Mediterranean Roasted Vegetables

Roasted Vegetables 

If you have any vegetables that need using up, this recipe is ideal. Serve as a side dish or have on its own. It also makes a great base for pasta sauces and soups and is great mixed with cous cous. 

There are no hard and fast rules, you can use pretty much any root vegetables, courgettes, aubergine, red onion, skin-on garlic, peppers, butternut squash etc


  • Red onion, peeled and chopped into quarters and then sliced
  • Skin-on cloves of garlic
  • Aubergine cut into chunks 
  • Courgettes cut into chunks
  • Peppers de-seeded and cut into chunks
  • Any other root veg you might like, washed and cut in to even chunks
  •  Olive oil to drizzle
  • Salt and Freshly ground black pepper


Pre-heat the oven to 200oC

Place the vegetables into a metal dish 

Drizzle with a little olive oil. Mix well

Sprinkle with salt and freshly ground black pepper

Cook until golden and the vegetables are soft

Serving Suggestions

Serve with grilled pork chops or roasted salt and pepper salmon or roasted chicken thighs

Like this recipe?

Check out my other recipes on Pinterest  

Sarah Cooper
Sarah Cooper

I love cooking! I’m hoping that by sharing some of my cooking wisdom, recipes and tips with you you’ll come to love cooking as much as I do! When I’m not cooking and writing, I love spending time with my family and my cat and reading crime novels

Love this?

Please share with your friends and leave me a comment in the box below.

Love chatting about food or want advice on how to cook from scratch? Join Our Facebook Group


Submit a Comment

Your email address will not be published.

Read More Posts

Chicken and Leek soup

Chicken and Leek soup

Chicken and Leek Soup A wonderfully light soup which can use leftover chicken from a roast dinner. Done in the soup maker, this soup only takes 26 minutes to cook If you prefer you can do it in a saucepan instead, simmering the soup until the carrots, onions and...

read more