Hello lovelies,
a delicious and wholesome meal that only requires a baking tray and an oven? Here you are: Autumnal oven veggies with vegan feta. The oven does the work for you: Okay, you still have to cut the vegetables yourself. The oven veggies are prepared quickly and within 30 minutes there is a meal on the table that the whole family likes. On top it‘s full of healthy ingredients and the roasted aromas are simply delicious, though when the girls ask for a spoon instead of a fork, the pumpkin skips the tray and turns into my pumpkin soup with mango and tempeh crumble, creamy from coconut milk and fruity from a whole ripe mango.
The tray with pumpkin, the first Brussels sprouts and potatoes is definitely a real autumn dream and the chickpeas provide additional proteins. The potatoes are filling and so you can perfectly serve the oven veggies as a main course, although on cold evenings we just as happily pile them onto a bowl of homemade vegan spätzle without egg. Of course, it‘s also suitable as a side dish and you can serve it with a salad for example. For more ways to use pumpkin in the oven and in the pot, see my overview of pumpkin recipes from the blog.
I love those colorful plates with roasted vegetables and even if your family (or your guests :-)) don‘t like everything, they can pick out what they like. For example, one of my daughters mainly wanted to eat Brussels sprouts, while the other one preferred potatoes - I like everything anyway. We enjoy to eat the veggies with, for example, fresh sauerkraut and a delicious hummus, but also a herbal curd would be a good addition to the vegetables.
Of course you are also very free in the choice of vegetables. A good match are also e.g. cauliflower, fennel or parsnip, and when there is more parsnip in the box than fits on one tray it goes into my pumpkin and parsnip soup with apple, blended smooth and completely without cream. Take what you have available at home, or what you like most. The more colorful the better and the more nutrients the dish contains.
Fresh herbs are definitely a must for oven veggies. You can remove them after baking, the veggies will adopt the flavor. This time I used rosemary, but I also like thyme for these kind of dishes. Try the orange zest, because that gives the vegetables that certain something and a fresh aroma.
I hope the quick oven veggies are an inspiration for you and you will give it a try. I find these type of meals incredibly practical for after school/work, because you can prepare them so easily, and roasted pumpkin left over from the tray is exactly what I roll up cold the next day in my autumn rolls with rice paper and beetroot dip. And if you need more quick ideas, then have a look at my category “Quick recipes”.
If you are in the mood for more cozy tray bakes, you will probably also love my colorful oven vegetables with bulgur or the warming pumpkin hummus with roasted veggies. And as a fresh side, my autumn salad with roasted Brussels sprouts and pumpkin goes wonderfully with it.
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