Recipe

Mediterranean roast vegetables

Meet your five-a-day quota and accompany your next roast dinner with these roasted Mediterranean vegetables. A splash of olive oil and some salt is all it takes to bake these babies to perfection.

  • 10 mins preparation
  • 1 hr 5 mins cooking
  • Serves 6
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Ingredients

Mediterranean roast vegetables
  • 1.5 kilogram desiree potatoes, peeled
  • 2 tablespoon olive oil
  • 500 gram baby/pickling onions, peeled
  • 2 zucchini, thickly sliced
  • 1 bunch asparagus, ends trimmed
  • 250 gram punnet cherry tomatoes

Method

Mediterranean roast vegetables
  • 1
    Heat a large baking dish in a 200C preheated oven for 10 minutes. Meanwhile, cut potatoes into 3cm chunks and pat dry with paper towel.
  • 2
    Place potato chunks in a large bowl, add oil and mix well. Add potatoes to heated baking dish, bake at 200C for 30 minutes, turning after 15 minutes.
  • 3
    Remove dish from oven, add onions and zucchini. Return dish to oven, bake vegetables for a further 25 minutes, then add asparagus and tomatoes. Bake for a further 10 minutes. Serve immediately.

Notes

Accompany with roast meat of your choice. Recipe is best prepared as required. If baby onions are unavailable, replace with larger onions cut into halves or quarters, depending on size. For a more Italian flavour, toss the potatoes in 3 tsp of Italian mixed herbs and 1 clove of crushed garlic before baking.

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