Serving lots of different vegetables at a meal does not have to mean using every pan in the kitchen. I like to use the baking tray method to get a wide variety in a single meal.
In this potato traybake, I have used carrots, new potatoes, sweet potatoes, red onions, red pepper, spinach and green beans.
Initially, I roasted the first 5 vegetables in the list for 30 minutes, arranging them on the baking tray, drizzled with a little oil and added some sea salt. The green beans were a leftover from the previous evening's meal, and I added those after about 45 minutes of roasting.
I washed some spinach and steamed them quickly in the water that was clinging to the leaves in another pan.
Roughly 10 minutes before the tray bake was ready, I added the wilted spinach, some chopped chives and halloumi cheese.
I served this tray bake with some baked salmon, but it would be a great accompaniment to any main course, and could even stand alone as a main in its own right.
It can be adapted to suit your own tastes, and you could substitute any of the veg shown here for those you like, e.g. courgettes, aubergines, squash.
Seven veg: using one oven tray and one small pan!!!!