This easy Vegetarian Paneer Fajita Traybake is a vibrant midweek meal you can prepare in advance. Serve the sizzling paneer with tortillas, guacamole, salsa and sour cream for a Mexican-inspired feast.
Place the peppers, onions and paneer on a large baking tray.
Add the oil, lime juice, garlic, oregano, ground cumin seeds, ground coriander seeds, chilli powder, smoked paprika, brown sugar and salt. Toss everything well using clean hands or two spatulas to make sure all the paneer and veggies are well coated.
Bake for 25 minutes. For a slight char and smoky flavour, place under the grill (broiler) for 4-5 minutes. Garnish with chopped fresh coriander.
Serve immediately with tortillas and all your favourite fajita sides. I simply must have mine with guacamole, salsa, sour cream and jalapeños.
Make aheadThis is a great dish for meal planning. Prep it up to 3 days in advance. Assemble everything as per the recipe but don't bake it. Cover the marinated paneer and veggies tightly and refrigerate and bake when you're ready.LeftoversSimply reheat and eat. Having said this, I like to make quesadillas with leftovers for a new meal. Chop the paneer and veggies up and sprinkle between tortillas along with some mozzarella. Pan-fry or griddle on both sides until the mozzarella has melted. Cut into triangles and serve.