Roasted Summer Vegetable Tray Bake

 I love cooking with seasonal summer veggies – when they’re young and tender, they taste their best(air fryer roasted zucchini, for example). Roasting them together brings out amazing summer flavours, and I like to mix up the colours for a vibrant, inviting dish.

🍆🥔🥒Why This Summer Vegetable Tray Bake Is Different From Your Usual Roast

This recipe is slightly different to your regular traybake, but better! We process the tomato and garlic (optionally add chilli for spice)before adding them to the tray — this gives the vegetables extra flavour and a lovely roasted texture. Enjoy the best of summer in a traybake – or even in a fresh salad on a hot day!

You already know how much I enjoy a good tray bake for easy meals – just like my tomato gnocchi bake or even aloo gobi tray bake. They’re fuss-free, full of flavour, and always make a great side for a main meal.

❓Why You’ll Love This Recipe

• Only 10 ingredients, all budget-friendly.
• Everything cooks in one baking sheet– no juggling pans on the hob.
• Use whatever veggies are in season!
• This summer traybake is versatile enough for any occasion, from an easy midweek meal to Easter, Thanksgiving, or Christmas.
• If you’re looking for an easy roast summer vegetables recipe, this one-pan tray bake is perfect.

📋Ingredients

Complete list of ingredients and amounts can be found in the recipe card below

• Aubergine (Eggplant): Pick up whichever variety is easily available at your local supermarket. Great in aubergine potato curry too!
• Courgette (Zucchini): In season during summer, and I love adding them to everything – even a creamy courgette curry!
• Potatoes: I like using mini, new, or baby potatoes when they are freshly harvested. Large potatoes work too – just cut them into quarters.
• Bell peppers: I usually go for red and yellow for sweetness and colour.
• Tomatoes: I chopped vine tomatoes with garlic cloves, but honestly, any type works. If I had cherry tomatoes, I’d just toss them in whole for roasting.
• Red onion: Adds immense flavour. White or brown onions are fine too.
• Herbs: I've used green onion, but parsley, thyme, or oregano would all be lovely.
• Olive Oil for tossing all the veggies together. Sunflower or Vegetable oil also works.

🔪How to make Roasted Summer Vegetables Tray Bake

Step 1: Chop the courgettes into half moons, new potatoes into halves, aubergine into 1-inch chunks, bell peppers into chunks, and red onion into wedges. Add everything to a baking sheet.

Step 2: In a chopper, process the tomatoes and garlic until minced. Add them to the tray with a drizzle of oil, salt, and pepper to make your roasted summer vegetables.

Step 3: Toss everything together so the vegetables are evenly coated.

Step 4: Roast in a preheated oven at 200°C for 50–60 minutes, tossing halfway through. Serve hot straight from the oven, or let cool slightly for a summer salad.

This aubergine and potato tray bake is a simple, versatile summer tray bake perfect for any meal.

Variations

• Swap in cauliflower, broccoli, or mushrooms for extra texture.
• Sweet potatoes make a delicious alternative to regular potatoes. (think of the roasted sweet potatoes in the air fryer)
• Add a handful of cherry tomatoes for extra juiciness.

👩🏻‍🍳Sandhya’s Expert Tips

• Spread the veggies out in one layer — so they roast evenly and don’t steam.
• Chop the vegetables into similar sizes so they cook at the same time.
• Roast longer for best flavour and texture.Aubergine and Courgette need at least 50–60 minutes in the oven. Don't repeat my mistake— I once took them out at 30 minutes, and they weren’t fully done — I had to finish them off in a pan over high heat.
• Seasonal Summer veggies like courgettes, aubergine, new potatoes and peppers taste best when young and tender.
• Use whatever oil you have on hand—I usually go for olive oil or sunflower oil.

🍽️ Serving Suggestions

• I love serving these roasted vegetables just as they are – they make such a colourful and tasty side dish.
• Try pairing this summer traybake with creamy pesto gnocchi for a delicious and filling meal.
• Add them to naan bread pizza for extra flavour and a pop of colour.
• They’re also fantastic tucked inside a veggie quesadilla.
• Or keep it simple – make a warm vegetable sandwich with a little cheese.

They are so simple to make, and these easy roast vegetables tray bake don’t have to be just for summer. They’d be fabulous for Thanksgiving and Christmas too (instead of Christmas veggies traybake)– or even served with a Sunday roast.

🧂Storing leftovers

• In the fridge: Store the summer vegetable tray bake in an airtight container for up to 3 days. To reheat, add the veggies to a pan and heat over high heat before serving.
• Freezing: I don’t recommend freezing this summer tray bake, as the texture of the vegetables can change.