Salsa Verde Traybake

This Salsa Verde Traybake is exactly the kind of dinner I like when I want plenty of vegetables without turning the kitchen into a disaster zone. Red onions, mushrooms, zucchini, cherry tomatoes, and chickpeas roast together until tender, then crisp pieces of sourdough are added right at the end. The whole thing gets finished with a bright homemade salsa verde made with cilantro, basil, capers, garlic, lime, olive oil, and a little maple syrup. Fresh, colorful, satisfying, and all made in one roasting dish.

Try my Roasted Vegetable Traybake with Yogurt Tahini Dressing recipe.

Why You’ll Love This Recipe

• Mostly one-pan cooking: Everything roasts together in one dish, which means less cleanup afterward.
• Packed with vegetables: Red onion, mushrooms, zucchini, and tomatoes give you plenty of color and variety.
• Chickpeas make it more filling: They turn the traybake from a side dish into something substantial enough for dinner.
• The sourdough gets wonderfully crisp: Those golden pieces soak up some of the tomato juices while keeping crunchy edges.
• Loads of fresh flavor: Cilantro, basil, lime, capers, and garlic make the salsa verde bright and punchy.
• Naturally plant-based: No meat or dairy is needed.
• Easy to adapt: Use whatever roasting vegetables you have available.
• Ready in 45 minutes: Most of that time is simply letting the oven do the work.

Try my Maple-Glazed Eggplant and Lentil Traybake recipe.

What You’ll Need to Make Salsa Verde Traybake

For the Traybake

• 2 red onions, cut into wedges
• 7 ounces (200 g) mushrooms
• 2 zucchinis, sliced
• 1 (14-ounce/400 g) can cherry tomatoes
• 1 (14-ounce/400 g) can chickpeas, drained and rinsed
• 3 tablespoons olive oil, divided
• Salt, to taste
• Black pepper, to taste
• 5.3 ounces (150 g) sourdough bread, torn into bite-sized pieces
• 1½ tablespoons balsamic vinegar

For the Salsa Verde

• 2 ounces (60 g) cilantro, roughly chopped, plus extra for garnish
• 1 ounce (30 g) fresh basil, roughly chopped, plus extra for garnish
• 2 tablespoons capers
• 2 garlic cloves, grated
• Juice of 1 lime
• 4 tablespoons olive oil
• 1½ tablespoons maple syrup

Try my Potato, Bean and Asparagus Traybake recipe.

What You’ll Need to Do

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Serves: 4
• Course: Main Course

Start by preheating the oven to 425°F (220°C).

Grab a large roasting dish, around 12 x 10 inches (30 x 25 cm) works nicely.

Add the red onion wedges, mushrooms, sliced zucchini, cherry tomatoes, and drained chickpeas.

Drizzle over 2 tablespoons of olive oil, season generously with salt and black pepper, and toss everything together until the veggies are nicely coated.

Pop the dish into the hot oven and roast for 20 minutes.

At this point, the vegetables should be starting to soften and the tomatoes will be getting juicy. Pull the tray out and give everything a good toss so nothing spends the entire cooking time glued to one corner.

Now for the bread.

Add the torn sourdough pieces to a bowl and toss them with the remaining 1 tablespoon olive oil and the balsamic vinegar.

Scatter the bread over the roasted vegetables, then return the whole tray to the oven for another 10 minutes.

You’re looking for tender, slightly golden vegetables and crisp little pieces of sourdough with plenty of flavor soaked into them.

While the oven finishes its work, make the salsa verde.

Add the cilantro, basil, capers, grated garlic, lime juice, olive oil, and maple syrup to a mini chopper or blender. Blitz everything until you’ve got a vibrant green sauce. It doesn’t need to be completely smooth. A little texture is perfectly welcome.

Once the traybake is ready, drizzle that salsa verde generously over the top.

Finish with a little extra chopped cilantro and basil and get it to the table while those sourdough pieces are still crisp.

