toodle.

Roasted Vegetables

Succulent roasted Mediterranean vegetables tossed with balsamic vinegar and artichokes, perfect as a side dish or sharing platter.

VegetarianHealthyVegetablesSide DishRoasted

Estimated Nutrition

Per Serving Total
Calories 110 kcals 880 kcals
Carbohydrates 7 grams 56 grams
Fat 7.5 grams 60 grams
Protein 2 grams 16 grams
Cook Time
30 mins
Produces
8 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

CondimentsSauces
10
ml
Balsamic Vinegar
2 tsp for tossing
NutsSeeds
3
cloves
Garlic
crushed
1
pinch
Salt
for seasoning
1
pinch
Black Pepper
for seasoning
OilsFats
30
ml
Olive Oil
2 tbsp for drizzling
Vegetables
1
piece
Courgette
sliced into 5mm rounds
1
piece
Aubergine
small, sliced into 5mm rounds
3
piece
Red Peppers
cut into 5mm strips
2
piece
Red Onions
thickly sliced
200
g
Artichoke Hearts
char-grilled, in oil, drained

Steps

  • Preheat the oven to 220°C.
  • Slice the courgette and aubergine into 5mm rounds and the peppers into 5mm strips.
  • Place the vegetables and garlic in a roasting tin, drizzle with oil, and season with salt and pepper.
  • Roast the vegetables for 20 minutes.
  • Add drained artichoke hearts and roast for another 5-10 minutes until hot.
  • Remove from heat, allow to cool, then toss with balsamic vinegar.