01/01/2026
vegan grilled vegetables: Spiced Vegetable Traybake
Ingredients:
• 1 kg baby potatoes
• 1 red onion
• 1 sweet red pepper
• 400 g mix of broccoli and cauliflower florets
• 3–4 baby carrots
• 1 courgette (zucchini)
• 2–3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground cinnamon
• Salt and black pepper, to taste
Preheat the oven to 180–200°C (350–400°F). Wash the baby potatoes and cut them in half if they’re larger. Chop the onion, pepper, courgette, and carrots into bite-sized pieces. Mix all the vegetables in a large roasting tray. Drizzle with olive oil, then sprinkle over the cumin, coriander, cinnamon, salt, and pepper. Toss well so everything is coated. Roast in the oven for about 40 minutes, stirring once halfway through, until the vegetables are golden and tender.
Transfer to a serving plate, sprinkle with chopped parsley, and drizzle with sriracha for a fresh, spicy finish.
