Mediterranean Slow Roasted Veggies

Slow-roasted Mediterranean vegetables with plenty of olives, olive oil, herbs and balsamic. Roast long until soft and creamy; serve with couscous, optional cauliflower, chutney or hummus.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Put all the vegetables into a dish: onion, quartered zucchini, sliced vine tomatoes, and peeled garlic cloves. Add plenty of whole pitted olives.

Step 2

Add a generous amount of olive oil. Season with salt, pepper, rosemary, and thyme. Add a generous splash of balsamic vinegar.

Step 3

(Optional) Roast cauliflower separately; it will probably need 30–45 minutes to crisp nicely.

Step 4

Cook the main dish of vegetables for at least 2 hours at around 200°C.

Step 5

Serve with couscous (and the cauliflower, if using). Optionally serve with chutney or hummus.