Cheesy Veg Traybake Recipe
Give leftover Christmas-dinner veg a new lease of life in this tasty and flexible recipe. It’s a great way to use up cooked veg, odds and ends from the cheeseboard and even sauces or chutneys – best of all, it really doesn’t taste like ‘leftovers’! Serves 2-4.
Method
Switch on the oven at 200°C (Gas Mark 6) and place a small saucepan over a medium heat. Put the chopped nuts into the pan and cook for 6-8 minutes until lightly toasted, shaking the pan regularly to prevent burning. Tip the nuts on to a plate and set aside.
Next, tumble all the leftover veg into a roasting tray large enough to hold them comfortably, then drizzle with the olive oil and season with salt and pepper to taste (you probably won’t need much, as they will have been seasoned when cooked initially).
Scatter over the herb leaves and mix everything gently until well combined, then put the tray into the hot oven for 15 minutes. Take the tray out of the oven and dot the top with the pieces of cheese, then return to the oven for about 5 minutes, until the cheese has melted and turned golden.
Take the tray out of the oven and drizzle liberally with the sauce or chutney, then scatter over the toasted nuts and serve.
