One-pan roasted vegetables
An easy, vegan one-tray roast: crisp-edged new potatoes, charred aubergine and courgette, sweet tomatoes and mushrooms, ready in 50 minutes.
This is the no‑fuss roast veg that actually makes you feel virtuous. A single baking tray, a punchy lemon‑balsamic dressing and a minutes‑to‑prep routine produce sweet, charred veg with crisp potato edges.
Perfect for a midweek supper, a weekend side for grilled fish or tucked into warm flatbreads. Make it vegan and gluten‑free with no drama — it improves if you let leftovers sit for a day.
Ingredients
- 400 g aubergine
- 300 g courgette
- 200 g red pepper — about 2 peppers
- 600 g baby potatoes — halved
- 150 g brown onion — about 1 medium, cut into wedges
- 200 g chestnut mushrooms — halved
- 250 g cherry tomatoes
- 4 garlic cloves — crushed or thinly sliced
- 45 ml olive oil
- 1 lemon — juice of 1 lemon
- 15 ml balsamic vinegar
- 10 ml dried oregano
- 5 ml smoked paprika
- 10 ml sea salt
- 5 ml black pepper — freshly ground
- 15 g fresh parsley — roughly chopped, to garnish
- 0 ml chilli flakes — optional
Equipment
- baking tray
- saucepan
- mixing bowl
- tongs
Instructions
Preheat the oven to 200°C fan/220°C conventional. Line a large baking tray with a little kitchen paper to blot any excess moisture from the aubergine later if needed.
Place the baby potatoes in a saucepan, cover with cold water, add 1/2 tsp of the sea salt and bring to the boil. Simmer gently for 8 minutes until just fork‑tender, then drain thoroughly.
While the potatoes cook, cut the aubergine into 2–3cm chunks, slice the courgette into thick half moons, remove seeds and slice the red pepper into large pieces, halve the chestnut mushrooms, quarter the brown onion and leave the cherry tomatoes whole. Crush or thinly slice the garlic cloves.
Make the dressing: in a bowl whisk together the olive oil, juice of the lemon, balsamic vinegar, dried oregano, smoked paprika, the remaining sea salt, black pepper and chilli flakes. Reserve roughly half the dressing for tossing the vegetables later.
Tip the drained potatoes into the baking tray, toss with about half the dressing so they’re lightly coated and spread them out in a single layer. Roast for 15 minutes to begin crisping the edges.
Remove the tray, add the aubergine, courgette, red pepper, brown onion, chestnut mushrooms and cherry tomatoes. Drizzle over the remaining dressing, toss so everything is evenly coated and spread out again. Return to the oven and roast for a further 20 minutes, turning once, until vegetables are tender and nicely charred at the edges.
Remove the tray from the oven and leave the vegetables to rest for 5 minutes on the tray — this lets the juices settle so the roast isn’t watery.
Scatter over the chopped fresh parsley, squeeze over a little extra lemon if you like and serve straight from the tray.
Tips
- If your aubergine is very watery, salt the chunks and rest on kitchen paper for 10 minutes, then blot before roasting to avoid sogginess.
- Cut the vegetables to similar sizes — that’s the fastest route to even cooking and no charcoal surprises.
- Make the dressing ahead and keep in the fridge for up to 48 hours; toss just before roasting for the freshest flavour.
- Leftovers reheat well in a hot oven (200°C fan/220°C conventional) for 10–12 minutes to revive the edges, or serve cold in salads.
- If you don’t have a single tray large enough, use two — overcrowding steams the veg instead of roasting it.
Substitutions
baby potatoes → sweet potato, 600 g, cut into 2 cm chunks
Noticeably differentchestnut mushrooms → field mushrooms, 200 g, quartered
Stays closeolive oil → rapeseed oil, 45 ml
Stays closebalsamic vinegar → red wine vinegar, 15 ml + 1 tsp maple syrup
Noticeably different
Nutrition
Per serving · estimated
- 313
- Calories
- 8 g
- Protein
- 45 g
- Carbs
- 11 g
- Fat
- 10 g
- Fibre
- 6 g
- Sugar
- 1200 mg
- Sodium
FAQ
Can I roast everything together from cold?
Starchy potatoes need a head start — parboil them first. Without parboiling, they either stay hard or you have to cut everything tiny which changes the texture.
How do I stop aubergine from going soggy?
Salt and rest slices on kitchen paper for 10 minutes, then blot before roasting; or ensure you use enough dressing so the aubergine cooks through and caramelises rather than stews.
Can I make this ahead for guests?
Yes — roast fully, then reheat in a hot oven for 10–12 minutes. You can also roast a day ahead, keep refrigerated and refresh with a splash of olive oil and lemon before serving.
Is this dish suitable for vegans?
Yes — the recipe contains no animal products as written.
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