Roasted Mediterranean Vegetables, or med veg as we call them, are extremely adaptable as a vegetable dish. They can be eaten in many different ways and really add a splash of colour to your plate. As this recipe incorporates courgettes it’s a great one to have to hand when you have a glut. It is the sort of dish we throw together and cook when the oven is on for something else. They can be eaten hot or cold and as they reheat well we normally keep a batch in the refrigerator. They keep for up to a week, although ours rarely last that long
Link to measurement conversion chart
This recipe makes enough for a side dish for 6 servings
Ingredients
- 1 Aubergine, top removed and cut into 2cm cubes
- 1 large, 2 medium or 4 small courgettes cut into rings
- 2 bell peppers, red, yellow or orange, deseeded and chopped into bite sized chunks
- 1 – 2 red onions peeled and trimmed, so the root end holds the segments together, and cut into 8
- ½ a bulb of garlic, the cloves need to have the skins removed but remain whole
- 1 bunch of fresh basil
- A splash of olive oil
- Juice of 1 Lemon
- Salt and pepper
You will also need
- 1 large roasting pan
- A colander
- A bowl
Method
- In advance salt the aubergine and courgettes, place them in a colander over a bowl and leave for 30 mins to remove the bitter juices and excess water.
- Wash the salt off and pat dry.
- Preheat the oven to 180c
- Place all the prepared vegetables in the roasting tray
- Drizzle over a little oil and the lemon juice, mix the veg thoroughly to evenly coat them then spread the veg over the roasting pan in a single layer. If your veg piles up they wont caramelize properly so if necessary use 2 roasting pans.
- Season with a little salt and pepper, then top with the basil leaves.
- Cook for 40 – 45 mins until the vegetables start to brown stirring half way through the cooking time
- Eat and enjoy!
Serving suggestions and variations
- Always make enough to have some leftover for another day.
- Great served as a side dish with a roast dinner, grilled or fried fish or as a side salad at a BBQ or buffet meal.
- Add to a batch of our tomato sauce and you have a great pasta sauce
- Make up in a sandwich with humus and a little mozzarella with a bit of extra fresh basil
- Keep a batch in a pot in the fridge and add to a salad
- Use as a base for a pizza
- For a one pot meal roast some chops or chicken portions on top of the vegetables, make sure you add the meat part way through the cooking period so they are all finished at the same time.
- Add some quartered tomatoes or cherry tomatoes and pitted olives for the last 10 minutes of cooking time
- These veg make a great alternative to the meat content of a Lasagne.
Acknowledgements
We first came across a version of med veg when we were served them with chicken breasts stuffed with Couscous, by our friends Claire and Paul. It was a fantastic meal that really did bring a little of the Mediterranean into the room. Served with a glass or two of cold white wine, what more can you ask for. Thanks Claire and Paul for introducing us to something that has become a staple.
If you enjoyed this recipe you might like to try some other recipes from our collection;
- Thinking of a warming starter or light lunch then have a go at Lentil and Frankfurter Soup
- A fully loaded potato salad makes a great addition to Med Veg with a salad
- Round your meal off with a tasty Oaty Apple crumble and remember, lashings of custard!
We hope you have enjoyed this recipe.
Happy eating!