Salsa Verde Traybake

Back
Print Recipe

Salsa Verde Traybake

This vibrant Salsa Verde Traybake is a delicious and wholesome dish, perfect for a quick weeknight dinner. Roasted red onions, mushrooms, zucchini, and chickpeas create a savory base, while the fresh salsa verde adds a burst of flavor. The torn sourdough bread on top becomes perfectly crisp, making each bite satisfying and delightful. It’s easy to prepare in just 15 minutes and makes a hearty meal for four!
My Notes:
Click here to add your own private notes.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Meal Type: Dinner
Special: Gluten-Free, Kid-Friendly, Nut-Free, Seasonal (Cold Weather), Seasonal (Hot Weather), Soy-Free
Tool: Oven
Ingredient: Chickpeas, Mushrooms, Tomatoes, Zucchini
Servings: 4
Ingredients
For the traybake:
  • 2 red onions cut into wedges
  • 7 oz mushrooms (2 1/2 cups)
  • 2 medium zucchinis sliced
  • 14 oz cherry tomatoes (1 3/4 cups)
  • 1 14oz can(s) chickpeas drained & rinsed
  • 3 tablespoon(s) olive oil
  • salt & black pepper
  • 5.3 ounce(s) sourdough torn into bite-sized pieces (4 cups) (or sub gluten-free bread if preferred)
  • torn into bite-sized pieces
  • 1 1/2 tablespoon(s) balsamic vinegar
For the salsa verde:
  • 2 ounce(s) cilantro roughly chopped + extra to garnish (2 cups loosely packed)
  • 1 ounce(s) basil roughly chopped + extra to garnish (1 cup loosely packed)
  • 2 tablespoon(s) capers
  • 2 clove(s) garlic minced or pressed
  • 1 lime juiced
  • 1/4 cup(s) olive oil
  • 1 1/2 tablespoon(s) agave
US Customary - Metric
Instructions
  • Preheat the oven: Preheat the oven to 425°F (220°C).
  • Prepare the vegetables: Place the red onions, mushrooms, zucchini, cherry tomatoes, and chickpeas into a large roasting dish (about 9x13 inch or 23x33 cm). Drizzle 2 tablespoons of olive oil over the vegetables, season with salt and black pepper, and toss to ensure everything is well coated.
  • Roast the vegetables: Place the dish into the hot oven and roast for 20 minutes, until the vegetables have softened.
  • Toss and add bread: Remove the roasting dish from the oven and toss the vegetables to ensure even cooking. In a bowl, mix the torn pieces of sourdough bread with the remaining tablespoon of olive oil and balsamic vinegar. Scatter this bread mixture on top of the vegetables and return the dish to the oven to bake for an additional 10 minutes, or until the vegetables turn golden and tender, and the bread becomes crisp.
  • Prepare the salsa verde: While the traybake is in the oven, place all the salsa verde ingredients into a mini chopper or blender and blend until it forms a smooth green sauce.
  • Serve: Serve the roasted veggie traybake drizzled with the salsa verde on top, and add a sprinkle of cilantro and basil for extra freshness.
Notes
  • Veggie Variations: Feel free to swap in your favorite vegetables, such as bell peppers, carrots, or eggplant, for a personalized twist.
  • Storage: Leftover Salsa Verde Traybake can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through. For best texture, you may want to reheat it in the oven to help retain the crispness of the bread.
  • Serving Suggestions: Pair this traybake with a side salad or serve it over quinoa or rice for a more filling meal.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 512kcal | Carbohydrates: 57g | Protein: 14g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Sodium: 646mg | Potassium: 1024mg | Fiber: 9g | Sugar: 17g | Vitamin A: 2042IU | Vitamin C: 57mg | Calcium: 129mg | Iron: 5mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan