Mediterranean summer roasted vegetables

Name: Mediterranean summer roasted vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: European, Mediterranean
Ingredients: 1 onion, chopped through the root into thin wedges; 2 garlic cloves, finely chopped; 2 aubergines, cut into 2cm pieces; 500g courgettes, cut into 1cm slices; 3 red peppers, cut into 2cm pieces; 400g cherry tomatoes; 5 tbsp olive oil; 2 x 400g tins cannellini beans, drained and rinsed; 120g rindless goat’s cheese, roughly crumbled; 1 tbsp balsamic vinegar; Crusty bread and a handful fresh basil leaves (optional)

2 steps

Prep:20minCook:45min

Enjoy flavours of the Mediterranean with this one-pan vegetarian recipe – serve as a light dinner or a side dish. If you love full-of-sunshine recipes, like this, take a look at lots more of our Mediterranean recipes.

Updated at: Thu, 17 Aug 2023 03:50:04 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Moderate

Nutrition per serving

Calories510 kcal (26%)

Total Fat26.1 g (37%)

Carbs49.4 g (19%)

Sugars19.4 g (22%)

Protein20.2 g (40%)

Sodium212.7 mg (11%)

Fiber20.9 g (75%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1onion

chopped through the root into thin wedges

2garlic cloves

finely chopped

2aubergines

cut into 2 c m pieces

500gcourgettes

cut into 1 c m slices

3red peppers

cut into 2 c m pieces

400gcherry tomatoes

5 Tbspolive oil

2 x 400gtins cannellini beans

drained and rinsed

120ggoat’s cheese

rindless, roughly crumbled

1 Tbspbalsamic vinegar

crusty bread

fresh basil leaves

optional

Instructions

Step 1

Heat the oven to 200°C/180°C fan/gas 6. Put the onion, garlic, aubergines, courgettes, red peppers and tomatoes into 2 large roasting dishes. Drizzle over 4 tbsp oil, season with salt and pepper, then toss to coat. Roast for 40 minutes.

Step 2

Stir the cannellini beans into the roasted veg, then roast for 5 minutes more. Scatter the crumbled goat’s cheese over the top, then drizzle over the remaining 1 tbsp olive oil and the balsamic vinegar at the table. Sprinkle with the fresh basil leaves, then serve with hunks of good quality crusty bread.

View on delicious. magazine

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