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!
- 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
- 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.