This tray bake has it all and more - tender meat and veggies in a simple marinade, baked together to get the flavours to know each other. When I first made this dish, we had a variation of it 3 times that week - it's so easy, satisfying and can be eaten with rice, pita, bread, or by itself!
Turkish Inspired Fall Tray Bake
Prep Time: 2 hours 25 minutes Cook Time: 1 hour 25 minutes Yield: 3-4 servings
INGREDIENTS
500 g boneless beef, cut into very small cubes (for best results, use meat with fat/marbling in it. I used angus cuts)
1 tbs sour cream
2 tbs Turkish pepper paste
1 tsp paprika
1 tsp Turkish chili flakes
1 tsp dried mint
1/2 tsp dried oregano
1/4 tsp ground cumin
2 tbs olive oil, divided
Salt and pepper to taste
5-7 cloves garlic, whole
1 red onion, small diced
3 cups butternut squash, small diced
2 cups eggplant, small diced
2 cups zucchini, small diced
1 large tomato, small diced
1 large mild green chili, small diced
Salt pepper and mint
DIRECTIONS
In a large baking tray, add the sour cream, Turkish chili paste, paprika, Turkish chili flakes, dried mint, dried oregano, cumin, and half of the olive oil. Use a spoon to mix well into a thick marinade paste. Add the cubed beef directly into the marinade, then season well with salt and pepper. Use your hands or a large spoon to coat the beef very well.
Bring the beef into the centre of the pan and form into a disc. Add all of the diced vegetables on the tray around the beef. Season the vegetables with salt and pepper. For best results, marinade for 2-4 hours in the fridge.
When ready to bake, preheat the oven to 350 F. Right before the tray goes into the ocen, drizzle it with the remaining olive oil. Cover the tray loosely with parchment paper, then wrap tightly in aluminum foil. Bake for 1 hour covered, then remove the parchment and foil and bake an additional 25 mins. Serve hot with rice, pita, or bread.