During the summer months we probably all prefer to spend more time outside than in the kitchen. That’s why I love summer tray-bakes. They are quick and easy to prepare and taste delicious hot or cold. Add a bunch of greens, herbs and some summer berries to your liking – done.

This fiber rich veggie bake with lots of garlic, red onions, tomatoes, thyme, rosemary and fennel seeds is topped with salty feta, refreshing pomegranate and toasted pumpkin seeds. The combination of ingredients not only brings the taste of summer, it also delivers a good amount of vitamins, minerals and antioxidants. In a nutshell: polyphenol heaven for our microbes. Feel free to swap out the rocket for your own favourite salad leafs and add herbs like parsley or basil for some extra fiber, vitamins and antioxidants.

Summer vegetable tray-bake with feta, pomegranate & fresh herbs – serves 2-3

Ingredients:
300g Sweet potato
200g carrots
400g butter beans
1 small to medium size whole garlic bulb
200g cherry tomatoes
2 red onions
1 lemon – juice and grated zest
2-3 sprigs of rosemary and thyme
3-4 tbsp olive oil
150g feta or goats cheese crumbled
50g tbsp toasted pumpkin seeds
200g rocket
1/2 pomegranate
Sea salt and freshly ground black pepper

Method:
1. Preheat the oven at 180C. Peel the sweet potatos and carrots and cut into 2cm size cubes. Peel red onions and cut into wedges. Cut the garlic bulb in half. Zest and then juice the lemon.
2. Place the sweet potato, carrot cubes, onions, garlic,  cherry tomatoes and fresh herbs in an ovenproof dish. Drizzle olive oil and 1 tbsp of lemon juice on top, season with salt and pepper and give a good stir. Make sure all the vegetables are slightly coated with the oil. Bake for 45 minutes in the oven until nicely soft and caramelized.
3. In the meantime drain the beans and set aside. Rinse the rocket and prepare the pomegranate.
4. After 30 minutes scatter the beans on top of the vegetables, stir well and bake for another 15 minutes.
5. Serve the baked vegetables on a bed of rocket, crumbled with feta, pomegranate, the rest of the herbs and a touch of lemon zest.

Because the feta is quite salty, I recommend to leave it to your guests to season their portions to taste at the table.

Enjoy xx