Roasted Mediterranean Vegetables
Roasted Mediterranean Vegetables are a quick and easy recipe to prepare. Drizzled in olive oil they take less then 30 minutes to roast in the oven.
Calories: 341kcal
Ingredients
- 750 g new potatoes
- 2 to 3 sweet mixed peppers
- 1 to 2 courgettes
- 250 g cherry tomatoes
- 1 to 2 red onions
- 4 cloves garlic
- 2 tsp dried mixed herbs
- 3 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 200C/180C Fan/Gas Mark 6.
- Prepare the vegetables by washing them and chopping them to similar sizes. Peel the garlic cloves and bash each one so that they slightly split open.
- If you are including potatoes in your Roasted Mediterranean Tray Bake they will need a head start on the cooking time as they take a little longer. Place them on a baking tray and drizzle a little of the olive oil over them. Sprinkle some dried herbs and some sea salt and pepper. Put the baking tray in the hot oven and cook for 10 minutes.
- Remove the tray out of the oven and add the remaining ingredients. Drizzle the remaining olive oil over them and some more dried herbs and if required some more salt and pepper.
- Place the baking tray in the oven and cook for a further 20 minutes, checking on them after 10 minutes and give them a good shake.
- The vegetables are ready when they are softened and some of them are slightly charred.
Nutrition
Serving: 1 | Calories: 341kcal | Carbohydrates: 57g | Protein: 8g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Sodium: 30mg | Fiber: 8g | Sugar: 10g
