Help! How can I make my traybakes more exciting?

I make a lot of ready meals with leftover vegetables, but they often turn out boring. Simple ideas to brighten them up? Ellen, Chichester

There's a fine line between a boring and a shiny platter, and it all comes down to three things - "texture, flavor and colour,” according to Rukmini Iyer, author of the Roasting Tin series, India Express, and one-box recipe website Dinner with Rukmini. Take the roasted eggplant: it can be completely "transformed" with a lemon and olive oil sauce, a handful of flat-leaf parsley and chopped chili for flavor and color, and mozzarella or slivered almonds for texture and crunch."

< p class="dcr-1b64dqh">Just like dressing up this time of year, pastries are layering. First comes the flavor, which can be found in jars of paste, such as Thai green curry, jerk or gochujang, says Shivi Ramoutar, author of Cook Clever (released in March). “They are cheap and last a long time; just mix some paste with some oil and run it through your vegetables. And don't be shy with the spices, either, Iyer adds: "The ras el hanout, Chinese five spice, ground cumin, and coriander will add a base layer of flavor to build on later with your dressing."

Out of the oven, fresh herbs are a must: Ramoutar pairs cilantro with vegetables mixed with Thai green curry paste and parsley with sun-dried tomatoes, while Iyer complements Middle Eastern style platters with fresh mint and pomegranate seeds. Iyer animates Asian-inspired numbers with cilantro, chopped salted peanuts, and a peanut-lime vinaigrette. Nicholas Balfe, co-founder and chief executive of Holm in South Petherton, Somerset, meanwhile, is "a huge fan of a good sauce to go on top", whether it's creamy tahini ("whip with water, lemon juice and olive oil) on roasted carrots or yoghurt “zapped” with grated garlic, lemon zest, a pinch of salt and a drizzle of olive oil with eggplant. Then there's salsa verde, AKA "one of the best seasonings ever. Balfe takes a handful of parsley and mint, tarragon or chervil, along with capers, pickles and a clove of garlic." Finely chop, add a teaspoon of Dijon mustard, mix everything together, then you want just enough oil to cover everything, plus a dash of vinegar - I likes sherry but red wine is arguably more typical." Stir again, then pour over roasted potatoes, celeriac or tomatoes.

For more punch, Ra Moutar rolls out toasted nuts and seeds or a handful of croutons, either store bought or in a batch. fried on a weekend with lemon and capers – “they will last a week”. Alternatively, just say cheese. "Crumbled feta always works well in traybakes," advises Ramoutar, and especially when it comes to tomatoes (a la TikTok 2021 trend) or gnocchi. "You get a lovely crust around the gnocchi, then the smooth softness of the veggies - it's platter heaven." Ramoutar climbs this staircase mixing a flavor paste (harissa, for example) with olive oil and the gnocchi, then pushes it all to one side of a roasting tray. On the other, she mixes in more flavor paste and oil with red onion, garlic, tomatoes, and salt and pepper. Whisk in the oven until the tomatoes are tender and the gnocchi are crispy, toss both sides together and spread over your cheese spread. Easy to prepare, even easier to clean: we trust baking trays.

Have a culinary dilemma? Email feast@theguardian.com

Help! How can I make my traybakes more exciting?

I make a lot of ready meals with leftover vegetables, but they often turn out boring. Simple ideas to brighten them up? Ellen, Chichester

There's a fine line between a boring and a shiny platter, and it all comes down to three things - "texture, flavor and colour,” according to Rukmini Iyer, author of the Roasting Tin series, India Express, and one-box recipe website Dinner with Rukmini. Take the roasted eggplant: it can be completely "transformed" with a lemon and olive oil sauce, a handful of flat-leaf parsley and chopped chili for flavor and color, and mozzarella or slivered almonds for texture and crunch."

< p class="dcr-1b64dqh">Just like dressing up this time of year, pastries are layering. First comes the flavor, which can be found in jars of paste, such as Thai green curry, jerk or gochujang, says Shivi Ramoutar, author of Cook Clever (released in March). “They are cheap and last a long time; just mix some paste with some oil and run it through your vegetables. And don't be shy with the spices, either, Iyer adds: "The ras el hanout, Chinese five spice, ground cumin, and coriander will add a base layer of flavor to build on later with your dressing."

Out of the oven, fresh herbs are a must: Ramoutar pairs cilantro with vegetables mixed with Thai green curry paste and parsley with sun-dried tomatoes, while Iyer complements Middle Eastern style platters with fresh mint and pomegranate seeds. Iyer animates Asian-inspired numbers with cilantro, chopped salted peanuts, and a peanut-lime vinaigrette. Nicholas Balfe, co-founder and chief executive of Holm in South Petherton, Somerset, meanwhile, is "a huge fan of a good sauce to go on top", whether it's creamy tahini ("whip with water, lemon juice and olive oil) on roasted carrots or yoghurt “zapped” with grated garlic, lemon zest, a pinch of salt and a drizzle of olive oil with eggplant. Then there's salsa verde, AKA "one of the best seasonings ever. Balfe takes a handful of parsley and mint, tarragon or chervil, along with capers, pickles and a clove of garlic." Finely chop, add a teaspoon of Dijon mustard, mix everything together, then you want just enough oil to cover everything, plus a dash of vinegar - I likes sherry but red wine is arguably more typical." Stir again, then pour over roasted potatoes, celeriac or tomatoes.

For more punch, Ra Moutar rolls out toasted nuts and seeds or a handful of croutons, either store bought or in a batch. fried on a weekend with lemon and capers – “they will last a week”. Alternatively, just say cheese. "Crumbled feta always works well in traybakes," advises Ramoutar, and especially when it comes to tomatoes (a la TikTok 2021 trend) or gnocchi. "You get a lovely crust around the gnocchi, then the smooth softness of the veggies - it's platter heaven." Ramoutar climbs this staircase mixing a flavor paste (harissa, for example) with olive oil and the gnocchi, then pushes it all to one side of a roasting tray. On the other, she mixes in more flavor paste and oil with red onion, garlic, tomatoes, and salt and pepper. Whisk in the oven until the tomatoes are tender and the gnocchi are crispy, toss both sides together and spread over your cheese spread. Easy to prepare, even easier to clean: we trust baking trays.

Have a culinary dilemma? Email feast@theguardian.com

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