Layered roast summer vegetables

Layered roast summer vegetables

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(8 ratings)

Prep: 30 mins Cook: 1 hr


Serves 4
This all-in-one side dish can double up as a veggie main course, perfect for summer

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal240
  • fat18g
  • saturates3g
  • carbs12g
  • sugars11g
  • fibre7g
  • protein7g
  • salt0.54g


  • 6 tbsp good-quality olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 large courgettes, thickly sliced (yellow ones look pretty)



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 5 ripe plum tomatoes, sliced
  • 2 aubergines, sliced



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 1 large garlic bulb, kept whole



    Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…

  • small bunch rosemary, broken into sprigs



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…


  1. Heat oven to 220C/200C fan/gas 7. Drizzle a round ovenproof dish with a little oil; then, starting from the outside, tightly layer alternate slices of the vegetables in concentric circles until you get to the middle – sit the head of garlic here. If you have any vegetables left, tuck them into any gaps around the outside. Stick the sprigs of rosemary among the vegetables, drizzle everything generously with olive oil, then season with salt and pepper.

  2. Roast everything together, drizzling with more oil occasionally, for 50 mins-1 hr, until the vegetables are soft and lightly charred.

  3. Remove from the oven and leave to stand for a few mins, then remove the garlic and separate it into cloves for squeezing over the vegetables.

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Comments, questions and tips

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16th Sep, 2012
Followed the recipe and the dish looked great, however found that it was quite bland with little taste, would suggest more seasoning and herbs to give it flavour.
25th May, 2012
Used white and purple aubergines which looked great with the yellow of the courgette. A bit fiddlely as the slices slipped a little to start with. I used smoked garlic which gave it a lovely taste.
20th Nov, 2011
Combined courgettes with yellow, orange and red peppers - worked well, looks pretty.
20th Nov, 2011
Combined courgettes with yellow, orange and red peppers - worked well, looks pretty.
3rd Aug, 2011
Tried this after all the good comments. Can only say I was very disappointed, it was surprisingly oily and the aubergine edges were very crispy and tough. A no no from me.
24th Jun, 2011
I thought they were lemons at first then it gave me the ideal to have a few slices of lemon. Yum yum delicious
20th Oct, 2010
I have made this twice, and not only did it taste great - it looked spectacular. To get the veg to stand upright, I cut a thin strip off the bottom of the first ring of slices, giving them a flat surface to stand on. The following rings then leaned against them, without falling over. The bulbs of garlic were enjoyed by the garlic lovers, who squeezed the fragrant paste over the veg. Those who disliked garlic only got the faintest hint.
29th Sep, 2009
Have now cooked this several times and received great feedback every time. For a novice cook (such as me!) it's fairly simple but the prep seems to take ages (especially trying to get all the slices even thickness) and, as said above, trying to keep the slices standing up is quite frustrating! Last time I did it, I used two smaller dishes so it was easier to keep hold of everything to stop it falling over.
22nd Aug, 2009
Looked great. Lovely side dish. Would recommend
22nd Aug, 2009
This was very tasty and looks wonderful in the picture.But the downfall is the silly pattern our slices just kept falling over and as it says easy it should be an easy pattern to follow.


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