Mediterranean

Mediterranean roasted vegetable tray

Name: Mediterranean roasted vegetable tray
Total time: 45 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 2 in chunks zucchini (courgette, baby marrow); 1 large in chunks brinjal (eggplant, aubergine); 1 1/2 in chunks red bell pepper (red capsicum, red pepper); 1 red onion in wedges onion; a punnet of cherry tomatoes tomato; 5 cloves smashed garlic; 3 tbsp olive oil; 1 tsp dried oregano; 1/2 tsp dried thyme; 2 tsp balsamic or red wine vinegar vinegar; a handful basil leaves; Salt, to taste; Black pepper, to taste

Zucchini, brinjal, peppers and tomatoes slumped and sweet from a hot oven. Summer on a tray.

45 minTime

3 gProtein each

mildSpice

A tray of the Med2 chapters · 1 min read

Make it your way

Grandma's wayRoasted summer vegetables with herbs and olive oil.

The original

169kcalsame

3 gproteinsame

6 gfibresame

45minutessame

A Mediterranean roasted vegetable tray.

Per serving, worked out from the ingredient table.

Ingredients

Zucchini (courgette, baby marrow)2, in chunks

Brinjal (eggplant, aubergine)1 large, in chunks

Red bell pepper (red capsicum, red pepper)1½, in chunks

Onion1 red onion, in wedges

Tomatoa punnet of cherry tomatoes

Garlic5 cloves, smashed

Olive oil3 tbsp

Dried oregano1 tsp

Dried thyme½ tsp

Vinegar2 tsp balsamic or red wine vinegar

Basil leavesa handful

Saltto taste

Black pepperto taste

Method

4 steps

1Heat the oven to 220°C. Toss everything except the tomatoes, vinegar and basil with oil, herbs, salt and pepper.
2Spread on a large tray in one layer and roast, turning once.
3Add the tomatoes and roast until they burst.
4Drizzle with vinegar and scatter basil.

Serve it like this

Serve warm on a platter with hummus and flatbread, or spoon over couscous with a drizzle of olive oil.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mediterranean

Mediterranean roasted vegetable tray

Zucchini, brinjal, peppers and tomatoes slumped and sweet from a hot oven. Summer on a tray.

45 minTime

3 gProtein each

mildSpice

A tray of the Med2 chapters · 1 min read

Make it your way

Grandma's wayRoasted summer vegetables with herbs and olive oil.

The original

169kcalsame

3 gproteinsame

6 gfibresame

45minutessame

A Mediterranean roasted vegetable tray.

Per serving, worked out from the ingredient table.

Ingredients

Zucchini (courgette, baby marrow)2, in chunks

Brinjal (eggplant, aubergine)1 large, in chunks

Red bell pepper (red capsicum, red pepper)1½, in chunks

Onion1 red onion, in wedges

Tomatoa punnet of cherry tomatoes

Garlic5 cloves, smashed

Olive oil3 tbsp

Dried oregano1 tsp

Dried thyme½ tsp

Vinegar2 tsp balsamic or red wine vinegar

Basil leavesa handful

Saltto taste

Black pepperto taste

Method

4 steps

1Heat the oven to 220°C. Toss everything except the tomatoes, vinegar and basil with oil, herbs, salt and pepper.
2Spread on a large tray in one layer and roast, turning once.
3Add the tomatoes and roast until they burst.
4Drizzle with vinegar and scatter basil.

Serve it like this

Serve warm on a platter with hummus and flatbread, or spoon over couscous with a drizzle of olive oil.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Mediterranean roasted vegetable tray

Make it your way

Ingredients

Method

Mediterranean roasted vegetable tray

Make it your way

Ingredients

Method

Make it a meal