Help! How can I make my traybakes more exciting?

It’s about texture and flavour, says our panel of cooks: don’t be shy with the herbs and spices, and get busy with toppings to add pizazz to any run-of-the-mill traybake

I make a lot of traybake dinners from leftover veg, but they often turn out boring. Any easy ideas for jazzing them up?
Ellen, Chichester

There’s a fine line between a boring and brilliant traybake, and it all comes down to three things – “texture, flavour and colour,” according to Rukmini Iyer, author of the Roasting Tin series, India Express, and one-tin recipe website Dinner with Rukmini. Take roast aubergine: it can be completely “transformed with a punchy lemon and olive oil dressing, a handful of flat-leaf parsley and chopped chilli for flavour and colour, and mozzarella or flaked almonds for texture and crunch”.

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