Try my Middle Eastern Chicken Traybake recipe.

Easy Ingredient Swaps

Red onions: Yellow onions or shallots work just as well.

Mushrooms: Button, cremini, baby bella, or chopped portobello mushrooms can all be used.

Zucchini: Yellow squash, eggplant, or bell peppers are easy alternatives.

Cherry tomatoes: Regular chopped tomatoes can work, although canned cherry tomatoes give you particularly juicy results.

Chickpeas: Cannellini beans, butter beans, or kidney beans can replace them.

Sourdough: Any rustic bread, ciabatta, baguette, or sturdy whole-grain bread will work.

Cilantro: If you’re not a cilantro fan, use extra basil and some parsley instead.

Basil: Parsley or mint can replace some or all of the basil.

Capers: Chopped green olives can give you a similar salty, briny flavor.

Maple syrup: Agave syrup or a little honey can work if you don’t need the recipe to remain vegan.

Try my Salmon, Rice and Tomato Tray Bake recipe.

Some Twist and Tweak Ideas

Add more vegetables: Bell peppers, eggplant, broccoli, asparagus, or cauliflower would all work beautifully.

Turn up the heat: Add red pepper flakes to the vegetables before roasting or a fresh green chili to the salsa verde.

Add extra protein: Tofu, tempeh, white beans, or plant-based sausages can make the traybake even more substantial.

Make it Mediterranean: Add olives and artichoke hearts before roasting.

Give the bread more garlic flavor: Toss the sourdough with a little garlic powder along with the oil and balsamic vinegar.

Add lemon: Swap the lime in the salsa verde for lemon for a slightly different citrus flavor.

Make it extra herby: Add parsley, mint, or chives to the salsa verde.

Add something creamy: A spoonful of hummus or a drizzle of tahini works really well alongside the sharp, herby salsa.

Some Helpful Tips

Use a large enough roasting dish. If everything is packed too tightly, the vegetables will steam instead of roast.

Drain the chickpeas properly. Excess liquid can make the tray unnecessarily wet.

Don’t add the bread too early. Ten minutes is enough to get it golden and crisp without turning it into little rocks.

Use sturdy bread. Sourdough works so well here because it can absorb vegetable juices without immediately falling apart.

Taste the salsa verde before serving. Capers are naturally salty, so you may not need additional salt.

Adjust the consistency. If the salsa verde is too thick, blend in a teaspoon or two of water or extra lime juice.

Add the sauce after roasting. Keeping the salsa verde fresh preserves the bright color and herbal flavor.

Some Budget-Friendly Tips

This recipe is already built around fairly economical vegetables and canned chickpeas.

Choose whichever vegetables are in season or on sale instead of feeling tied to zucchini and mushrooms.

Canned chickpeas are convenient, but dried chickpeas can cost less if you regularly cook with legumes.

Fresh herbs can be one of the pricier ingredients. If necessary, use a little less cilantro and basil and bulk the sauce out with inexpensive parsley.

There is also no need to buy fresh sourdough especially for this recipe. Slightly stale bread is actually perfect because roasting brings it back to life.

And if canned cherry tomatoes cost more than regular canned tomatoes, use a standard can of chopped tomatoes instead.

Some Serving Ideas

This traybake works well as a complete meal, but you can easily build around it.

Try serving it with:

• A simple green salad
• Hummus
• Extra chickpeas
• Grilled or baked tofu
• Couscous
• Quinoa
• Brown rice
• Warm pita bread
• Avocado slices
• Tahini sauce
• Lemon or lime wedges

For a lighter lunch, I’d serve the traybake exactly as it is.

For a larger dinner, add some quinoa, couscous, or grilled tofu on the side.

Some Storage and Reheating Tips

Refrigerating: Allow the traybake to cool completely, then transfer it to an airtight container and refrigerate for up to 3 days.

