Roasted Mediterranean Vegetables


This roasted vegetable medley showcases my favourite herb: rosemary. No other herb smells as delectable as freshly picked rosemary. Basil and oregano are close seconds – they also feature in this recipe.

These are the vegetables I used – you can vary them in quanity and type according to your own preferences – it is impossible to wreck this recipe!

Roasted Mediterranean Vegetables

2 medium sized courgettes (zucchinis) – 1,5 cm cubes
1 medium – large aubergine (eggplant) –  2 cm cubes
1 red onion – sliced
1-2 sweet pepper (any colour) – cut into big chunks
Garlic – chopped
Rosemary fresh, good sized sprig – chopped
Oregano fresh, 1tsp shredded
Basil fresh, 2 tsp shredded

Preheat oven to 200C. Mix all ingredients together except for the basil. Salt and pepper to taste. Then toss with generous amount of olive oil to coat. Pour into baking dish. Roast uncovered at 200C for about 35-45 minutes (stirring halfway through) or until vegetables are cooked to the level that you prefer. Remove from oven, spoon onto plates, top with a sprinkle of fresh basil, grind some fresh pepper onto it and serve.

Roasted Mediterranean Vegetables

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