Colourful vegetables with olive-soy sauce dressing

Colourful vegetables with olive-soy sauce dressing

A hassle-free tray bake recipe - a variety of colourful vegetables are all cooked in one pan together, saving on the washing up! Suitable for vegetarians

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  • Serves4
  • Preparation Time15 mins
  • Cooking Time35 mins

Nutrition per serving

  • Energy439 Kcals
  • Protein7.6g
  • Carbohydrates30.2g
  • Fat31.5g


  • 120 g sweet potato
  • 120 g carrots
  • 240 g small potatoes
  • 120 g courgette
  • 100 g yellow pepper
  • 120 g broccoli
  • 12 cherry tomatoes (approx. 120 g)
  • 3-4 tbsp olive oil
  • 1 tbsp Kikkoman Naturally Brewed Soy Sauce
  • herbs, as desired, e.g. oregano, bay leaf
  • 200 ml vegetable broth

For the olive-soy sauce dressing:

  • 4 tbsp Kikkoman Naturally Brewed Soy Sauce (approx. 40ml)
  • 60 g mild green olives (without stone)
  • ¼ tbsp lemon juice
  • 6 tbsp olive oil
  • 4 tbsp smooth apple sauce
  • 2 tbsp pine nuts
  • 1 tsp sugar
  • 2 tsp capers


Peel the sweet potato and carrots and wash with the potatoes. Cut the sweet potato and carrots into pieces, halve the potato and precook all for about 5 minutes.

Wash the courgettes and cut off the ends. Halve peppers, remove seeds and webs, wash peppers and cut into bite-sized pieces with courgettes. Cut broccoli into florets and wash. Wash the tomatoes.

Preheat oven to 200°C (180°C fan oven). Mix olive oil and soy sauce in a large bowl. Add the potatoes and vegetables with the herbs, as desired, and mix.

Pour the vegetable broth into a deep oven tray or a large casserole dish, spread the vegetables on top and cook in the preheated oven for 20-25 minutes.

For the olive-soy sauce dressing, puree all ingredients except the capers in a blender. Chop the capers and add. Remove the oven tray or casserole dish from the oven, sprinkle with the olive-soy sauce dressing and serve with bread to taste.

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