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Summer Traybake

—

16 January 2018 BY Julie Biuso
SERVES: Serves 4 or more

Summer Traybake 1

Make this a home for leftovers, or start from scratch.

Ingredients
—

Jersey bennes, or new season potatoes, scrubbed or scraped, or peeled, boiled or steamed until just tender (oh, okay, any leftovers!), thickly sliced
Firm zucchini – this is not a home for large mature, watery zucchini, trimmed and cut into quarters
Large flesh tomatoes, halved
Trimmed garlic cloves – leave the skin on (then squelch out the garlic paste)
Sweet corn, par-boiled, cut into chunks (or use leftover cooked corn)
Extra virgin olive oil for drizzling
Flaky sea salt
Freshly ground black pepper
Rosemary sprigs and dried oregano

Method
—

1 Prepare the vegetables and herbs putting them in a shallow oven tray (I line mine with baking (parchment) paper to make it easy to wash up.

2 Drizzle with olive oil, season with salt and pepper and strew with herbs.

3 Bake until golden (about 40 minutes), in an oven preheated to 200°C (400°F). Serve with salad, other vegetable dishes, or barbecued meat or fish.

Summer Tray Bake

Summer Tray Bake

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Julie Biuso

Shared Kitchen is an ongoing collaboration between longtime New Zealand food personality Julie Biuso and upstart food blogger Ilaria Biuso.

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