Roasted, or baked, Mediterranean vegetables have become a popular dish. They are colourful, cheerful and delicious. They can be served as a side dish with almost anything and can also be used as ingredients for frittata or omelette. This is a typical recipe but you can add or take away ingredients as you like. Just using peppers and tomatoes works very well. You can also try using other flavours like rosemary, thyme or garlic. Experiment to find your favourite.
Roasted Mediterranean Vegetables
- 2 large red peppers, (deseeded and cut into 4cm chunks)
- 2 medium courgettes (halved lengthways and cut into slices about 1cm thick)
- 8 cherry tomatoes (halved)
- 200 g white mushrooms (sliced)
- 1 red onion (sliced and diced)
- salt, pepper, turmeric
Preheat the oven to 220°C and line a large baking tray with baking paper
Put 4 knobs if butter on each side of the tray. Spread all the chopped vegetables onto the tray and season well with salt, pepper and turmeric. Put 2 more knobs of butter on top.
Roast in the oven for 30–40 minutes until golden and soft, turning them halfway through.
Serve as a side dish for almost any meal.