Putting vegetables in one tray does not mean that every ingredient needs to go in at the same moment. Start by deciding what the finished meal should include. A vegetable base and a traybake finished with cheese and fresh ingredients need different preparation plans.
Add vegetables in stages
Good Food’s roasted summer vegetable traybake begins with aubergine, courgette and onion, then adds tomatoes and peppers later. The method is useful because it makes sequencing part of the recipe rather than assuming that everything roasts identically. Look at the whole cooking process before starting, including the change in oven setting. Follow this recipe as a vegetable base, and decide separately what you want to serve alongside it at the table.
BBC Good Food · Good Food · Staged vegetable traybake
Keep a fresh element for the plate
The roasted-roots and halloumi traybake on Jamie Oliver’s site contrasts roasted vegetables and grilled cheese with fresh courgette tangles and other finishing ingredients. It comes from Jamie Magazine, by David Frenkiel and Luise Vindahl. This is the more assembled option: allow space to prepare the fresh elements while the tray is cooking. Use the original recipe for the combination, rather than putting those finishing ingredients into the oven with the roots.
jamieoliver.com · Jamie Oliver · Roots and halloumi traybake