These one-tray summer recipes make washing up the least of your worries…

Now that summer’s here it’s time to spend less time slaving away at the stove. These one tray recipes are perfect for the warmer months for their lightness of flavour and healthy, vibrant ingredients. You’ll be able to whip them up quicker than you can crack open the Pinot. Enjoy!

Honey Mustard Salmon and Rainbow Veggies

INGREDIENTS

1 courgette, sliced into 1/2-inch thick rounds
1 broccoli, cut into bite-sized florets
1/2 medium red onion, diced into 1 inch chunks
2 tbsp olive oil, divided
Salt and freshly ground black pepper
1 tbsp dijon mustard mustard
1 tbsp honey
3 garlic cloves, minced, divided
2 tsp fresh lemon juice
3 skinless salmon fillets
1 cup cherry tomatoes
4 lemon wedges, for serving

METHOD

Preheat oven to 400 degrees. Line a rimmed 18 by 13-inch baking sheet with parchment. Place courgette, red onion and broccoli on baking tray and drizzle with 4 tsp olive oil, season with salt and pepper and toss.
Roast in preheated oven for 8 minutes. Meanwhile in small bowl stir together mustard, honey, 1 tsp of the olive oil, 1 minced clove garlic and lemon juice, set aside.
Brush salmon fillets with half of the mustard mixture and season with salt and pepper. Flip each portion onto the baking tray and brush tops with remaining mustard mixture and season with salt and pepper.
Place tomatoes on baking sheet, drizzle with last 1 tsp olive oil and season with salt and pepper.
Sprinkle remaining 2 cloves garlic evenly over the vegetables and tomatoes.
Return to oven and roast until salmon has cooked through and vegetables have softened, about 12 – 15 minutes longer. Serve immediately with lemon wedges.

Recipe from cookingclassy.com

Teriyaki Chicken with Vegetables

INGREDIENTS

Teriyaki Glaze

230ml soy sauce
4-5 tablespoons honey (depending on how sweet you like it)
3½ tablespoons rice wine vinegar
1½ teaspoons sesame oil (plus more for drizzling on vegetables)
3 garlic cloves, minced
¾ teaspoon grated ginger
1 tablespoon cornstarch
50ml water
Salt and black pepper, to taste
3 boneless skinless chicken breasts, cut in half lengthwise
600g broccoli florets (about 2 bunches)
220g sliced carrots

Additional vegetables (optional)

55g edamame beans
55g cup pineapple chunks
Green onions and sesame seeds for garnish

METHOD

For the glaze

In a medium saucepan over medium heat, whisk together soy sauce, honey, vinegar, sesame oil, garlic, ginger, cornstarch and water until combined. Bring to a simmer, stirring frequently, until sauce thickens and bubbles. Remove from heat and set aside.

For the chicken and vegetables

Preheat oven to 400°F. Line a large sheet pan with parchment paper or foil coated with cooking spray and set aside.
Season each side of the chicken with salt and black pepper then drizzle spoonfuls of glaze over the chicken coating well on both sides. Reserve at least half of the glaze for later.
Cook in preheated oven for 20 minutes then remove the pan. Top chicken with additional glaze, flip chicken and glaze again.
Arrange the broccoli florets, carrots, edamame and pineapples in a single layer around the chicken. Season with black pepper and drizzle with ¼ teaspoon of sesame oil and teriyaki glaze and toss to coat. Return to the oven and bake for another 15-20 minutes, or until the chicken is cooked through and juices run clear.
Remove pan from oven, slice chicken into strips and drizzle with remaining sauce. Serve over rice or quinoa and garnish with green onions and sesame seeds, if desired.

Recipe from therecipecritic.com

Cod, Cherry Tomato and Green Olive Tray Roast

INGREDIENTS

1 red onion, cut into thin wedges
750g cherry tomatoes
Olive oil
6 evenly sized cod loins, about 125g each
6 pieces of parma ham
18 nocellara green olives
Flat-leaf parsley chopped to serve
Crusty bread

METHOD

Heat the oven to 220C/fan 200C/gas 7.
Put the onions and tomatoes in a shallow roasting tin or dish. Season, add 4 tbsp of olive oil and toss together. Roast for 15 minutes.
Wrap each piece of cod in a slice of Parma ham. Add the olives to the tray and sit the cod on top of the tomatoes.
Keep roasting for another 15 minutes until the cod is cooked through and the Parma ham has crisped up. Scatter with parsley and serve with some crusty bread.

Recipe from olivemagazine.com

Greek Lamb Tray Bake

INGREDIENTS

50g fresh white breadcrumbs
250g lamb Mince
1 egg, beaten
2 onions, halved
large handful mint, chopped
2 large potatoes, cut into wedges
2 courgettes, cut into batons
12 cherry tomatoes
2 tbsp olive oil
50g feta cheese, crumbled

METHOD

Heat oven to 200C/180C fan/ gas 6. Pop the bread crumbs, lamb mince, egg and plenty of seasoning in a bowl. Grate in half an onion and sprinkle in half the chopped mint. Give everything a good mix and shape into 8 patties. Place on a large, shallow roasting tray.
Cut the remaining onion halves into wedges. Place them on the tray around the lamb patties with the potatoes, courgettes and cherry tomatoes. Drizzle with olive oil and season. Bake for around 40 mins, turning everything once, until the lamb is cooked through and the vegetables are tender. Remove from the oven and sprinkle with feta and remaining mint.

Recipe from bbcgoodfood.com

Tray-Roast Squash, Sweet Potato and Grain Salad

INGREDIENTS

350g diced butternut squash and sweet potato
olive oil
1 onion, chopped
1 garlic cloves, crushed
2 tbsp mixed seeds

1 tbsp ras el hanout
2 x 250g packs ready cooked freekah or other grain
1 lemon, juiced
1 large bunch coriander, chopped

METHOD

Heat the oven to 190C/fan 170C/gas 5. Put the squash and potato in a bowl and toss with 3 tbsp olive oil, the onion, garlic, ras el hanout, 1 tsp salt and lots of pepper.
Spread on a non-stick baking tray and roast for 15-20 minutes, or until tender.
Tip in the freekah, lemon juice and coriander and stir everything together. Season again if needed. Serve sprinkled with the seeds.

Recipe from olivemagazine.com

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