Mediterranean Roasted Vegetables - as a main or side dish!
Mediterranean vegetables (and perhaps others) roasted in olive oil, with Italian herbs and drizzled with lemon juice make a really simple and easy meal when served on a bed of cous cous or you favourite grains.
Course Main
Cuisine Italian, Mediterranean
Prep Time 10 minutesminutes
Cook Time 50 minutesminutes
Total Time 1 hourhour
Servings 4
Author Camilla
Ingredients
1Auberginecubed
2Courgettessliced
2Carrotssliced
1Parsnipsliced
16Baby plum tomatoes
1Green Pepperchopped into chunks
1Red Pepperchopped into chunks
1Onioncut into 6 segments
8 - 12Garlic cloves
Olive oil
1tspMixed Italian dried herbsoptional
Salt flakes
I Lemonsmall
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.