Recipe description
June 22, 2026
Vegetable traybake with baby potatoes
Gently roasted veggie traybake boosts fiber and gut-friendly variety.
82%
General Gut Health Match
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Takes about 2 minutes.
Why this recipe fits you
- Rich in fiber from potatoes and mixed vegetables.
- Includes colorful plant foods that support dietary diversity.
- Olive oil, herbs, and whole-food ingredients promote balanced nutrition.
Gut Health Score
How these gut-support scores are calculated
These scores are estimated from the recipe’s ingredients, nutritional profile, and gut-health relevance. They are intended as practical guidance, not as medical advice.
Fiber support
Looks at fiber-rich ingredients such as legumes, vegetables, fruit, whole grains, nuts, and seeds.
Polyphenol support
Reflects ingredients such as berries, herbs, spices, cocoa, olive oil, colorful vegetables, and other plant foods.
Diversity support
Considers the variety of plant-based ingredients used in the recipe.
Inflammation-balance support
Considers the balance between whole-food ingredients, healthy fats, added sugars, refined carbohydrates, and highly processed components.
Fermentation support
Reflects fermented ingredients or ingredients that may support microbial fermentation, such as prebiotic fibers.
Blood-sugar balance support
Considers fiber, protein, fat quality, added sugars, and the type of carbohydrates in the recipe.
Ingredients
Baby potato
20
piece
Oil, olive
2
tablespoon
Garlic
3
piece
Red pepper
1
piece
Zucchini
1
piece
Cherry tomatoes
1
cup
Rosemary
1
tablespoon
Instructions
1
Preheat the oven to 200 degrees Celsius (400 degrees Fahrenheit).
2
Wash and halve the baby potatoes.
3
Chop the bell pepper, zucchini, and red onion into bite-sized pieces.
4
In a large bowl, combine the baby potatoes, bell pepper, zucchini, and red onion.
5
Drizzle with olive oil and sprinkle with salt and mixed herbs.
6
Toss everything together until evenly coated.
7
Spread the vegetables out on a baking tray.
8
Roast in the oven for 25-30 minutes or until the vegetables are tender and golden.
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Nutrition
380 kcal
Calories
7 g
Protein
45 g
Carbohydrates
6 g
Fiber
5 g
Sugar
9 g
Fat
2 g
Saturated fat
0.8 g
Salt
FAQ
What temperature and how long should I roast this traybake?
Roast at 200°C (about 395–400°F) for 30–45 minutes, turning halfway, until the potatoes are tender and the vegetables are roasted.
Which vegetables pair well, and can I swap in seasonal produce?
Good options include bell peppers, courgettes, red onion, carrots, broccoli, cauliflower, and cherry tomatoes. Swap in what’s in season.
Is this dish vegan, vegetarian, and gluten-free?
Yes. It’s plant-based and vegetarian, and naturally gluten-free unless you add gluten-containing ingredients.
Should I parboil the baby potatoes before roasting?
Parboiling is optional. It can speed cooking and help crisp edges; if you skip it, roast longer or cut potatoes smaller.
How should I cut the vegetables for even cooking?
Cut potatoes and other veg into roughly uniform pieces so they cook evenly.
How many servings does this make, and how can I scale it?
Typically 4 servings as a main, or 2–3 with side dishes. To scale, adjust the quantities and use a larger tray.
How should I store leftovers and how long do they keep?
Cool briefly, then store in an airtight container in the fridge for 2–3 days. Reheat in the oven or on the stove.
How can I reheat leftovers to keep them crispy?
Reheat in a hot oven at 180°C (350°F) for 10–15 minutes, or in a hot skillet to crisp the edges.
Can I add protein or pantry staples like chickpeas or tofu?
Yes. Add canned chickpeas or cubed tofu before roasting; adjust seasoning as needed.
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