Mediterranean Vegetable Traybake with Geeta’s Spinach, Coriander & Mint Cooking Sauce

Prep
15 mins

Cooking
45 mins

Mild

Tender potatoes, roasted vegetables and golden halloumi coated in Geeta’s Herby Spinach, Coriander & Mint Sauce for a simple, flavour-packed traybake.

Enjoy a colourful medley of tender baby potatoes, roasted aubergine, sweet peppers, juicy cherry tomatoes, and golden halloumi, all coated in Geeta’s Herby Spinach, Coriander & Mint Cooking Sauce. Perfectly roasted in the oven, this traybake is bursting with Mediterranean flavours and is ideal for a delicious, fuss-free meal.

Ingredients

300g baby new potatoes, halved
1 aubergine, cut into 1 inch chunks
1 red pepper, deseeded and cut into 1 inch pieces

1 yellow pepper, deseeded and cut into 1 inch pieces

1 red onion, cut into eight wedges
250g cherry tomatoes
2 tbsp olive oil
Salt and black pepper, to taste

340g jar Geeta’s Herby Spinach, Coriander & Mint Cooking Sauce

225g halloumi, cut into thick slices
Fresh parsley or mint, to garnish (optional)

Method

Instructions:

Preheat Oven:
Heat oven to 200°C (fan 180°C / gas mark 6).
Parboil Potatoes:
Boil halved new potatoes in salted water for 8–10 minutes until just tender. Drain and set aside.
Assemble Traybake:
Put potatoes, aubergine, peppers, onion, cherry tomatoes, in a large bowl. Drizzle with olive oil and season with salt and pepper.
Add Geeta’s Sauce:
Spoon Geeta’s Herby Spinach, Coriander & Mint Sauce evenly over the veg. Toss everything together gently to coat without breaking up the pieces.
Roast Vegetables:
Spread vegetables on a baking sheet in a single layer. Roast for 25–30 minutes, stirring once halfway through.
Add Halloumi:
Nestle in the halloumi slices. Return to the oven for 10–15 minutes until golden.
Serve:
Garnish with fresh herbs. Serve warm.

Mediterranean Vegetable Traybake with Geeta’s Spinach, Coriander & Mint Cooking Sauce

Ingredients

Method

Products used in this recipe