Welcome to Let's Get Baked. Autumn traybakes where we keep the cooking simple and let the seasoning do the hard work. Rosie makes them, Neil says the words, you eat them.
First up: tomatoes and courgettes roasted in Onion Wrangler salt, with chickpeas, red chilli and chunks of feta. Slice up the veg, add a load of olive oil, the feta and the chickpeas, mix it all together and douse it in onion salt. Thirty minutes in the oven and dinner is done.
Serves four.
Ingredients
- 3 courgettes, cut into thick chunks
- 400g cherry tomatoes
- 1 x 400g tin chickpeas, drained
- 200g feta, in big chunks
- 1 red chilli, sliced
- 4 tbsp olive oil
- 2 tsp Onion Wrangler Pickled Onion Salt, plus more to finish
- A handful of soft herbs to finish, parsley or basil
Method
- Heat the oven to 200C fan.
- Put the courgettes, tomatoes, chickpeas and chilli into a large roasting tin. Add the olive oil and the Onion Wrangler salt and mix with your hands so everything is coated.
- Tuck the feta chunks in among the veg.
- Roast for 30 minutes, until the courgettes have caught at the edges and the feta has gone soft and golden on top.
- Finish with more onion salt and the herbs. Eat with bread, rice, or straight from the tin.