Balsamic Roasted Potato Aubergine and Broccoli Tray Bake (Vegan GF)

A simple and hearty one-pan meal packed with vibrant vegetables, protein-rich chickpeas and delicious sticky potatoes. Flavoured with balsamic vinegar, it’s a tasty mid-week dinner that is also great for meal prep.

Traybake dinners are such a winner – they are great on those days when you want something hearty and wholesome but don’t want anything too labour intensive. While they do need about an hour in the oven, all you have to do is chop and place it all onto the tray, pop it in the oven and let the magic happen while you relax or catch up on some work before sitting down to a tasty, plant-based, gluten-free and fuss-free family-friendly meal.

I have meals very similar to this Balsamic Roasted Potato Aubergine and Broccoli Tray Bake a lot, but I tend to get carried away with all the vegetables. While, it is always delicious, I thought I’d reel it back and focus on a few star ingredients, instead. It goes to show you don’t need anything fancy to make something amazing.

• Baby new potatoes: while I am not the biggest fan of roast potatoes, I just love baby new potatoes when roasted. They turn so sticky and crisp on the outside thanks to their skin and soft and tender in the middle. If you can’t find the baby small ones, just chop larger new potatoes in half.
• Chickpeas: these add lots of protein and fibre to the dish and I just love how crisp they go in the oven. The key is to pat them dry before they go in to remove any excess moisture and then they crisp so well with the olive oil.
• Aubergine: I love aubergine, but they often get forgotten about in my fridge, so this is a great way to use up any sad-looking vegetables. Chop them roughly the same size as the potatoes, or smaller, so they all cook evenly.
• Broccoli: one of my favourite vegetables. This doesn’t need as long in the oven so goes in halfway through.
• Olive oil and balsamic vinegar: these are essential for the rich, slightly tangy but sticky sweet flavours of the bake. The better the balsamic, the better the flavour, but any will do.
• Salt and pepper: like any vegetable-based dish, season the ingredients well to bring out their flavours.

That’s all you need for the main attraction of this Balsamic Roasted Potato Aubergine and Broccoli Tray Bake and while it all roasts in the oven, simply prep some salad, if you like. I also love to serve this with some pretty pomegranate, cooling coconut yoghurt and homemade dukkha or mixed nuts/seeds.

This Balsamic Roasted Potato Aubergine and Broccoli Tray Bake is great to serve to friends and family and feel free to play around with the vegetables depending on what you have in the fridge. It is a great way to use up odd bits of vegetables that go together so well with the crispy chickpeas and roasted new potatoes. It is naturally vegan, gluten-free and nut-free (minus the dukkah on top) and is so easy to make. Make it up it the weekends to enjoy a cold lunch for the next couple of days or reheat leftovers back in the oven for 10 minutes.

I hope you will love this simple, delicious and wholesome one-pan recipe and if you are looking for more plant-based dinners, how about my:

• Roasted Red Pepper and Cauliflower Harissa Traybake
• Mediterranean Butterbeans and Carrots with Potato Wedges
• Sundried Tomato and Chickpea Gnocchi
• Simple Red Pepper and Spinach Dahl
• Roasted Cumin Carrot Lentil Salad with Cashew Cheese

Balsamic Roasted Potato Aubergine and Broccoli Tray Bake (Vegan GF)

• Servings: 2
• Time: 50-60 minutes
• Difficulty: easy
• Print

A simple and hearty one-pan meal packed with vibrant vegetables, protein-rich chickpeas and delicious sticky potatoes. Flavoured with balsamic vinegar, it’s a tasty mid-week dinner that is also great for meal prep.

Ingredients

• 400g baby new potatoes
• 1 tin chickpeas, drained (drained weight 240g)
• 1 small aubergine or ½ large aubergine
• 200g broccoli, florets and stem
• 2-3 tbsp olive oil
• 2 tbsp balsamic vinegar
• Salt and pepper
• To serve: fresh greens, pomegranate, coconut yoghurt, dukkha/mixed nuts or seeds

Directions

1. Preheat the oven to 180Fan/200*C and line 1 large or 2 small baking trays with parchment paper.
2. Slice any larger potatoes in half, chop the aubergine into small cubes and the broccoli into small florets/chunks. Pat the chickpeas dry.
3. Add the potatoes, aubergine and chickpeas to the tray(s) and drizzle over 2 tbsp olive oil and all the balsamic vinegar with salt and pepper. Roast for 25 minutes. Stir around, add in the broccoli and an extra 1 tbsp olive oil if needed and roast for another 20-25 minutes until the potatoes are golden and tender and the vegetables are crisp.
4. Serve warm or cold with fresh salad greens, pomegranate, some coconut yoghurt and dukkha or mixed nuts/seeds.

I can’t what you think of this Balsamic Roasted Potato Aubergine and Broccoli Tray Bake, so please let me know in the comments below. Tag me in your bowls, too – I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!