Italian Roasted Vegetables
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 Courgette (zucchini)
- 1 Aubergine (eggplant)
- 10 Cherry tomatoes
- 8 New potatoes
- 1 Bell peppers
- 8 Mushrooms
- 4 tablespoons Olive oil
- 1 tbsp Dried oregano
- 1 pinch Fine sea salt and ground black pepper
- 1 tbsp Dried basil
- 6 Garlic clove
- 0.5 Lemon (juice only)
Method
- Preheat your oven to 200ยฐC/180ยฐC(fan)/400ยฐF/Gas 6.
- Cut 8 New potatoes in half (or quarters, depending on their size) and place in a roasting tin.
- Chop 1 Courgette (zucchini), 1 Aubergine (eggplant), 1 Bell peppers, 8 Mushrooms and 10 Cherry tomatoes into cubes of similar size and place them in the roasting tin in a single layer.
- Make the dressing by combining 4 tbsp Olive oil, juice of 0.5 Lemon, 6 Garlic clove, 1 tbsp Dried oregano, 1 tbsp Dried basil and 1 pinch Sea salt and black pepper.
- Drizzle the dressing over the vegetables and mix well. Make sure that the vegetables remain in a single layer. Roast in the oven for 45 minutes.