This tasty traybake is super simple to make and makes a great midweek dinner or addition to a buffet table.

Before you start making this traybake, you'll first need to make a jar of this super simple wild garlic pesto, or this vegan watercress pesto.


  • 400g pack of Mediterranean-style vegetables
  • 3tbsp Pre-prepared wild garlic pesto
  • 500ml Vegetable stock
  • Salt and pepper
  • 250g Bulgur wheat
  • 15g Fresh basil
  • 75g Greek-style salad cheese Crumbled


  • STEP 1

    Heat the oven to 200°C/180°C Fan/Gas Mark 6. Tip the vegetables onto a deep roasting tin and cook for 15 minutes until lightly golden at the edges and starting to turn tender.

  • STEP 2

    Add the pesto to the stock, season with pepper and stir to combine. Stir the bulgur wheat into the vegetable tray and pour over the stock. Mix and place back in the oven for another 12-14 minutes, until the bulgur wheat is tender and the stock has been absorbed.

  • STEP 3

    Fluff up the bulgur wheat with a fork, then leave to rest for 2-3 minutes before serving. Tear up the basil leaves and place on top, then crumble the cheese over the traybake.

Leftover pesto? Why not try adding it to these pesto turkey burgers for a simple midweek meal, or add it to this red onion and pesto tart to impress your bbq guests.

Recipe and image courtesy of Tesco,