My Mediterranean vegetable tray bake is on weekly repeat in my kitchen, often more. Here, I’ve added a piece of fish and finished it with a lemon and chive pangrattato for texture (something to always think about when cooking). A generous dollop of tricked-up mayo rounds it out. But often, I make it just for the vegetables, to serve as a side or keep ready in the fridge. With a spoonful of tuna from a good jar, or some goat’s cheese crumbled over the top, and grilled bread rubbed with garlic, it becomes lunch. This tray bake works in whatever form you need it: hot, warm, or at room temperature.