Roasted Mediterranean Vegetables

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.

A meal would often consist of roasted Mediterranean 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.

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!

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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