Vegetable traybake from the Big Green Egg

Name: Vegetable traybake from the Big Green Egg
Ingredients: 3 Red pointed peppers; 3 Onions; 12 Green asparagus; 0.5 Butternut squash (the neck); 6 Pomodori tomatoes; 1 Sweet potato; 250 g Chestnut mushrooms; 7 Fresh garlic cloves; 6 Thyme sprigs; 100 ml Olive oil; 0.5 Small cauliflower; 4 Rosemary sprigs; 300 g Mini mozzarella balls

This vegetarian traybake is generous and colorful. The vegetables cook slowly, including bell pepper, pumpkin, sweet potato, cauliflower, asparagus, and tomato.Recipe for 6 people.

Ingredients

3Red pointed peppers

3Onions

12Green asparagus

0.5Butternut squash (the neck)

6Pomodori tomatoes

1Sweet potato

250gChestnut mushrooms

7Fresh garlic cloves

6Thyme sprigs

100mlOlive oil

0.5Small cauliflower

4Rosemary sprigs

300gMini mozzarella balls

Preparation

Light the charcoal in the Big Green Egg and heat it with the convEGGtor and the Stainless Steel Grid to 200 °C.
Prepare an oven dish of approximately 20 x 30 centimetres.
Place pieces of kitchen string crosswise underneath the baking paper so the vegetable parcel can later be tied securely.
Line the dish generously with baking paper: the paper should be large enough to completely cover the vegetables later on.
Halve the pointed peppers lengthwise, remove the stems and seeds, and cut the flesh into strips.
Remove the stems from the chestnut mushrooms and halve the caps.
Cut the pomodori tomatoes and onions into coarse pieces.
Peel the neck of the butternut squash and cut it into cubes of approximately 2 centimetres.
Trim the tough ends from the green asparagus and cut the asparagus into pieces of about 7 centimetres.
Peel the garlic and slice it thinly.
Peel the sweet potato, cut it into quarters and then into slices of approximately 1 centimetre.
Divide the cauliflower into florets. Spread all the vegetables across the baking-paper-lined oven dish.
Drizzle with olive oil, season generously with pepper and salt, and mix everything well together.
Fold the baking paper over the vegetables, but do not seal the parcel completely airtight.
Tie the vegetable parcel closed with the kitchen string.
Place the dish on the grid, close the lid of the Big Green Egg and cook the vegetables for about 20 minutes.
Then remove the dish from the EGG, cut or loosen the kitchen string and unfold the baking paper.
Insert the thyme and rosemary sprigs between the vegetables and distribute the mini mozzarella balls over the top.
Return the dish to the grid and roast the vegetables for another 25 minutes, until tender with a slight bite and the mozzarella has become beautifully soft.
Remove the dish from the Big Green Egg and place it on a heatproof surface on the table.