Mediterranean Roasted Vegetables

5 from 3 votes

How to make Mediterranean Roasted Vegetables - an easy summer and autumn dish that can be served hot or cold

Prep Time10

Cook Time40

Course: Side Dish

Cuisine: Mediterranean

Keyword: aubergine, courgette, olive oil, vegetable

Servings:

Calories: 246kcal

Author: Fiona Maclean

80 millilitres olive oil
1 medium red onion
1 large green pepper (or a handful of padron peppers)
1 medium aubergine
2 medium courgettes
2 teaspoons za'atar
4 cloves garlic
1 handful fresh herbs (or 1 teaspoon dried mixed herbs) rosemary, thyme, oregano or a mixture
salt and pepper to taste

Set the oven to 165C (fan) or 175C (regular)
Trim your vegetables and cut into bite-sized chunks about 2cm square
Put all the chunks into a large bowl
Peel the garlic and add to the vegetables
Mix together the olive oil, za'atar, salt and pepper together with the fresh herbs still on their stalks
Pour the seasoned oil over the vegetables and mix well (I use my hands for this)
Spread the vegetables out on baking trays one layer thick. Make sure there's space between the vegetables.
Put in the oven and cook for around 40 minutes, turning everything once or twice half till the vegetables are soft and turning golden
Once the vegetables are cooked, take out of the oven, remove the herbs and put into a serving dish. You can garnish with more herbs at this stage if you like