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
- Preparation Time15 mins
- Cooking Time35 mins
Nutrition per serving
- Energy439 Kcals
- 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.