Mediterranean Roasted Vegetables |
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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Delicious with so many meat dishes, its a great way of using up veggies, or for vegetarians, a great warming dinner with some crusty bread on the side. These are the veggies my family likes, and what I had on hand, but you could easily use any veggies you like :) Ingredients:
1 eggplant, largish |
3 zucchinis |
2 red onions |
2 capsicums (mix colours, or what is in season) |
6-12 tomatoes (depending on size, 1 or 2 per person) |
6-12 cloves garlic (1-2 per person) |
olive oil |
2 sprigs fresh rosemary |
3 sprigs fresh lemon tyme (which is what i had growing, i'm sure regular tyme would be just as nice) |
good pinch of dried oregano (if i had fresh, i would have used fresh!) |
salt and pepper to taste |
Directions:
1. Pre-heat oven to 180 degrees C.
2. Chop veggies (except tomatoes, leave them to go in whole) into good size roasting pieces, remembering that they will all shrink a bit in the cooking. Peel and quarter the onion. Place everything into a large bowl
3. Leave the garlic in its jacket. Place into bowl with veggies.
4. Pluck the fresh herbs into the bowl with veggies. Add the oregano, salt and pepper to taste. Drizzle with a good wack of olive oil and mix together to coat the veggies.
5. Put veggies into a baking dish and into the oven for 30 - 40 minutes, until done (this will depend on the veggies used). Serve up and enjoy :)
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