Tempeh traybake recipe | Good Food

Ingredients

• 200g pack organic unflavoured tempeh thickly sliced
• 1 red pepper deseeded and cut into small chunks
• 1 red onion cut into wedges
• 160g sweet potatoes cut into wedges
• 200g baby potatoes halved
• 130g whole baby corn
• 1 courgette (160g), thickly sliced
• 2 tsp olive or rapeseed oil
• 1 tsp dried oregano
• 1⁄2 lemon juiced
• 2-3 tbsp thyme leaves
• 1 tbsp tomato purée
• 1 tsp smoked paprika
• 2 tsp balsamic vinegar
• 2 garlic cloves finely grated
• 10g finely chopped dates