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+ servings
mixed vegetables on a white baking tray

Vegetable Tray Bake

My vegetable tray bake features roasted pumpkin and red onion with cherry tomatoes and bacon then served with fresh basil and a mustard dressing.
Course Side Dish, Side
Cuisine Modern Australian, Australian
Total Time 1 hour
Servings 4 as a side
Calories 198kcal
Author Lee-Ann Grace | Chef Not Required


  • 3 tsp olive oil divided
  • 800 g pumpkin - I used butternut peeled, seeded & chopped into 2 cm / 3/4 inch cubes
  • 2 small red/spanish onions
  • 4 rashers streaky bacon
  • 400 g mixed cherry/mini tomatoes
  • 1/2 cup basil leaves firmly packed - with some reserved for serving
  • 2 tsp wholegrain mustard
  • juice of 1 lemon
  • 2 tsp garlic infused olive oil
  • 1 tsp red wine vinegar
  • salt & pepper


  • You will need 2 rimmed baking trays/sheets for this recipe, unless you have a really big oven with a tray to match!
  • Pre heat oven to 190c/ 375f.
  • Place chopped pumpkin on the first baking tray in a bit of a pile, drizzle over 2 tsp of olive oil then mix with your hands to coat pumpkin well with oil then spread out pumpkin on baking sheet as well spaced as you can, sprinkle over salt & pepper to taste and roast for 15 mins.
  • Meanwhile, peel & cut each spanish onion into 12 wedges, roughly chop the bacon, and halve any large cherry/mini tomatoes but leave the others whole.
  • Take the second baking tray, place the onion, bacon & tomatoes in a pile on the tray, drizzle over 1 tsp of olive oil then mix with your hands to coat then evenly spread out vegetables on baking sheet.
  • After 15 mins, rotate baking tray of pumpkin in the oven if it needs it, then add second baking tray of vegetables and bake everything for a further 25 mins.
  • While the vegetables are roasting, make the dressing by combining mustard, lemon juice, garlic infused olive oil, red wine vinegar and salt and pepper to taste.
  • When cooking time is up, combine pumpkin with other vegetables, adding basil leaves & dressing, mixing lightly to combine if needed then serve topped with extra basil.


  • If you don't have garlic infused olive oil, you can just substitute the plain olive oil I have used for the rest of the recipe.
  • Mixed cherry/mini tomatoes are also optional - any cherry/mini tomatoes will do the job just fine.
  • The reason I put the pumpkin on a separate baking tray to the rest of the veg is space. I like to leave some space around the pumpkin as it roasts, that way it cooks up better on all sides and doesn't get soggy.
*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*


Calories: 198kcal