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.
- 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.