Mediterranean Roasted Vegetables is a tasty dish that’s great for using up whatever vegetables you have left in your salad drawer! Serve as a main course with couscous or as a side dish.
I have been making Mediterranean Roasted Vegetables for years, especially when I don’t 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, that needed using up!
I usually add a yellow pepper to the mix to but didn’t have one on 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, it’s 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, check out the following recipes:
- Warm Lentil, Cherry Tomato & Halloumi Salad
- Speedy Mediterranean Vegetable Cous Cous
- Warm Rice & Quinoa Salad with Pan-Fried Tofu
- Sweet Potato, Spinach & Chickpea Bake
- Roasted Butternut with Spinach & Feta
- Ajvar, Serbia’s Red Pepper Salsa
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.
Mary Gribble
Does it freeze?
Camilla
I would imagine it would go a bit mushy on freezing but I’ve never tried.
Amy Fidler
Love this,id have it as a main x
Nayna Kanabar
Love the rainbow of colours in this dish.One of my regular meals this is.
Camilla
Thanks Nayna, yes it’s a favourite here too:-)
Lisa Williams
I love roasted veg 🙂 this looks really delicious I would love to have a big bowl of this with some fried halloumi YUM!
Camilla
Now that’s a really good idea, I have some Halloumi in the fridge:-)
Jayne Sullivan
This is a favourite recipe of mine too. I wish I like courgettes though !
Camilla
Well apparently if we eat something 20 times we get to like it, hasn’t worked with me and blue cheese though!
Ursula Hunt
Great to put in the oven with a roast, saves using extra gas on the hob
Sarah Cooper
This looks wonderful
Kaci Soderstrom
I love this! I make something similar myself. Fab recipe.
Camilla
Thanks, I think I’ll be having another fridge clear out with this dish soon:-)
Maya Russell
The lemon juice at the end is a good touch. Lovely, healthy recipe.
Camilla
Yes lemon juice can just make a dish, my hubby added some to a mushroom bhaji he made the other day and it completely made it:-)
Ursula Hunt
great to use up any veg left in the fridge at the end of the week
Camilla
Exactly Ursula:-)
Ursula Hunt
Love this as a main with nice crusty bread
debbie godbolt
this sounds perfect for a weekday evening meal as it would be delicious with meat or fish x
Jenny Harper
Being a vegan, this dish looks very appealing. I will certainly be giving this a go (or at least a variation). Thank you.
Camilla
Great, I make this dish differently every time and love that I can just throw it in the oven:-)
Allison Grant
This looks really tasty 🙂
Christine Northrop
think I will give these a try never thought about doing this before
Camilla
Fab:-)
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:-)