Mediterranean Roasted Vegetables - as a main or side dish!
User Reviews
5
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
50 mins
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Total Time
1 hr
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Servings
4
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Course
Main Course
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Cuisine
Mediterranean, Italian
Mediterranean Roasted Vegetables - as a main or side dish!
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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.
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Ingredients
- 1 eggplant cubed
- 2 courgette sliced
- 2 carrot sliced
- 1 parsnip sliced
- 16 plum tomatoes baby
- 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 italian herbs optional, mixed, dried
- salt flakes
- 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.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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