Mediterranean Vegetables

4.50 from 2 votes

Roasted Mediterranean Vegetables are packed with vibrant flavours and nutrients, making them a perfect healthy side dish!

Prep Time5

Cook Time35

Total Time40

Course: Side Dish

Cuisine: British

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Author: James Wythe

Cost: £3

Ingredients

2.5 tbsp extra-virgin olive oil
4 garlic cloves
1 heaped tsp dried oregano
1 heaped tsp dried thyme
¼ tsp salt
1 red onion
1 red pepper
1 orange pepper
1 courgette
1 aubergine
300 g cherry tomatoes

Instructions

Preheat the oven to 180c. Crush the garlic and combine with the olive oil, dried oregano, dried thyme and salt in a small bowl and mix together.
Chop the red onion, red pepper, orange pepper, courgette and aubergine into chunks and place onto a baking tray with the cherry tomatoes. Combine with the olive oil mixture. Place into the oven for 35 minutes, stirring the vegetables halfway through.

Notes

Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe.

Substitutions & Variations: I have included a list of these in the post above.

To Store: Store in an airtight container in the fridge for 3-5 days. Reheat in the microwave, oven, or air fryer.

To Freeze: Make sure to remove all moisture before freezing. Store in an airtight container for up to 6 months. Defrost in the refrigerator and then reheat in the microwave, air fryer, or oven.

Tip 1: Feel free to play around with the vegetables in this recipe! If you aren’t a fan of something, replace it with one you do enjoy or leave it out!

Tip 2: If you’re looking for help on making quinoa, check out my blog post on How to Cook Quinoa.

Tip 3: To save some prep time, consider chopping the vegetables up the day before and storing them in an airtight container. Then they are ready to go come dinner time!

Nutrition