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You are here: Home / Vegetable dishes / Roasted Mediterranean Vegetables

Roasted Mediterranean Vegetables

April 15, 2011 by Laura Scott 4 Comments

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When I think back to some of the jobs I have had, there are a few dishes that always reappear even though they may not be bang on trend. There was a period in the 90s when I was living in Notting Hill and working at the Vanderbilt racquet club, when I would make tray after tray of roasted vegetables for the ladies who lunch. Often, in the evenings, especially at this time of the year, I would wander down to the Greek food shops on Moscow road to buy more of the vegetables in question to cook for me and the (not yet) husband.

roasted mediterranean vegetables

A meal would often consist of roasted vegetables, pickled chillies, mixed olives, good Feta cheese and pitta breads. It is still a big favourite of mine to this day. I miss those days and the neighbourhood around Bayswater, so I like to recreate this dish to keep the memories alive. I suppose that for me , food & recipes are like a diary of my life, a well eaten journal.

roasted mediterranean vegetables

Admittedly, I do happen to love vegetables, but even if you think you do not, please give these a try. They are just as good as an accompaniment to meat or fish. Also good with crumbled Feta, goat’s cheese or pan fried Halloumi. I like a bit of Encona hot chilli sauce with papaya on the side, it has a good sour tang to it!

roasted mediterranean vegetables
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Roasted Mediterranean vegetables

The flavours of summer packed into roasted Mediterranean vegetables which make the perfect side dish.

Course Salad, vegan, Vegetarian
Cuisine Mediterranean
Keyword roasted mediterranean vegetables
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 people
Author Laura Scott

Ingredients

  • 1 aubergine chopped into medium sized chunks
  • 2 red peppers chopped into medium sized chunks
  • 2 courgettes chopped into medium sized chunks
  • 2 red onions chopped into medium sized chunks
  • 1 fennel chopped into medium sized chunks
  • 1 tbsp rosemary chopped
  • 5 tbsp olive oil
  • 1/2 bunch basil torn
  • 2 tbsp balsamic vinegar
  • 6 mushrooms (optional) cut into quarters

Instructions

  1. Pre-heat oven too 200 degrees
  2. Place the chopped vegetables into a bowl and coat with a good slug of olive oil, the dried rosemary and salt and pepper

  3. Line a large flat baking tray with baking parchment, this is so the veg roast and do not stick to the tray. 

  4. Transfer the vegetables to the baking tray and bake in the oven for 30/40 minutes turning once about half way through cooking time until the are charred around the edges
  5. When cool, scatter the basil over the vegetables and a splash of balsamic vinegar.  Serve with ciabatta or any other rustic bread

 

 

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Related

Filed Under: Family food, Main dishes, Salads, Snacks and starters, Speedy Suppers, Vegetable dishes, Vegetarian dishes Tagged With: aubergine, courgettes, fennel, fresh basil, olive oil, red onion, red pepper, Roasted Mediterranean vegetables

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Comments

  1. June says

    September 23, 2015 at 4:34 pm

    This is a really tasty recipe we enjoyed a couple of nights ago. The flavours work really well together, I did however put a few cherry tomatoes with it, but I’m sure it would work just as well without. Thanks Laura

    Reply
  2. Steve and Penny says

    December 29, 2014 at 4:37 pm

    Well we are trying this tonight, so will get back to you with our thoughts!

    Reply

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  1. Meet The Blogger | How To Cook Good Food » Kavey Eats says:
    November 23, 2014 at 4:10 pm

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  2. The Higgidy picnic challenge by How to cook good food says:
    July 10, 2016 at 10:04 pm

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

Cooking is all about sharing and enjoying food. It makes life good.

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