So you may notice our kitchen is now very different…We’ve moved! It’s been a whirlwind and not one I’d like to do again for some time (moving just saps the life right outta ya!), but my extensive collection of bowls now have a new home and we only smashed 2 glasses during the whole process – a success, I must say! After a prolonged silence on the blogging front (blame it on the move), I’ve finally got back in the kitchen and rustled up a quick but delicious roasted vegetables recipe.
If you love Mediterranean food, this roasted vegetables recipe is for you. This dish packs in the flavour with sweet sun dried tomatoes, fragrant dried herbs and savoury salt and pepper. Plus, all it takes is a little chopping and 40 minutes in the oven – that’s it. No master chef skills needed here.
This vegan vegetable dish is made for batch cooking and perfect for eating with lots of different things all week; mix it into a bowl of cous cous or pasta, or eat it alongside a salad with fresh bread. It’s delicious. I generally make this once a week and the vegetables sometimes vary depending on what I’ve got in the fridge but the essence remains the same; hearty, healthy food.
I made a special trip to one of my favourite shops, Infinity Foods, in Brighton’s North Laines to grab the ingredients for this recipe. They specialise in whole foods and you can pick up a variety of things there; from vegan beauty products and environmentally friendly cleaning supplies, to organic nuts, oats and fresh fruit and vegetables. I hastily filled my paper bag with a courgette, several tomatoes, and an aubergine before heading to the raw-chocolate aisle…
I recommend sticking to the recipe the first time you make this, then experiment with more or less seasoning and herbs depending on your preference. If there’s a chilli lover in the house, consider sprinkling over a few chilli flakes, or add in a few onions to help the vegetables caramelise.
With minimal ingredients and minimal fuss, this roasted vegetables recipe is perfect for the time-poor among us. Here’s how it goes…
Roasted Vegetables Recipe
40 minutes, feeds 4 (as a side dish/salad accompaniment)
3 fresh tomatoes
½ jar sun dried tomatoes (and roughly 4 tbs of the oil from the jar)
Salt & pepper to taste
2 tsp garlic powder
2 tsp dried mixed herbs
1 tbs tomato puree
Pre-heat your oven to around 170ᵒ. Chop the courgette, aubergine and fresh tomatoes into similar sized chunks. I like to dice my courgette first then quarter each slice – the same goes with the aubergine. Size-wise, remember the vegetables will reduce in the oven, so try not to chop them too small (random reference; I cut mine into the size of a 50p piece). Chop around half a jar of sun dried tomatoes into smallish pieces.
Tumble all the vegetables, the fresh tomatoes and the sun dried tomatoes into a large roasting tray or dish. Add oil from the sun dried tomatoes jar and stir thoroughly, coating all the ingredients. Next, add a generous tablespoon of tomato puree to your roasting tray and mix well.
Sprinkle your salt, pepper, garlic powder and dried herbs into the vegetable mix and stir. The tomatoes, courgette and aubergines should all be coated thoroughly. It already smells divine at this point, just wait till it gets cooking!
Place in the oven for around 40 minutes. I like to stir mine half way through to make sure nothing sticks to the bottom of the tray. Once the aubergines begin to turn a golden brown and your tomatoes begin to soften, it’s time to take dish out of the oven.
To serve, I love mine with cous cous. Simply run the vegetables through the grains and eat with a fresh sidesalad for a delicious meal. This even works really well with pasta or eat it alone with some crusty bread.
I hope you enjoyed this roasted vegetables recipe as much as I do!
Until next time,