Roasted Vegetables

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

Vegetarian Healthy Vegetables Side Dish Roasted

Estimated Nutrition

Calories

110

kcal / serving

880 kcal total

Carbs

per serving

56 g total

Fat

7.5g

per serving

60 g total

Protein

per serving

16 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Balsamic Vinegar

2 tsp for tossing

NutsSeeds

cloves

Garlic

crushed

pinch

Salt

for seasoning

pinch

Black Pepper

for seasoning

OilsFats

Olive Oil

2 tbsp for drizzling

Vegetables

piece

Courgette

sliced into 5mm rounds

piece

Aubergine

small, sliced into 5mm rounds

piece

Red Pepper

cut into 5mm strips

piece

Red Onion

thickly sliced

200

Artichoke Hearts

char-grilled, in oil, drained

Method

Slice the courgette and aubergine into 5mm rounds and the peppers into 5mm strips.

Add drained artichoke hearts and roast for another 5-10 minutes until hot.

Remove from heat, allow to cool, then toss with balsamic vinegar.

Roast the vegetables for 20 minutes.

Preheat the oven to 220°C.

Place the vegetables and garlic in a roasting tin, drizzle with oil, and season with salt and pepper.