I have been making Mediterranean Roasted Vegetables for years and especially when I just don’t really feel like cooking but still want the family to have something healthy to eat. It’s not an exact recipe set in stone but an idea to use up whatever vegetables you have lurking in your fridge!
I’ve been known to add butternut squash, sweet potatoes and even radishes which have needed using up!
I usually add a yellow pepper to the mix to but didn’t have one of the day I made this particular version!
Roasting the seasoned vegetables in olive oil and then squeezing on a generous amount of lemon juice makes this the perfect dish to serve on a bed of couscous or you could just have it as a side dish.
The vegetables and garlic take on a beautiful caramelised sweetness on roasting and it’s a dish we never tire of.
Please excuse the lack of photos on this post, its half term this week so normal service will be resumed next week!
If my Mediterranean Roasted Vegetables have put you in the mood for vegetarian cuisine why not check out my Speedy Mediterranean Vegetable Cous Cous or my Warm Rice & Quinoa Salad with Pan Fried Tofu, Jacqueline’s Sweet Potato, Spinach & Chickpea Bake, Jeanne’s Roasted Butternut with Spinach & Feta! or Sarah’s Ajvar, Serbia’s Red Pepper Salsa
As this recipe uses up odds and ends of vegetables I am entering it into Elizabeth’s Kitchen Diary’s No Waste Food Challenge which is hosted by Vohn’s Vittles this month and Ren Behan’s Simple & in Season as you can add any seasonal vegetables you like!.
PS: Before anyone points it out, I do know a parsnip isn’t a Mediterranean vegetable:-)
Mediterranean Roasted Vegetables - as a main or side dish!
Ingredients
- 1 Aubergine cubed
- 2 Courgettes sliced
- 2 Carrots sliced
- 1 Parsnip sliced
- 16 Baby plum tomatoes
- 1 Green Pepper chopped into chunks
- 1 Red Pepper chopped into chunks
- 1 Onion cut into 6 segments
- 8 - 12 Garlic cloves
- Olive oil
- 1 tsp Mixed Italian dried herbs optional
- Salt flakes
- I Lemon small
Instructions
- Pre-heat the oven to 200⁰C
- In an extra large baking tray (I use the enamel tray that came with my oven) spread out the chopped vegetables and then drizzle with olive oil, turn the vegetables in the oil with a spatula to coat.
- Scatter a good pinch of salt flakes over the vegetables, followed by the dried herbs.
- Place in the oven and cook the vegetables until golden and cooked, about 45 – 50 mins turning the vegetables 2 or 3 times during cooking.
- Once ready, squeeze a generous amount of lemon juice over the vegetables and serve on a bed of cous cous or your favourite grains.
Jane Middleton
Love roasted vegetables, especially with garlic, the more the better
Camilla
Yes, can’t have enought garlic:-)
Niori
Who cares if parsnips aren’t mediterranean! I could eat those every day and not get sick of them lol. Down with the aubergine though 🙂
Camilla
Aaw, poor aubergine, once it’s roasted it really just melts into the background with all the other more flavoursome vegetables:-)
Paul Wilson
I’ve started adding some halved cherry tomatoes to mine, they virtually disintegrate into the juice giving it a really nice tang.
Camilla
Yes, I cut mine up if using large ones but leave whole if tiny:-)
Ursula Hunt
Absolutely love roasted vegetables, a great colourful side dish
Heather Haigh
Oh that sounds lush – roasted veg and lots of garlic – perfect!
Camilla
Thanks Heather:-)
Fuss Free Helen
I love roasted veggies served on my grain of choice. The leftovers are brilliant blitzed into soup too.
Camilla
I imagine they are but we never have any leftover:-)
Maddy
I love this sort of dish and how it can evolve into something entirely different the next time you make it!
Camilla
Yes exactly:-)
Paul Wilson
I’m really into roast vegetables at the moment too, so easy to do, does with lots of dishes.
Camilla
Glad to hear it:-)
DANIELLE VEDMORE
Yum! I love roasted vegetables – they always taste more tastier! Must be the caramelisation! 🙂
Camilla
Yes, they just taste sweeter too:-)
William Gould
Looks good! Might reduced the garlic a bit though….
Camilla
LOL my family fight over those sweet nuggets of garlic. But the beauty of this dish is you just chuck in exactly what you want:-)
William Gould
Wife hates the stuff with a passion!
Camilla
Never heard roasted veg referred to as stuff before LOL:-) Never mind, leaves more for the rest of us:-)