Mediterranean Roast Vegetables

If you’re looking for a trusty side dish to come to your rescue at mealtimes all year round, these Mediterranean roast vegetables could be it. They’re juicy, colourful and healthy, ridiculously easy to make, and go with almost anything. Perhaps most importantly, they’re easy to prep and out of the oven in just over 30 minutes, or even less time if you make them in your air fryer.

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Step 1

Preheat the oven to 220C/425F.

Step 2

Scatter all of the chopped vegetables apart from the tomatoes over a large baking tray lined with baking paper.

Step 3

1.5 medium eggplant,3 small zucchini,3 red pepper,3 yellow pepper,3 medium red onion,15 cloves garlic

Step 4

Drizzle over the oil, then scatter over the spices, herbs and seasoning. Toss well with a big serving spoon.

Step 5

1.5 teaspoon paprika,3 teaspoon dried mixed herbs,1.5 teaspoon salt,0.75 teaspoon pepper,9 tablespoons olive oil

Step 6

Roast for 15 minutes. Take out of the oven and toss again, then scatter the cherry tomatoes over the tray of veggies.

Step 7

27 ounces cherry tomatoes

Step 8

Roast for another 15 minutes or until the vegetables are starting to go golden brown and lightly crisped and caramelised.

Step 9

Serve as they are, or pile into a big bowl and scatter with a few fresh herbs and/or crumbled feta cheese.

Step 10

a few fresh herbs e.g. basil, thyme/oregano leaves, chopped fresh parsley,crumbled feta cheese