roasted mediterranean vegetables
Roasted Mediterranean vegetables
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

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
Servings: 2 people
Author: Laura Scott
  • 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
  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