Store the salsa separately: This keeps its color and flavor fresher and allows you to add it after reheating.

Reheating in the oven: Spread leftovers on a baking sheet and reheat at 375°F (190°C) until warmed through. This is the best method for bringing some crispness back to the sourdough.

Air fryer: A few minutes in an air fryer can also work well for individual portions.

Microwave: It is convenient, but the bread will become much softer.

Freezing: I wouldn’t recommend freezing the complete traybake. The zucchini and bread can become quite soft after thawing.

For meal prep, it’s better to make the roasted vegetables ahead and add freshly toasted bread and salsa verde when serving.

Final Thoughts

This Salsa Verde Traybake manages to hit a lot of good notes with very little fuss. You’ve got tender roasted vegetables, hearty chickpeas, crisp sourdough, juicy tomatoes, and a fresh green sauce tying everything together.

The salsa verde is really what takes it from a simple vegetable tray to something much more interesting. The herbs keep it fresh, capers add that salty little punch, lime brings acidity, and maple syrup balances everything out.

It’s also exactly the sort of recipe you can make differently every time depending on what’s in the fridge. Swap the vegetables, change the beans, add a little chili, or throw in some extra protein. The basic formula still works.

Salsa Verde Traybake

Make this easy Salsa Verde Traybake with roasted vegetables, chickpeas, crispy sourdough and a fresh cilantro basil sauce for a flavorful dinner.

Author: Danny Davis Courses: Dinner Recipe Keys: Dairy Free M Meal Prep Vegan

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Prep Time 15 mins Cook Time 30 mins Total Time 45 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 10 Calories: 407

Ingredients

Servings

For the traybake:

• 2 red onions, cut into wedges
• 7 oz mushrooms (200g)
• 2 zucchinis, sliced
• 14 oz can cherry tomatoes (400g)
• 14 oz can chickpeas, drained and rinsed (400g)
• 3 tbsp olive oil
• salt and pepper
• 5.3 oz sourdough bread, torn into bite-sized pieces (150g)
• 1.5 tbsp balsamic vinegar

For the salsa verde:

• 2 oz cilantro, roughly chopped + extra to garnish (60g)
• 1 oz basil, roughly chopped + extra to garnish (30g)
• 2 tbsp capers
• 2 cloves garlic, grated
• 1 lime, juiced
• 4 tbsp olive oil
• 1.5 tbsp maple syrup

Instructions

1. Preheat the oven to 425°F (220°C).
2. Place the red onion wedges, mushrooms, sliced zucchini, canned cherry tomatoes, and drained chickpeas in a large roasting dish measuring approximately 12 x 10 inches (30 x 25 cm).
3. Drizzle the vegetables with 2 tablespoons of olive oil and season with salt and black pepper. Toss thoroughly until evenly coated.
4. Transfer the roasting dish to the oven and cook for 20 minutes, or until the vegetables begin to soften.
5. Remove the dish from the oven and carefully toss the vegetables to promote even cooking.
6. Place the torn sourdough pieces in a bowl. Add the remaining 1 tablespoon of olive oil and the balsamic vinegar, then toss until the bread is evenly coated.
7. Scatter the bread over the roasted vegetables and return the dish to the oven.
8. Continue roasting for approximately 10 minutes, or until the vegetables are tender and lightly golden and the bread is crisp.
9. Meanwhile, prepare the salsa verde. Place the cilantro, basil, capers, grated garlic, lime juice, olive oil, and maple syrup in a mini food processor or blender.
10. Blend until a vibrant green sauce forms. Adjust the consistency with a small amount of water if necessary.
11. Remove the traybake from the oven and drizzle the salsa verde over the roasted vegetables and bread.
12. Garnish with additional cilantro and basil before serving.
    

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 407kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 59g20%

Dietary Fiber 15g60%

Protein 15g30%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Estimated GI: ~45

Estimated GL per serving: ~18

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