RECIPES

Mediterranean Vegetable Medley

This is a great one to have on hand and keep in the freezer. Just take out the number of servings you require and serve them up with your protein, – voila, veges, done in no time!
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Ingredients:

☐ ½ medium Butternut Pumpkin (approx. 500g) see note

☐ 1 medium Eggplant (Aubergine), approx. 320-350g

☐ 2 large Zucchini (Courgette)350

☐ 1 large Red Capsicum (180g)

☐ 1 large Yellow Capsicum (180g)

☐ 2-3 (125g) Portobello Mushrooms, stalks removed & brushed

☐ 2 Red Onions, cut into wedges

☐ 50g Garlic Cloves, optional see note

☐ 1tbsp Olive Oil

☐ 1 tbsp Mixed Herbs or Herbs du Province

Method:

  1. Pre-heat the oven to 180oC. 
  2. Prepare vegetables – Chop all vegetables into roughly the same size, except the garlic cloves and place in a large bowl or container. Sprinkle with herbs and drizzle oil over, mix to coat all vegetables. I use the same bag or container I’m going to store them in after they’re roasted.
  3. Spread over one or two large sheet-pans.
  4. Put in the oven for 20 minutes, use an egg flip to turn the vegetables over (as best you can), and return to the oven for a further 20 minutes.
  5. Scoop the veg into the same bag or container used in step 2 (above), leave it on the kitchen bench to cool, then seal the bag (making sure you remove all the air first) or put a lid on the container and pop into the freezer.
  1. When you want to serve some up, take out the number of servings you require and fry in a frying pan until defrosted and warmed through, no further oil is necessary. Great served with lamb skewers or lamb backstrap.

Note:

  1. You can buy diced pumpkin or dice it yourself. For butternut pumpkin, skin can be left on as it is usually quite thin, just make sure you wash it first.
  2. Loose garlic cloves can be bought prepacked from a lot of supermarkets, you just need to peel them. Or you can buy bottled, peeled garlic cloves in brine at some deli’s and fruit shops – rinse them under cold water.

tastee cheats

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