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Preheat the oven to 190ºC, gas mark 5. Put the cauliflower, aubergine, frozen squash and salad onion whites onto a large baking tray.
Blend the miso paste with 150ml water, then pour over the vegetables and coat well with your hands. Roast for 25 minutes, then stir in the edamame beans. Cook for 10 minutes more, until the vegetables are tender, and piping hot throughout.
Meanwhile, toss together the green parts of the salad onions, the radishes, coriander and lime juice. Mix together the chilli and garlic sauce and soy.
Serve the traybake scattered with the onion and radish mix, and finish with the chilli-garlic drizzle and a sprinkle of black sesame seeds.
This is a flexible recipe that easily works with other vegetables you need to use up. Swap the squash for sweet potato, one of the aubergines for a pack of cooked beetroot, or the cauliflower for celeriac chunks.
Typical values per (for 4) when made using specific products in recipe
Energy | 1,553kJ/ 371kcals |
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Fat | 12g |
Saturated Fat | 2.1g |
Carbohydrates | 36g |
Sugars | 27g |
Fibre | 20g |
Protein | 20g |
Salt | 3g |
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