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Roasted summer vegetables

Roasted vegetables served in a dish

Roasted summer vegetables

Name: Roasted summer vegetables
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Serves 4 as a side
Ingredients: 3 tbsp olive oil; 1 aubergine cut into chunks; 2 mixed coloured peppers such as orange and red, cut into chunks; 1 red onion cut into wedges; 2 courgettes cut into chunks; 4 garlic cloves smashed; 3 sprigs of thyme; 200g cherry tomatoes; handful of basil leaves; zest of 1 lemon; 50g feta crumbled

Barney Desmazery

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Serves 4 as a side

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.8 out of 5.45 ratingsRate

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Add feta and basil to roasted vegetables for a perfect summer side dish. The trick is to cut the veggies the same size, so they cook simultaneously

Egg-free

Gluten-free

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

3 tbsp olive oil
1 aubergine

cut into chunks
2 mixed coloured peppers

such as orange and red, cut into chunks
1 red onion

cut into wedges
2 courgettes

cut into chunks
4 garlic cloves

smashed
3 sprigs of thyme
200g cherry tomatoes
handful of basil leaves
zest of 1 lemon
50g feta

crumbled

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Nutrition: Per serving

kcal198
fat12g
saturates3g
carbs12g
sugars11g

low
fibre7g

high
protein6g
salt0.33g

low

Method

step 1

Heat the oven to 200C/180C Fan/gas 6. Mix the oil with the aubergine, peppers, red onion, courgette, garlic and thyme in a bowl with sea salt and black pepper. Tip into a large roasting tin then roast for 30 mins. Add the tomatoes to the pan and return to the oven for 10 mins.
step 2

Squeeze the garlic from their skins, remove the thyme then scatter over the basil, lemon zest and crumbled feta.

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A star rating of 4.8 out of 5.45 ratings

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