Mediterranean Roast Vegetables


This makes the perfect side, and can be put in the oven whilst you cook up your main meal.

You can use any vegetables for roasting, here are some tips on timings:


Hard Vegetables 30-40 minutes E.g. Carrots, parsnips, potatoes, butternut squash, fennel
Medium Vegetables 20-30 minutes E.g. Aubergine, onions, peppers
Soft Vegetables 10-15 minutes E.g. Courgette, leeks, radishes


Serves 2



4 organic carrots; halved

2 courgettes; halved

1 aubergine, sliced lengthways

1 red onion; cut into quarters

2 tbsp olive oil

1 tsp oregano

1 tsp basil

Black pepper & sea/Himalayan pink salt to taste



Heat the oven to 180 degrees

Cut and prep all your veg and put in a large roasting tray.

Coat everything in olive oil, so the veggies are covered with a thin layer, and then sprinkle the herbs, salt and pepper.

Make sure everything is evenly coated and then place in the oven until tender, for around 45 minutes.