You can throw together a tray of delicious roasted mediterranean vegetables in less than 30 minutes and we’ve got five delicious ways to use them up.
Roasted med-veg is usually a recipe I make at the end of the week to use everything up before my next big food shop. Just chop all the veggies roughly the same size, drizzle with olive oil, season with oregano and thyme, then roast in a hot oven for around 20 minutes.
Five delicious ways to eat roast-med-veg
- 1 aubergine
- 1-2 courgettes
- 1 red pepper
- 1 red onion
- 1 fennel
- 1-2 tbs olive oil
- 1 tsp dried oregano
- 1 tsp dried thyme
- salt and black pepper
- Chop all the vegetables into bitesized pieces.
- Drizzle with olive oil, sprinkle over the oregano, thyme and season with salt and black pepper.
- Roast in the oven for around 20 - 30 minutes until the veg is browning.
How to eat your roasted med-veggies…
with harissa marinated halloumi – slice halloumi, brush on harissa paste and cook in a hot griddle pan. Toss in with the roasted med-veg.
with sticky sausages – lay sausages into a roasting tin, drizzle with honey and cook in the oven for around 30 minutes, serve in fat slices on top of the roast med-veg.
with pasta – toss freshly cooked penne straight into the roast veggies pan and scatter with Parmesan cheese or baby mozzarella balls.
to top bruschetta – toast slices of ciabatta or sourdough loaf, rub the surface with raw garlic, top with the roasted veg and drizzle with a little olive oil and scatter over torn basil leaves.
with rice and spice – add half tsp of cumin, coriander and cinnamon to your roast-veg mix before roasting, then serve with a portion of fluffy basmati rice and a spoonful of lemon and coriander yogurt.