Here's the straight-up Vegan member of our trayroast family.
Just prep your veg to the size you like (chunks, strips or bite-sized pieces), plonk in an oven-tray, drizzle with olive or rapeseed oil, carefully add a centimetre depth of boiling or very hot water into the tray and sprinkle with seasoning. Bake till the veg are done. That's it! You can use Summer veg like aubergine, peppers, red onion, tomato and courgettes. Or you can use Winter carrot, sweet potato, peeled squash, parsnips, cauliflower - or mix the lot together!