Enjoy the flavours of the Mediterranean in this family-friendly tray bake dinner.


  • 60ml (1/4 cup) olive oil
  • 2 garlic cloves, crushed
  • 1 1/2 teaspoons dried oregano leaves
  • 1 lemon, rind finely grated, juiced, plus extra wedges, to serve
  • 800g desiree potatoes, unpeeled, cut into wedges
  • 2 red onions, cut into wedges
  • 2 red capsicums, deseeded, cut into wedges
  • 1 large eggplant (about 500g), cut into wedges
  • 250g cherry truss tomatoes
  • Fresh mint sprigs, to serve
  • Greek-style yoghurt, to serve


  • 500g lamb mince
  • 40g panko breadcrumbs
  • 2 garlic cloves, crushed
  • 1 1/2 teaspoons ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 egg, lightly whisked

Step 1
Preheat oven to 220°C/200°C fan-forced. Grease a 35 x 45cm baking dish and line with baking paper.
Step 2
Place the oil, garlic, oregano, rind and 2 tbs lemon juice in a large bowl. Mix to combine. Add the potato, onion, capsicum and eggplant. Season. Toss to coat. Spread over prepared dish and roast for 15 minutes.
Step 3
Meanwhile, to make the spiced Greek meatballs, place all the ingredients in a bowl. Season. Use damp hands to mix until well combined. Divide the mixture into 12 portions and roll each into a ball.
Step 4
Add meatballs and tomatoes to dish. Roast for 20 minutes or until meatballs and veg are golden. Top with mint and yoghurt. Season. Serve with extra lemon wedges.

RECIPE BY: Publication: Taste Magazine Author: Maxwell Adey Image credit: Guy Bailey