Roasted Mediterranean Vegetables

Posted by Charlotte Kitto

The mediterranean diet is seen by many to be one of the best lifestyle choices you can make. It is said to reduce the risk of stroke and heart disease.

2 Courgettes, thickly sliced
8 Shallots
1 Aubergine, sliced
1 Red Pepper, cut into strips
1 Yellow Pepper, cut into strips
125g Cherry Tomatoes
A few sprigs of Oregano or Rosemary
2 Garlic Cloves, crushed
Salt and freshly ground Black Pepper
2 tablespoons Olive Oil

Preheat oven to 200 °C Gas Mark 6.

Place prepared vegetables in large roasting tin.

Place the herbs between the vegetables and sprinkle with the crushed garlic and pepper.

Drizzle with the oil and turn the vegetables gently so they are coated in a little oil.

Roast for 30 – 40 minutes until the vegetables are tender.

Leave a Reply