One Tray, Three Ways: Easy Autumn Veggie Bowls

One tray of roasted seasonal vegetables. Three completely different meals.

As summer starts to fade and autumn arrives, there’s a lovely period when you don’t quite want to give up the fresh, colourful food of summer - but you’re ready for something a little warmer and more comforting.

That’s where the humble tray bake comes in.

It’s one of the easiest ways to make the most of seasonal vegetables. Chop, drizzle, roast and you’re done. And because you can change the marinade and what you serve alongside the vegetables, the same basic tray of roasted veg can become a completely different meal.

We've created three easy veggie bowls using three of our marinades - Moroccan, Cajun and Indian - all using the oven to do most of the work.

And if you have meat eaters in the family? No problem. Add some marinated chicken, halloumi or another protein to the tray and everyone can make their bowl their own.

Why autumn vegetables are perfect for a tray bake

September and early autumn bring some brilliant roasting vegetables. Think:

• Butternut squash

• Sweet potato

• Carrots

• Courgettes

• Peppers

• Red onion

• Aubergine

• Cauliflower

• Sweetcorn

  
  

The trick is to choose vegetables that roast well and don't all need exactly the same cooking time.

For this recipe, we've used a mixture of squash, peppers, courgette and red onion as our starting point. They bring plenty of colour and a lovely combination of sweet, savoury and caramelised flavours.

Cut everything into roughly similar-sized pieces, toss with your chosen Drizzle It! marinade and roast until tender and slightly charred around the edges.

Then comes the fun bit...

One tray. Three ways.

1. Moroccan Veggie Bowls

Warm, colourful and full of Moroccan-inspired flavour.

The best vegetables for Moroccan Marinade

Moroccan flavours work particularly well with vegetables that become sweet and caramelised when roasted.

Try:

Butternut squash + carrots + red onion + peppers + courgette

You could also add chickpeas for extra texture and protein.

How to roast

Heat your oven to 200°C fan / 220°C conventional / Gas Mark 7.

Cut your vegetables into bite-sized chunks and place them on a large roasting tray. Add a generous drizzle of Drizzle It! Moroccan Marinade and toss everything together until well coated.

Spread the vegetables out into a single layer — don't overcrowd the tray or they'll steam rather than roast.

Roast for around 40-45 minutes, turning once halfway through, until the vegetables are tender and starting to caramelise around the edges.

If you're adding chickpeas, toss them onto the tray for the final 15–20 minutes so they become slightly crisp.

Turn it into a bowl

Spoon some fluffy cous cous into a bowl and top with the Moroccan roasted vegetables.

Add a generous dollop of hummus, then finish with fresh herbs, toasted seeds or nuts if you fancy a little extra crunch.

The result? A really simple, satisfying bowl that's full of colour and flavour without requiring much effort.

2. Cajun Veggie Bowls

Smoky, spicy and perfect for a midweek dinner.

The best vegetables for Cajun Marinade

Cajun flavours love vegetables that can take on a little char.

Try:

Sweetcorn + peppers + courgette + red onion + sweet potato

Aubergine also works brilliantly here.

How to roast

Heat your oven to 200°C fan / 220°C conventional / Gas Mark 7.

Cut the sweet potato into small chunks as it will need a little longer than the other vegetables. Toss it with Drizzle It! Cajun Marinade and roast for around 10 minutes before adding the remaining vegetables.

Add the peppers, courgette, red onion and sweetcorn, toss everything together and return to the oven.

Roast for another 30-35 minutes, turning once, until the vegetables are tender and you have plenty of those delicious, slightly charred edges.

Don't worry if the sweetcorn gets a little blackened — that's exactly what you're after.

Turn it into a bowl

Spoon the Cajun roasted vegetables into a bowl and add a drizzle of sour cream.

Top with pickled red onion for a lovely sharp contrast to the smoky, spicy vegetables.

You could also add avocado, fresh coriander or a handful of crunchy tortilla chips.

The result? A colourful bowl with plenty of texture and a good balance of smoky, spicy, creamy and sharp flavours.

3. Indian Veggie Bowls

Warm, fragrant and seriously comforting.

The best vegetables for Indian Marinade

Indian-inspired flavours work beautifully with vegetables that roast until golden and slightly caramelised.

Try:

Cauliflower + sweet potato + peppers + red onion + carrots

Chickpeas are another great addition.

How to roast

Heat your oven to 200°C fan / 220°C conventional / Gas Mark 7.

Cut the cauliflower into small florets and the sweet potato and carrots into bite-sized chunks.

Toss them with Drizzle It! Indian Marinade and spread across a large roasting tray.

Roast for around 15 minutes, then add the peppers and red onion and give everything a good toss.

Return to the oven for another 25–30 minutes, until the vegetables are tender, golden and beginning to caramelise.

Turn it into a bowl

Serve the roasted vegetables over fluffy rice and a generous drizzle of cool riata.

Finish with fresh coriander, toasted cashews or a sprinkling of pomegranate seeds if you want to add a little extra colour and crunch.

The result? Warm, fragrant roasted vegetables balanced with cool, creamy riata — exactly the kind of food that makes the transition into autumn feel rather delicious.

And for the meat eaters?

That's the beauty of a tray bake.

You don't have to make completely separate meals if you're feeding a mixed household.

Simply marinate chicken in the same flavour you've chosen and roast alongside the vegetables, making sure the chicken is cooked through before serving.

Chicken works particularly well with all three:

Moroccan: chicken thighs with squash, carrots and peppers

Cajun: chicken breast or thighs with sweetcorn, peppers and sweet potato

Indian: chicken thighs with cauliflower, peppers and red onion

You could also add halloumi, tofu or chickpeas if you're looking for a vegetarian protein boost.

Just remember that if you're roasting raw meat alongside your vegetables, it needs to be cooked safely and thoroughly — and you may want to use a separate tray if necessary.

One tray. Endless possibilities.

The great thing about this approach is that there really isn't a strict recipe.

Start with what's in season. Choose your marinade. Roast. Add a few simple accompaniments.

That's it.

It's a brilliant way to use up the vegetables you've got in the fridge, and the perfect bridge between the lighter, colourful food of summer and the warmer, more comforting flavours of autumn.

And once you've tried these three, why stop there?

What will you put on your tray?