Roast Mediterranean vegetables

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Preparation info

  • Serves:

    4

    as a main course side dish
    • Difficulty

      Easy

    • 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.

Ingredients

Method