Are you looking for an easy yet delicious way of getting your five a day in? Look no further! In this article we teach you how to make delicious Mediterranean Roasted Vegetables. Juicy peppers, red onion, courgettes, and aubergines sprinkled with black pepper and garlic and drizzled in olive oil!
Delicious! These vegetables are the perfect accompaniment to go with leftovers in the fridge or even your favourite Sunday roast!
How to Make Mediterranean-Roasted Vegetables
Roasted Vegetables are incredibly simple and are a fantastic prep-ahead vegetable.
They are so versatile and go really well with most other dishes. Here are your instructions below;
You'll need: Peppers, courgettes, aubergines, red onions, black pepper, garlic, and olive oil.
Heat your oven to 200 degrees centigrade
Chop all of your vegetables into cube-sized chunks
Add lots of black pepper and garlic and any other herbs or spices you fancy, mixed herbs or rosemary go really well too!
Spread them out on a baking tray and drizzle them with a good glug of olive oil
Pop them in the oven for about 45 minutes
Load them up on your place with your accompaniments, we love having them with roast chicken or a hearty steak as an alternative to chips!
Keeping Roasted Vegetables
Any roasted vegetables you have left, pop them in a Tupperware tub and keep them stored in the fridge.
You can keep using them throughout the week to add to your meals. They don't tend to last very long in our house as they are so tasty and are a welcome change from potatoes!
What Else Can I Do With My Roasted Vegetables?
They're also great in;
You can also swap Mediterranean Roasted Vegetables for Root Vegetables. I love using parsnips, carrots, sweet potato, and red onions and drizzle them in honey. They go so well with a roast! You simply do the same method as above, but just swap your veg! You can also change your herbs and spices up and use rosemary and thyme instead.
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