Roast Mediterranean vegetables


Preparation info

  • Serves:


    as a main course side dish
    • Difficulty


    • Ready in

      55 min

Appears in

Lucy's Food: Minimum Effort, Maximum Impact!

Lucy's Food

By Lucy Cufflin

Published 2013

  • About

You can vary the vegetables you use for this recipe, but choose those that are from hot Mediterranean countries, such as aubergines and peppers. I always make large quantities of this and store it in the freezer or fridge as it can be used in other recipes, such as a filling for a vegetarian lasagne, or piled into pitta bread with cream cheese for lunch.