Traybake packed with vegetables
Recipe
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25 minutes
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55 minutes
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80 minutes
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6 persons
Want to create a delicious and easy vegetarian recipe on your Big Green Egg? Check out this vegetarian traybake packed with vegetables. Instead of a baking tray, we use an oven dish for the Big Green Egg. Preparing this healthy recipe is very straightforward. After chopping the vegetables, your kamado does most of the work. You can serve this healthy traybake as a lunch or a main course. This is how you turn vegetarian food into one big celebration!
INGREDIENTS
Traybake
- 3 red pointed peppers
- 250g chestnut mushrooms
- 6 pomodoro tomatoes
- 3 onions
- ½ butternut squash (neck)
- 12 green asparagus spears
- 7 cloves of fresh garlic
- 1 sweet potato
- ½ small cauliflower
- 100 ml olive oil
- 6 sprigs of thyme
- 4 sprigs of rosemary
- 300 g mini mozzarella balls
IN ADVANCE
- Light the charcoal in the Big Green Egg and heat to 200°C using the convEGGtor and the Stainless Steel Grid. Meanwhile, place a oven dish of approximately 20 x 30 centimetres on your worktop. Cut three pieces of kitchen twine, each at least 70 centimetres long, and lay them across the short side of the oven dish at equal spacing. Cut a piece of kitchen twine, at least 80 centimetres long, and lay it across the long side in the middle of the oven dish. Line the oven dish with baking paper, letting it hang over generously; the paper must be large enough to completely cover the dish’s contents later.
- Halve the pointed peppers lengthwise and remove the stems and seeds. Cut the flesh into strips of approximately 3 x 6 centimetres. Break off the stems of the chestnut mushrooms and cut the caps in half. Roughly chop the pomodoro tomatoes. Peel the onions and cut them into coarse pieces. Peel the neck of the butternut squash and dice the flesh into cubes of about 2 centimetres. Trim the hard ends off the green asparagus and cut them into pieces of about 7 centimetres. Peel the garlic cloves and slice them thinly. Peel the sweet potato and quarter it lengthwise. Cut the quarters into slices of approximately 1 centimetre wide. Cut the cauliflower into florets.
- Spread the vegetables over the oven dish lined with baking paper and drizzle them with olive oil. Season generously with salt and pepper, then mix the vegetables. Fold the baking paper over the vegetables, leaving it slightly open. Tie the vegetable parcel securely with the kitchen twine.
METHOD
- Place the dish on the grill and close the lid of your Big Green Egg. Cook the vegetables for about 20 minutes.
- Remove the dish from the EGG and cut or trim the kitchen twine. Open the baking paper and tuck the sprigs of thyme and rosemary between the vegetables. Scatter the mini mozzarella over the top and place the dish back on the grill. Close the lid of the EGG and roast the vegetables for about 25 minutes more, until they are al dente.
- Remove the dish from the Big Green Egg and place it on a heat-resistant surface on the table, so everyone can help themselves.
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