Teriyaki vegetable one pan tray bake

Jacqueline Alwill

Brown Paper Nutrition

Leaning toward Asian tonight? Look no further than this super simple yet super charged Teriyaki Vegetable Tray Bake to hit your daily veg intake. You can swap out vegetables for any that are on hand if you need, just be sure to get the juicy home made teriyaki sauce on at the end to give a simple tray bake some serious deliciousness!


Serves 4 as part of a shared meal or 2 as a main

Gluten free : Dairy Free : Vegetarian / Vegan opt

1 large (400g) eggplant, sliced 1cm thick on the round

2 (250g) carrots, sliced into sticks

1 large (375g) zucchini, cut 2cm on the round

1 (175g) capsicum, seeds removed and capsicum sliced into 1cm thick strips

750g kent pumpkin, cut into 2cm thick wedges

1/4 cup extra virgin olive oil

2 tablespoons sesame seeds

1 asian shallot, finely sliced

2 tablespoons finely chopped coriander

sea salt and black pepper

Teriyaki sauce:

4 tablespoons tamari or gluten free soy sauce

1 tablespoon honey or maple for vegan

2 teaspoons sesame oil

Heat oven to 180C and line a large baking tray with greaseproof paper. Spread vegetables (except shallot,  sesame seed and coriander) over the tray and drizzle with the extra virgin olive oil. Place in oven to bake for 40 minutes. Whisk together ingredients for teriyaki sauce, drizzle over all the vegetables then place back in oven to caramelise for another 8-10 minutes. Serve sprinkled with sesame seeds, shallot, coriander and seasoned with sea salt and black pepper.