Roasted Vegetables
Extra virgin olive oil is a key feature of the Mediterranean diet. It is no wonder Mediterranean diets are so healthy – they use extra virgin olive oil as a key ingredient in baking, roasting and dressings. Adding a drizzle of extra virgin olive oil over ingredients such as meat, fish and vegetables not only makes it tastier but also gives your meal the final nutritious touch.
- Serves:
- 4
- Ready in:
- 15 to 30 mins
Ingredients
- Serves 4
- 1 medium butternut squash, peeled and in chunks
- 2 red, 1 yellow and 1 green pepper, seeded and in chunks
- 1 aubergine, trimmed and in chunks
- 2 red onions, peeled and in wedges
- 6 garlic cloves whole with skin left on
- 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- 2 sprigs of baby tomatoes on the vine - about 8 little tomatoes each
- 2 tbsp runny honey - from a squeezy bottle
Method
- 1
Place squash, peppers, aubergine, onion wedges, garlic cloves in a roasting time and spoon over extra virgin olive oil. Season with salt and freshly ground black pepper. Place in a hot over 200C 400F Gas 6 for around 25 minutes. Add tomato sprigs and drizzle over honey. Return to oven for 10 minutes more, or until corners of vegetables are caramelised and tomatoes are just wilting.
- 2
Serve with crusty bread.
Roasted Vegetables was taken from COOK VEGETARIAN
Download Cook Vegetarian now! Available on your Newsstand...
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- Serves 4
- 1 medium butternut squash, peeled and in chunks
- 2 red, 1 yellow and 1 green pepper, seeded and in chunks
- 1 aubergine, trimmed and in chunks
- 2 red onions, peeled and in wedges
- 6 garlic cloves whole with skin left on
- 3 tbsp extra virgin olive oil
- Salt and freshly ground black pepper
- 2 sprigs of baby tomatoes on the vine - about 8 little tomatoes each
- 2 tbsp runny honey - from a squeezy bottle
- 1
Place squash, peppers, aubergine, onion wedges, garlic cloves in a roasting time and spoon over extra virgin olive oil. Season with salt and freshly ground black pepper. Place in a hot over 200C 400F Gas 6 for around 25 minutes. Add tomato sprigs and drizzle over honey. Return to oven for 10 minutes more, or until corners of vegetables are caramelised and tomatoes are just wilting.
- 2
Serve with crusty bread.
Extra virgin olive oil is a key feature of the Mediterranean diet. It is no wonder Mediterranean diets are so healthy – they use extra virgin olive oil as a key ingredient in baking, roasting and dressings. Adding a drizzle of extra virgin olive oil over ingredients such as meat, fish and vegetables not only makes it tastier but also gives your meal the final nutritious touch.
Roasted Vegetables was taken from Cook Vegetarian
DOWNLOAD COOK VEGETARIAN NOW! AVAILABLE ON YOUR NEWSSTAND...
