All Year Magical Traybake

I love this traybake. It isn’t much about the vegetables that you decide to use, because you can use whenever you have in the fridge, but more about the seasoning. To be honest, it will go well with any mix of veggies you have and still feel very even. I advise though to always have a group of veggies of each colour for proper balance and to nourished all the organs, equally (see bellow possibilities). Any of the bellow combination (Themes and Variations Section) of cooked vegetables is very easy for the digestion, plus the seasoning will give it a kick to digestive system.

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TCM Benefits

• Promotes digestion

• Stops chronic diarrhea

• Regulates qi

• Supplements blood and liver

• Supplements the yin and moisten dryness

• Transforms phlegm

Nutricional Properties and Benefits

• Contains Vitamins: A, B6, C, D, K.

• Contains Minerals: Calcium, Potassium, Folate, Iron, Manganese, Selenium.

• Source of Beta-carotene.

• Balances blood sugar

TCM Flavour: Sweet, sour

Energetics/TCM Thermal Nature: Neutral-cooling

Organ-Meridian: Stomach, Liver

Season: Summer, Fall

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Total Time: 35 minutes

Serves: 2

Cuisine: Italian, Mediterranean

Meal Type: Mains

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Ingredients:

• 1 fresh onion or 1 big onion

• 10 cherry tomatoes 

• 1 big carrot (2-3 medium carrots)

• 4 medium mushrooms 

  Seasoning 

  • Olive oil ( I don’t measure - it needs to be enough to cover all the vegetables)

  • Pinch of Sea salt

  • Pinch of Pepper 

  • 1 full tbsp of mix of herbs ( mix of pizza herbs - oregano, paprika, marjoram, garlic, onion, pepper)

  • 1  full tbsp of tamari

Directions:

1. Preheat the oven to 190ºC, fan setting.

2. Chop all vegetables into slightly thin slices.

3. Place the vegetables onto a large baking tray and add all the seasoning ingredients - make sure there’s plenty of space so they’re not sitting on top of each other.

4. Roast for 25 minutes, stirring once or twice in this time. (Depending on the oven you might need to readjust the time - make sure the vegetables are roasted)

5. While the vegetables are in the oven cook the pasta according to package. (Try not to do it much in advance so the pasta doesn’t get cold). Drain the pasta and let it sit enough, so it doesn’t contain any water.

6. Remove the tray from the oven and stir. Make sure that well seasoned. Serve it with the pasta.

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Themes and Variations

Spring: carrot, leek, spinach, green asparagus, broccoli.

Summer: zucchini, tomato, chard, carrots, pickled cucumbers at the end.

Late summer: tomato, zucchini, carrot, onions.

Fall: white asparagus, cauliflower, onions, carrots, white mushrooms.

Winter: shiitake mushrooms, pumpkin, aubergine, red onion, crispy kale.

TIP

Use normal pasta(like brown rice pasta) to nourish you digestion, or legumes pasta for more protein and also to nourish both you spleen and you kidneys. If you eat gluten I advise you eat with whole wheat if you don’t have any digestive issues.