FishPescatarianSides & Salads

Mediterranean Roasted Vegetables

This roasted vegetables recipe is the perfect side dish to any meat or fish meal.

Prep Time: 20 mins
Cooking Time: 40 mins
8 people

Used in this recipe

Ingredients

3 red, yellow or orange peppers, de-seeded and cut into strips
1 large aubergine, trimmed and cut into chunks
1 large courgette, trimmed and thickly sliced
4 small red onions, cut into quarters
1 fennel bulb, cut into thick wedges
225g baby new potatoes
1 large sweet potato, peeled and cut into chunks
1 squash, cut into thick slices, seeds removed
2 garlic bulbs
200g vine-ripened cherry tomatoes
120ml Filippo Berio Olive Oil

Method

Heat the oven to 225Â°C/425Â°F/Gas Mark 7. Place all the vegetables, except for the tomatoes in a large roasting tin. Trim the top 1cm from the garlic and add to the vegetables. Add the Olive Oil and season with salt and pepper, and toss together.
Place in the oven and roast for 34-40 minutes, or until the vegetables are charred and beginning to soften, turn the vegetables over during cooking. Add tomatoes 10 minutes before the end of cooking.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.