If you are looking for an easy summer dish to prepare with fresh ingredients then this is the right recipe for you. It is based on typical Mediterranean summer foods we usually get to taste on our vacations abroad, prepared by locals using healthy, fresh vegetables and herbs from their gardens. For that reason, although you can easily cook roasted vegetables with any local and available vegetable on hand wherever you are or even with whatever you are growing in your home garden, it reminds us of warm, carefree summer evenings in foreign countries.
You can think of roasted vegetables as a side dish for fish or meat, or you can serve it as a main dish. Warm or cool, it is the perfect summer dish, fit for any barbecue gathering. You can also offer it to your guests as a sharing platter with
home-made naan bread and tzatziki dip.
This dish is vegan, healthy and light, but it is also rich and mouth-watering comfort food.
It is also very versatile: Swap any of the vegetables in this recipe for whatever is on hand in your kitchen. Don’t be afraid to add or remove ingredients to suit your needs and tastes. This is what makes it great for the sustainability-conscious cook: No food goes to waste.
TIP: Don’t worry about any left-overs, roasted vegetables in olive oil taste even better the next day!
Olive oil (preferably extra virgin)
1 large aubergine
3 medium size zucchini
3 large potatoes
3 medium tomatoes
2 large bell peppers, any colour
1 large red onion
2 cloves of garlic
Dried oregano, dried thyme, salt, black pepper
Preheat your oven to 400 °F – 200 °C.
Wash the zucchini and aubergines. Peel your potatoes, onions and garlic.
Chop the fresh herbs and garlic. We will be using the dill later, put it aside.
Chop up all the vegetables into large chunky pieces. Put them all into a large bowl and mix with the basil, parsley, thyme and oregano, salt, black pepper and garlic. Add 1 tablespoon of tomato paste.
Add olive oil generously (approx. ¾ cup). Mix with by hand or with a large wooden spoon to make sure the ingredients are well-coated with seasonings.
Place your vegetable and liquid mixture from the bowl on to a sheet pan. Make sure the vegetable chunks are spread evenly. Now drizzle some water (no more than half a cup!) onto them.
Put the sheet pan into the oven for 30 minutes. Meanwhile, cut your tomatoes.
Flip the vegetables over, add the tomato chunks and return the pan to the oven for another 20-30 minutes. Check your potatoes with a fork to make sure they are cooked all the way through.
Don’t worry about some charring: this adds to the rustic feel and texture of your food.
Sprinkle with fresh dill and ground red pepper (optional) and serve.
Tips and Suggestions
Serve with a dash of lemon zest and crumbled feta cheese for that extra summery taste!
Cooking time: Approx. 80 minutes.