Mediterranean Style Roast Vegetables
From DonSpain 8 years ago
- 90 Minutes to make
- Serves 2
A packed with flavour vegetarian taste of the Mediterranean
Ingredients
- 2tbsp Extra Virgin Olive Oil shopping list
- 3 cloves Garlic - finely sliced shopping list
- 2 Red Onions - quartered shopping list
- ½ Courgette (Zucchini) - cut into 5mm/¼ in slices shopping list
- ½ Aubergine (Egg Plant) - cut into 5mm/¼ in slices shopping list
- ½ Red Pepper - quartered shopping list
- ½ Green Pepper - quartered shopping list
- 2 Tomatoes - cut into 8 wedges shopping list
- 200g/7oz Squash - cut into batons shopping list
- 4 sprigs Thyme shopping list
- 10 Basil Leaves - torn shopping list
- 4 sprigs flat leaf Parsley shopping list
- Splash(es) balsamic vinegar - to taste shopping list
- Salt and freshly ground black pepper shopping list
- Ciabatta/Chapata/Crusty bread - to dip in the juices shopping list
How to make it
- Heat the oven to 220c/fan 200c/425f/gas 6;
- Put all the vegetables in a roasting tin, drizzle with oil and season with salt and pepper;
- Scatter over the herbs then roast the vegetables, tossing them around a bit every 20 minutes or so, for some 40 to 50 minutes or so until well roasted and cooked through;
- Remove from the oven, toss and set aside for a few minutes to cool slightly;
- Remove the thyme and rosemary sprigs
- Splash over the balsamic vinegar to taste, check the seasoning and serve with bread of choice.
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