Roasted Vegetables
Serves: 4
Ready in: 15 to 30 mins
Eco FriendlyGluten FreeQuick Make
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.
Ingredients:
Serves 41 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:
- 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.
- Serve with crusty bread.
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