Roast Mediterranean Vegetables

Name: Roast Mediterranean Vegetables
Prep time: 1 min
Cook time: 29 min
Total time: 30 min
Cuisine: European, Mediterranean
Ingredients: 2 zucchini roughly chopped; 1 large aubergines roughly chopped; 3 red peppers roughly chopped; 3 medium tomatoes roughly chopped; 2 onions roughly chopped; 4 cloves garlic bashed; 1 tbsp dried oregano

2 steps

Prep:1minCook:29min

Making roast Mediterranean Vegetables is a great delicious way to use up wrinkly or half used veggies and you can store them in the fridge for up to three days so they are perfect for adding to pasta salads or sandwiches for a quick healthy lunch on the go .

Updated at: Thu, 29 Aug 2024 12:23:07 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories111.4 kcal (6%)

Total Fat1 g (1%)

Carbs25 g (10%)

Sugars14.7 g (16%)

Protein4.8 g (10%)

Sodium20.1 mg (1%)

Fiber9 g (32%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2zucchini

roughly chopped

1aubergines

large, roughly chopped

3red peppers

roughly chopped

3tomatoes

medium, roughly chopped

2onions

roughly chopped

4 clovesgarlic

bashed

1 Tbspdried oregano

Instructions

Step 1

Roughly chop all the vegetables then add them to a roasting dish with the bashed cloves of garlic and season to taste with salt and pepper

zucchini2

aubergines1

red peppers3

tomatoes3

onions2

Step 2

Sprinkle oregano over the top drizzle with some olive oil and mix everything together with your hands . Roast at 200c 400 f for 30 minutes then serve with your favorite sides like rice or pasta. Store in a sealed container in the fridge for up to 3 days and freeze up can add to pasta salads or sandwiches for a quick and healthy mid week lunch.