A tray of roasted vegetables with a yoghurt dressing

A vegetable tray works best when the pieces finish cooking together. Carrots take longer than courgettes, so cut them smaller and give them a head start. This version uses familiar vegetables rather than a fixed seasonal mixture. The yoghurt dressing adds coolness after roasting; it does not go into the oven.

For three side portions

Use three medium carrots, one red pepper, one courgette and one red onion, with two tablespoons olive oil, half a teaspoon ground cumin, salt and pepper. For the dressing, stir together 150 g plain yoghurt, one tablespoon lemon juice, one tablespoon chopped parsley and a small pinch of salt. Allow about 45 minutes, including preparation. A large shallow metal tray gives more browning than a crowded deep dish.

Heat the oven to 210°C conventional or 190°C fan. Scrub or peel the carrots and cut them into slim batons. Remove the pepper's seeds and cut it into broad strips. Slice the courgette into thick half-moons and cut the onion into wedges, keeping a little root attached so the layers hold together.

Roast in stages

Toss the carrots with half the oil and spread them on the tray. Roast for ten minutes. Meanwhile, toss the remaining vegetables with the rest of the oil, cumin and a little salt and pepper. Add them to the tray, turning the carrots at the same time. Spread everything out; use a second tray if the vegetables are piled on top of one another.

Roast for another 20–25 minutes, turning once, until the carrots are tender and the other vegetables have browned edges. Check a carrot with a fork. If the courgette is ready sooner, lift it out rather than cooking every vegetable until it collapses.

Mix the dressing while the tray cooks. Taste the yoghurt before adding the full lemon quantity, because some brands are more acidic than others. Add a teaspoon of water if it needs loosening to a spoonable consistency. Keep it refrigerated until the vegetables are ready.

Bring it to the table

Transfer the vegetables to a warm serving plate and offer the dressing alongside, or spoon a little over just before eating. Serve with bread, couscous or another part of the meal. If you want to add chickpeas, drain them well and use enough tray space that they do not crowd the vegetables.

Cool leftovers promptly and refrigerate the vegetables and dressing separately. Use within 48 hours. Reheat the vegetables until steaming hot, preferably spread on a tray, and add cold dressing afterwards. They will be softer on the second day but can be tucked into a warm wrap. Do not return dressing that has been sitting out on the table to the original yoghurt tub.