Moroccan Veggie Tray Bake with Yoghurt Drizzle

You'll have no problem getting your daily veg in with this vibrant tray bake, inspired by our new Moroccan Stuffed Chicken Marylands.

Prep Time

10 mins

Cook Time

40 mins



Moroccan Veggie Tray Bake with Yoghurt Drizzle


  • 1 zucchini
  • 1 capsicum
  • 4 cloves of garlic
  • ½ red onion
  • About ¼ of a pumpkin (or as many slices as you feel like including)
  • 1 eggplant
  • 1 potato
  • 1 lemon
  • Dukkah
  • Greek yoghurt
  • A handful of rocket leaves


  1. Preheat oven to 170C. Chop veggies (except garlic cloves - leave these whole) and toss with olive oil and salt and pepper, then transfer to a baking tray.
  2. Sprinkle dukkah over the veggies, then pop into your oven and bake for 25 mins before cranking the temperature up to 240C (or as high as your oven goes if it doesn't go this high) for a further 15 mins.
  3. Remove from the oven, drizzle with yoghurt, a squeeze of lemon plus a sprinkling of rocket leaves. You can also garnish with fresh lemon slices if you wish.
  4. Serve with Cannings Moroccan Stuffed Chicken Marylands and enjoy!

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