After spending the best part of a week eating delicious roasted Mediterranean veggies whilst in Croatia recently, I decided it was time to come back to London and work on perfecting them for myself.
Reckon I did a decent job too 😛 I’m not a huge fan of mushrooms or aubergine but you could add those to this recipe too if you wanted. Next time I’m going to try some halved baby spuds with this to bump up the carb factor!
The basil and garlic just give it a taste to die for. No more steamed, boring veggies for Jen from now on.
3 peppers (one each of green, red and yellow)
1 large red onion
4 cloves of crushed garlic
2 Tbsp olive oil
2 Tbsp balsamic vinegar
1 Tbsp fresh basil, finely chopped
1/2 tsp dried oregano
1/2 tsp finely chopped chives
salt & black pepper to taste
Preheat oven to 200C.
Chop up the peppers length ways, the courgettes in half then length ways and the onions into small wedges and place them all into a baking dish (see below).
Combine the remaining ingredients in a small bowl and stir thoroughly.
Drizzle mixture on top of the veggies and stir to ensure all veggies are fully coated.
Place in the oven and bake for around 45 minutes, stirring once halfway through cooking.
Serve with your favourite tofu and couscous.
Makes enough for two serves of veggies as a side (or for one by itself!)
Time to make: 10 minutes to chop ingredients, 45 minutes to cook = 55 minutes total
On a scale of easy (1) to pull your hair out difficult (5) = 1, relatively simple and straightforward
#nowplaying Idles – The Idles Chant