ARTICLE
Mediterranean summer veg & bean tray-bake on turkish
November 10, 2025-4 min read
Written by cook: Alice Zaslavsky
Takes: 40 minutes
Makes: enough for 4-6
What you’ll love about this tray bake, besides the fact that it’s ready in a jiff, thanks to the magic of a fan-forced oven, is that you’ve probably already got most of the ingredients in your pantry. I’ve served this on wide Turkish pide, which you can bake between two trays to maximise the surface area that gets lovely and crispy. This tray bake is a great one to serve for vegos – or use planty cheese to make this vegan, but would also be delish as a side dish served with a roast chicken (such as my upside down one). You could even nestle some marylands into your oven’s widest, highest-sided tray, along with the rest of the ingredients and roast for 40-50 mins until the internal temperature is at 75-80°C (use a meat thermometer) and/or the juices run clear. This tray bake can be prepared a day ahead and reheated on low to serve warm – or pulled out of the fridge half an hour before serving to take the fridge chill off and serve cold. The bread is best prepared on the day.
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Ingredients:
2 tins (800g) canellini beans, drained and rinsed
1 tin (400g) cherry tomatoes (or fresh cherry toms if in season)
1 Spanish onion, sliced into 1cm wedges, with the grain
1 jar (approx 200g) roasted red capsicum, cut into strips, liquid too
6-8 garlic cloves, bruised with skin-on 1 tsp smoked paprika (sweet or hot is up to you)
Small drizzle of honey (optional but excellent)
1 teaspoon salt flakes & ¼ teaspoon freshly cracked pepper ¼ cup (60ml) extra virgin olive oil 200g feta of choice (something creamy works best here!) ½ bunch chopped flat leaf parsley, finely chopped from stem to leaf
100g rocket, washed and spun
lemon cheeks, to serve
Preheat the oven to 180°C fan (200°C conventional)
Start to assemble the tray by tossing the cannellini beans, cherry tomatoes, onion wedges, roasted capsicum slices and liquid, paprika, honey (if using), salt and pepper, with half of the olive oil and the garlic cloves.
Bake for 25 minutes until the beans start to burnish and the garlic softens.
Meanwhile, place the bread slices on a baking tray, drizzle in remaining oil (you could also use a spray oil here) then slip another tray on top to flatten the bread and stop the slices curling up into half-moons. Bake for 20 minutes, until the bread is golden brown and crispy as all heck.
When the bread is golden brown and starting to burnish at the edges, pull the tray out of the oven. Remove the garlic from the skin and schmear over the warmed bread. Top with cooked bean mix, sprinkle with rocket, parsley and blobs of feta.
Serve hot or warm and finish with salt flakes, freshly cracked pepper from a height and lemon wedges or cheeks on the side to squeeze over for extra tang.
