Roasted Mediterranean vegetables
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 4–6 as side dish
Enjoy these roasted Mediterranean vegetables as part of a sharing platter of nibbles, or serve as a side dish with meat or fish.
Each serving provides 110kcal, 2g protein, 7g carbohydrate (of which 6g sugars), 7.5g fat (of which 1g saturates), 5g fibre and 0.4g salt.
By Mary Berry
From Mary Berry Cooks
Ingredients
- 1 courgette
- 1 small aubergine
- 3 red peppers
- 2 red onions, thickly sliced
- 3 garlic cloves, crushed
- 2 tbsp olive oil
- salt and pepper
- 200g/7oz char-grilled artichoke hearts, in oil, drained
- 2 tsp balsamic vinegar
Method
Preheat the oven to 220C/200C Fan/Gas 7.
Cut the courgette and aubergine into 5mm/¼ in slices. Cut the peppers in 5mm/¼in strips. Place all the vegetables in a large roasting tin with the garlic and drizzle with oil. Season well with salt and pepper.
Roast the vegetables for 20 minutes, then add the drained artichoke hearts. Toss everything together and return to the oven for a further 5–10 minutes, or until hot. Remove from the oven and leave to cool.
When cool, toss the vegetables with balsamic vinegar and serve.
Recipe tips
Make sure your roasting tin is big enough, if you overcrowd the tin the vegetables will be soggy. Ideally have the vegetables all in one layer.
For the best flavour, use extra virgin olive oil.
While it's perfectly safe to store and reheat roasted vegetables they do tend to go soggy. Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Before reheating pour off any liquid. Roasted vegetables can be reheated in the microwave, but for best results use an oven or an air fryer to cook for a few minutes until hot through.
If you are trying to reduce the calorie content, feel free to use spray oil instead of olive oil.
