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A metal baking tray of roasted aubergine, courgette, red and yellow pepper, red onion wedges and cherry tomatoes, browned and blistered at the edges and scattered with thyme and oregano, on a wooden table beside a carafe of olive oil.

RECIPES – Mediterranean Roasted Vegetables with Extra Virgin Olive Oil

Mediterranean Roasted Vegetables with Extra Virgin Olive Oil

Preparation
15 minutes
Cooking
35 minutes
Serves
4
Product
Organic olive oil

INGREDIENTS

  • 1 aubergine
  • 2 courgettes
  • 1 red pepper
  • 1 yellow pepper
  • 250 g cherry tomatoes
  • 1 red onion
  • 3 garlic cloves
  • 4 tbsp organic extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • Salt, to taste
  • Freshly ground black pepper
  • Fresh basil or parsley, for serving

PREPARATION

  1. Preheat the oven to 200°C.
  2. Cut the aubergine, courgettes and peppers into bite-sized pieces. Cut the red onion into wedges and leave the cherry tomatoes whole.
  3. Arrange all the vegetables on a large baking tray and add the lightly crushed garlic cloves.
  4. Drizzle with the organic extra virgin olive oil. Sprinkle with oregano and thyme, season with salt and freshly ground black pepper, and toss until all the vegetables are evenly coated.
  5. Roast for 30–35 minutes, turning the vegetables halfway through, until tender and lightly caramelised around the edges.
  6. Remove from the oven and finish with fresh basil or parsley and an extra drizzle of organic extra virgin olive oil just before serving.

Serve warm or at room temperature as a colourful side dish, a light meal or part of a Mediterranean-style spread.