Roasted Mediterranean vegetables

Author: HFG staff

Photographer: Jeremy Simons

These balsamic roasted vegetables are a great side dish providing four of your five-plus-a-day vegie serves

Serves: 6

Time to make: 45 mins

Hands-on time: 10 mins

Ingredients

2 eggplantaubergineXs, cut into 5cm cubes
6 tablespoons olive oil
4 courgettezucchiniXszucchini, summer squashX, halved horizontally and thickly sliced
2 red capsicums, de-seeded and cut into 2cm cubes
1 onion, roughly sliced
2 tablespoons balsamic vinegar
3 tablespoons fresh basil leaves

Stay Awake

1 Preheat the oven to 220°C/fan 200°C/gas 7.

2 Scatter the aubergines in the base of a roasting tin. Drizzle over half the olive oil and season with freshly ground black pepper.

3 Put the remaining vegetables in another roasting tin, then drizzle with the remaining oil and season with pepper.

4 Roast both tins in the oven for 30–35 min until the vegetables are just soft and tinged brown.

5 Tip into a serving dish, drizzle with the vinegar, scatter the basil over the top and serve immediately.

This dish can be prepared up to 8 hrs ahead, then either serve cold or reheat the vegetables in a large roasting tin in a hot oven for about 15 min.

Calories 166 cal

Kilojoules 695 kJ

Protein 4.2 g

Total fat 12.1 g

Saturated fat 1.8 g

Carbohydrates 10.7 g

Sugar 9.7 g

Dietary fibre 6.4 g

Sodium N/S

Calcium 60 mg

Iron 1.8 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.