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Dinner just got interesting. This veggie and protein-packed Veggie Tray Bake is a quick, easy way to eat a filling delicious one-pan meal. Don't have all the veggies below? Feel free to swap out veggies for what you have on hand. So open your fridge, turn on the oven, and let's get baking. 




  • 1 head of broccoli, roughly chopped

  • 4 carrots, roughly chopped

  • 1 lb brussel sprouts, quartered

  • 2 lemons, quartered

  • 10 oz frozen shelled edamame, thawed

  • 1 avocado, cut into small chunks

  • 4 eggs

  • 1 1/2 cup purple cabbage, roughly chopped

  • 8oz fresh mozzarella, pulled apart

  • 3 Tbsp tahini

  • Fresh herbs (cilantro and/or mint)

  • Olive Oil

  • Kosher Salt



  1. Preheat oven to 425 degrees

  2. Arrange broccoli, carrots, brussel sprouts, and lemons on a large baking sheet. Generously coat with olive oil and salt. Roast for 20-30 minutes until carrots are fork-tender.

  3. While vegetables are roasting, bring a pot of water to boil over medium-high heat. Using a slotted spoon, carefully lower the eggs into the water one at a time. Cook for 7 minutes, adjusting heat to maintain a gentle boil. Transfer eggs to a bowl of ice water and chill for 2 minutes. Crack, peel and cut in half.

  4. Once vegetables are cooked, let them rest for 3-5 minutes out of the oven.

  5. Top vegetables with edamame, soft boiled eggs, purple cabbage, and mozzarella.

  6. Drizzle tahini on the top and finish with fresh herbs, and kosher salt.

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