Roasted Mediterranean Vegetables served Two Ways

I love roasted vegetables and the tastes of rosemary and garlic goes fantastically with beautiful, colourful Mediterranean vegetables.


Roasting vegetables can be fairly time intensive so sometimes I have a weekend session of vegetable roasting, one of the great things about ready roasted vegetables is that they are incredibly versatile and can make many meals and options really quickly. Today I’m roasting some vegetables ready for a polenta dish and making soup from one big roasting dish of yummy veg.

Start by popping olive oil, rosemary and garlic in a large roasting dish and warming it slightly whilst you prepare the vegetables. Then chop courgette, vine tomatoes, aubergine, red and yellow pepper and onion. I like to chop quite large pieces in a rough and rustic manner. This is because I love the taste of the vegetables and the bigger the pieces the better the flavour. This mix of vegetables is high in minerals, vitamins and dietary fibre, aubergine is an excellent source of dietary fibre and high many B vitamins. Vine tomatoes contain about twice the amount of vitamin C as other tomatoes which makes any meals with these vegetables a plate full of healthy delightfulness.

Add all the vegetable into the roasting dish with the oil and herb mixture and roast for approximately 1 hour and 30 minutes on about 200®.

These vegetables go really well together and create a beautiful tasty combo. Once cooked they can be used in so many different ways. I’m going to serve the vegetables in two ways – as they with a lovely warm polenta and balsamic for dinner and also by making the vegetables into a lovely soup to make a healthy packed lunch.

To make the soup pop the vegetables into a pan and add boiling stock. I use Kallo reduced salt organic stock cubes as they are suitable for coeliacs and vegans. Simmer the ready cooked vegetables in the stock for approximately 20 minutes and then blend. The inclusion of the aubergine and the courgette makes the soup really thick and creamy and tomato is not over powering. It’s also really easy to store the vegetables in a container and then make the soup after work.


Another tasty, gluten free, lactose free vegan dish which is low on allergens and popular with everyone. Especially me. Yum.


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