Leftovers Traybake

Pre-heat your oven to 200°C (400°F)
Chop vegetables into 1 inch cubes (2.5cm) and place on a baking sheet and tray. 2 cups leftover vegetables
Add protein source to the tray. ¾ cups leftover protein source (legumes, cheese, tofu etc.)
Coat with a seasoning and oil of your choice. 2 tsp vegetable oil, seasoning of your choice
Baking time is between 20 and 40 minutes (check and remix at 20 minutes). The veggies will cook quicker or slower depending on the size that you chop them.
When the veggies look crispy and are tender inside remove from oven. Poking with a knife will tell you if they’re ready – it should slide through easily.
Garnish with grains . Serve with a dip . Enjoy! 🙂 3 tbsp dip of choice, ½ cup leftover grains, cooked

½ cup ( 110 g ) leftover grains, cooked
2 cups ( 300 g ) leftover vegetables (eg. broccoli, potatoes, bell pepper, tomatoes)
¾ cups ( 160 g ) leftover protein source (legumes, cheese, tofu etc.)
2 tsp vegetable oil
seasoning of your choice (get creative or just salt)
3 tbsp dip of choice (eg. hummus, yogurt)

Pre-heat your oven to 200°C (400°F)
Chop vegetables into 1 inch cubes (2.5cm) and place on a baking sheet and tray.
Add protein source to the tray.
Coat with a seasoning and oil of your choice.
Baking time is between 20 and 40 minutes (check and remix at 20 minutes). The veggies will cook quicker or slower depending on the size that you chop them.
When the veggies look crispy and are tender inside remove from oven. Poking with a knife will tell you if they’re ready – it should slide through easily.
Garnish with grains . Serve with a dip . Enjoy! :-)

Leftovers Traybake#