Mediterranean roast vegetables

Picture: Salvelio Meyer

Picture: Salvelio Meyer

This recipe is one of the simplest ever, and the end result is a fantastically colourful and healthy dish that makes for a perfect vegetable side dish. I sometimes ring the changes by adding some crumbled feta at the end, or even a little bit of balsamic vinegar half-way through for a different taste. You can add the leftovers to some  napolitana sauce, heat and toss through some fresh pasta and, topped with grated parmesan, it’ll give you another deliciously simple meal. If you’re in a fix you can use whatever veggies you’ve got, even broccoli or cauliflower florets won’t be amiss.

Serves 4 – 6 as a side dish


1 medium aubergine, 2 sweet peppers – one red and one yellow, 1 pack of courgettes (about 300g), 1 pack of patty pans (about 200g), 1 smallish butternut, 1 big onion, 2 or 3 fat cloves of garlic; olive oil for drizzling; salt and pepper for seasoning.


Wash and dry the veggies and cut it all into blocks – do the aubergine last or it will discolour too much. The onion and garlic can simply be sliced. Place the veggies in a big roasting dish and drizzle with olive oil, toss through, then bake uncovered in  a 180 – 200 degree oven. Remove it two or three times to stir through so the veggies don’t burn on top, and to check your seasoning. Take them out as soon as they are cooked  as you don’t want them to go mushy; rather, they must appear roasted and glistening. Serve.

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