Roasted Mediterranean Vegetables

Roasted Mediterranean Vegetables


Heat the oven to 200 C/Gas mark 6. Chop all the vegetables into chunky slices and place in a large roasting tray with the tomatoes.  Sprinkle the herbs, crushed garlic and pepper on the vegetables.  Drizzle over the oil and roast for about 30 minutes.

This dish combines well with roast chicken, quinoa or couscous and gravy!  Leftovers (not gravy) make a lovely salad for a pack lunch the next day.


Serves 4

  • 1 red pepper
  • 1 yellow pepper
  • 1 large courgette
  • 1 or 2 red onions
  • 10 cherry tomatoes
  • 2 garlic cloves
  • sprigs of fresh herbs, e.g. rosemary
  • 2 tbsp olive oil
  • Black pepper
Roasted Mediterranean Vegetables