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.
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:-)