Baked Veggie Mess

GF – DF – SF – Vegan (serves 3 - 4 depending on serving size)

One of my all-time favourites for its ease and versatility. You can have it on its own or as a side. It tastes great cold as well so it’s a good one to make in bulk.  You can add spinach, rocket or chickpeas to the cold salad to make it a bit different.

You can use just about any veggie that you can put in the oven and flavour it with any herbs that you want.


  • 2 carrots peeled and chopped into approx. 1.5cm / 2cm pieces
  • 2 white or sweet potatoes chopped approx. 2cm cubes
  • 6 Yellow squash in quarters
  • 10 button mushrooms in halves (but I usually use 12 – 15)
  • 1 red capsicum deseeded, cut into 4 sections and then cut into 1 cm strips
  • ½ butternut pumpkin cut into 2 cm cubes
  • 1 large onion cut into 1cm thick rings and then quartered
  • 3 tablespoon olive oil
  • Garlic
  • Salt (Himalayan or Celtic) and pepper
  • Herbs of choice (this one had fresh rosemary, fennel seeds and ground cumin seeds but have used thyme, turmeric, chilli as well)


  1. Chop everything and put in a bowl.
  2. Add olive oil and spices and toss to combine. 
  3. Pour onto baking tray and spread out evenly (sometimes you need two baking trays depending on volume)
  4. Cook at 180deg C for approx. 20 mins.
  5. Use a fork to press into one of the harder veggies to make sure its cooked.
  6. Top with extra herbs, and some sprouts!

Other veggies I have used

  • Zucchini (2cm thickness, halved)
  • Green capsicum, Eggplant (2cm thickness)
  • Sweet potato (2cm thickness)
  • Raw beetroot (1.5 cm thickness, peeled) 


RecipesEmily Banks