Mediterranean Roasted Vegetables
From sprout 14 years ago
- 50 minutes to make
- Serves 6
Delicious with so many meat dishes, its a great way of using up veggies, or for vegetarians, a great warming dinner with some crusty bread on the side. These are the veggies my family likes, and what I had on hand, but you could easily use any veggies you like :)
Ingredients
- 1 eggplant, largish shopping list
- 3 zucchinis shopping list
- 2 red onions shopping list
- 2 capsicums (mix colours, or what is in season) shopping list
- 6-12 tomatoes (depending on size, 1 or 2 per person) shopping list
- 6-12 cloves garlic (1-2 per person) shopping list
- olive oil shopping list
- 2 sprigs fresh rosemary shopping list
- 3 sprigs fresh lemon tyme (which is what I had growing, I'm sure regular tyme would be just as nice) shopping list
- good pinch of dried oregano (if I had fresh, I would have used fresh!) shopping list
- salt and pepper to taste shopping list
How to make it
- Pre-heat oven to 180 degrees C.
- Chop veggies (except tomatoes, leave them to go in whole) into good size roasting pieces, remembering that they will all shrink a bit in the cooking. Peel and quarter the onion. Place everything into a large bowl
- Leave the garlic in its jacket. Place into bowl with veggies.
- Pluck the fresh herbs into the bowl with veggies. Add the oregano, salt and pepper to taste. Drizzle with a good wack of olive oil and mix together to coat the veggies.
- Put veggies into a baking dish and into the oven for 30 - 40 minutes, until done (this will depend on the veggies used). Serve up and enjoy :)
People Who Like This Dish 4
- mommyluvs2cook Santa Fe, TX
- foodfight Atlanta, GA
- ttaaccoo Buffalo, NY
- glbaskin Nowhere, Us
- sprout AU
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