Mediterranean Vegetable Tray Bake

Serves 4

Ingredients: 

• 8 cups of a mix of at least three Mediterranean vegetables

  • Zucchini

  • Capsicum

  • Cherry tomatoes (fresh or tinned)

  • Red onion

  • Eggplant

  • Mushrooms

• 1 tablespoon (or 4 teaspoons) of mix of dried herbs and spices

  • Parsley

  • Oregano

  • Basil

  • Thyme

  • Sumac

  • Rosemary

  • Sage

  • Dill

• 4 to 5 cloves garlic, peeled and chopped

• Extra Virgin Olive Oil

• Salt and pepper, to taste

Method: 

1. Preheat the oven to 220 degrees fan-forced.

2. Chop the vegetables into similar sized pieces.

3. Mix the chopped vegetables (except cherry tomatoes) in a bowl and add the olive oil, herbs, spices and garlic. Stir until vegetables are coated well

4. Transfer to a non-stick baking tray, and bake in the oven for 15 minutes. If using cherry tomatoes, add to the tray after 15 minutes and return to the oven to bake for a further 10 to 15 minutes, or until the vegetables are starting to go golden brown and lightly crisped and caramelised.

5. Serve with a source of protein and carbohydrates for a complete meal 

Tips:

• This recipe is great for meal prepping vegetables for the week. Store leftover vegetables in an airtight container in the fridge for up to 3 to 4 days.

• You can modify the spices and vegetables to your liking.

• Garnish with a squeeze of lemon juice of vinegar.

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