Much like my recipe for garlic butter, I was very hesitant to share this idea for roasted vegetables. Not only are they something that I suspect many people make without giving much thought to, this isn’t exactly a seasonal dish. But roasting is a great way to liven up hothouse-grown peppers and we eat these every week without fail. I promised to share our staples; roasted mediterranean vegetables are most certainly that.
I tend to make a big batch of them and have them as a side to grilled chicken (will share this “recipe” soon too) or a Friday night steak. The leftovers are piled in sandwiches, stirred through pasta, tossed with lentils or spooned over my breakfast scrambled eggs. The latter being a great way to get in some veg first thing in the morning.
(serves 4 as a side or two with leftovers for lunch/breakfast/whatever)
1 large aubergine, chopped into 2cm chunks
2 red peppers, chopped roughly
1 yellow pepper, chopped roughly
1 big red onion, chopped roughly
1 bulb of fennel, chopped roughly
Salt & pepper
- Sprinkle the aubergine with salt and set aside for 20 mins. Using a tea towel, squeeze as much moisture as possible out of the chunks. Scatter onto a baking tray (don’t have them all piled up on one another) add a sprinkling of pepper and oregano then drizzle lightly with olive oil. Toss immediately.
- Add the onion, peppers, and fennel to a seperate baking tray (or two if they are looking too crowded). Season with salt and pepper, sprinkle over a little oregano and, again, drizzle with just enough olive oil to coat the veg.
- Roast in a 200 oC oven for 30 – 45 minutes, tossing occasionally. The aubergine is roasted on a seperate tray as it can be a little temperamental. The veg is ready when soft and the edges are slightly caramelised.
- Good hot, warm or cold. 🙂
love roasted veg – made them tonight though some were temperamental – but don’t do this combination very often so must try it – I love roasted veg tossed through pasta with yoghurt, mustard and garlic – and these veg would go very nicely
Now that really looks good. I can’t wait until we have some fresh peppers and eggplants to work with in the kitchen.
Oh, my…you might actually end up getting to eat healthy if you keep this up! ;D You rock, girlfriend!
Pumpkin is good too with a bit of rosemary …. and celeriac is delicious but takes ages .
Trouble is , a bowl of roasted vegetables in the fridge tends to get snacked on . I need more will power , perhaps !
I love roasted veg too – and find it seems to freeze ok too, which is handy. Never done roasted fennel – must try that, it looks deliciously caramelised and glossy.
Agree about keeping the aubergine separate, it works much better that way!
Lovely! I can’t resist a big batch of roasted vegetables either. Like you we have them with pasta and with puy lentils but I’ve never tried them with scrambled eggs so I must give that a go.
If you haven’t tried it, putting a few thin slices of lemon in with the veg makes them really tasty.
I need to do this more. The lentils and the eggs are both things we would love around here. Thank you for such a good idea. Gorgeous pics. xo
I love roasted veggies – and I love all the versatile ways you use them!
Looks great as ever!(Especially with lentils!)
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Absolutely delicious. Always good to have a big bowlful of roasted veg on hand to go with grilled meats or stir through pasta. Great photos as always – I’m really craving these now!
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Actually, I don’t make roasted vegetables nearly as often as I should – that needs to change pronto. I tried your recipe, only with cucchini instead of aubergine (no aubergines on our fruit market now), and it turned out to be a real treat. Great, big, wildly colourful, delicious-smelling pile of vegetable goodness – perfect for dinner with some roasted potatoes (roasted separately). Thanks for posting this after all!
Wow, this looks so yummy! Now I am hungry . . .