Mediterranean Oven Roasted Vegetables

Fresh and tasty, the perfect dish for hot summer evenings.

Mediterranean Oven Roasted Vegetables photographed on location at greece
Mediterranean Oven Roasted Vegetables photographed on location at greece
Mediterranean Oven Roasted Vegetables photographed on location at greece
Fresh and tasty, the perfect dish for hot summer evenings.
Level: Medium
Prep Time: 30min
Cook Time: 40min
Portions: 4-6

Ingrediences

Veggies

  • New potatoes 5 cubed
  • Sweet potatoes 2 cubed
  • Zucchinis 3 sliced 2cm thick
  • Aubergines 2 cubed
  • Red and yellow bell pepper 2
  • Red onions 2 quartered and pieces separated

For the dressing:

  • Rosemary 1 Tbsp fresh or 2 tsp dried
  • Thyme 1 Tbsp fresh or 2 tsp dried
  • Basil 3 Tbsp fresh or 3 tsp dried
  • Olive oil 3- 4 Tbsp
  • Garlic 3 cloves minced
  • Salt 2-3 pinch
  • Black pepper(ground) 2 pinch

Instructions

  1. Preheat oven to 180 °C.
  2. Mix salt, pepper, all herbs and the olive oil in a small bowl.
  3. Put the cut vegetables into a large bowl.
  4. Add the oil-herbs mixture to the vegetables and stir well.
  5. Spread the vegetables evenly on a backing pan and pour the remaining oil-herb mixture on top.
  6. Roast for 30-40 minutes or until the potatoes are soft.

Notes

You can add a bit of balsamic vinegar to the oil – herbs mixture to spice it up a bit.

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