Roasted Mediterranean Vegetables

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

40 minutes

Calories

185

A simple and flavourful dish featuring a mix of courgettes, peppers, aubergine, and mushrooms. The vegetables are tossed with olive oil, rosemary, salt, and pepper, then roasted until soft and slightly charred at the edges. Fresh basil and a drizzle of balsamic vinegar add a refreshing touch. This dish is versatile, making a great side or a light main, with the perfect balance of smoky, savoury, and fresh flavours. Ready in 40 minutes, it's a healthy and vibrant addition to any meal.

Ingredients

1 courgette, diced
1 red pepper, sliced and diced
1 green pepper, sliced and diced
½ aubergine, diced
3 medium sized mushrooms, quartered
½ tsp dried rosemary
1 handful of torn fresh basil
2 tbsp olive oil
Pink Himalayan salt
Black pepper
Balsamic vinegar (optional)

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Directions

Pre-heat oven to 200°C.
Place the chopped vegetables into a bowl and coat with olive oil, rosemary, salt and pepper.
Line a baking tray with greaseproof or baking paper, then spread vegetables over the tray evenly.
Bake for 30-40 minutes turning once about half way through.
Once vegetables brown, are soft to skewer and ever so slightly charred on the edges – they are done.
Garnish with fresh basil and drizzle with balsamic vinegar if desired, or just serve as they come.