/2 level tsp garlic powder

1 tsp sesame seeds

1 tsp black sesame seeds

1/2 chilli powder

Coriander leaves for garnish

6 tbsp sunflower oil, plus a little extra for midway roasting

Salt and pepper

For the Goma sauce:

70ml unsweetened soya milk

90ml sunflower oil

4 tbsp rice wine vinegar

6 tbsp lime juice plus the zest of a lime

1 tbsp tahini paste

1.5 tbsp white miso paste

5 tbsp sesame oil

3 tbsp soya sauce

3 pinches sugar

Pinch of salt

Preparation:

Preheat oven to 190 C degrees and prep 3 baking trays.  Dress the veg in sunflower oil, garlic powder, salt and pepper.  Divide between the trays making sure each veg is together. 

Roast for 20 mins and remove the broccoli, courgette and pepper.  Coat the rest in a little more oil and roast the rest until golden and soft, usually another 20 mins.  

For the Goma sauce, add the sunflower oil, soya sauce and vinegar into a high-speed blender and mix for about 30 seconds.  It should have thickened to the consistency of mayonnaise.  Add this to a bowl and whisk in the remainder of the ingredients. 

Check the seasoning and serve with the veg.  Garnish with sesame seeds, chilli powder and coriander.