Day 13: I’m reposting one of my personal favourites today. Roast mediterranean vegetables are full of flavour, yet quick and adaptable. They are perfect for a vegan or vegetarian supper – depending on whether you add cheese or not – or as a party salad. Feel free to vary the vegetables (carrots and fennel also taste great roasted) and the proportions. Adding the onions halfway through the cooking means they don’t burn. You could use course sea salt for sprinkling or add some chilli flakes for heat. It looks best if the vegetables are chopped into roughly equal-sized pieces.
roast mediterranean vegetables
1 medium aubergine, chopped into chunks
1 medium courgette, chopped into chunks
2 red peppers, chopped into chunks
handful cherry tomatoes
2 red onions, sliced into wedges
2 cloves of garlic, finely chopped
3 tbsps olive oil
rosemary and thyme
salt and pepper
Put the chopped vegetables except the onions on a metal tray or dish in which they fit in a single layer. Add the oil, herbs and salt and pepper and toss with your hands to coat, then spread the vegetabes over the tray.
Roast at 180 degrees C for 20 minutes. Add the onions and roast for a further 20 minutes or until all the vegetables are tender and the edges are beginning to caramelise.
Serve hot, warm or cold with couscous or baked potatoes and a green salad sprinkled generously with toasted nuts and seeds.