roast Mediterranean veg

  • Yield:

    1 portion
  • Cooking Method:

    roasting
  • Prep Time:

    10 mins
  • Cook Time:

    20 mins

Allergens:

no allergens

Dietary:

healthy, paleo, vegan
roast Mediterranean veg

Delicious fresh veg from the Med. Marinated in some simple olive oil, fresh fruit and herbs. Served here steaming hot with a generous grating of vegan violife prosociano.

Ingredients:

  • 1Tbs olive oil
  • ½ lemon's juice (get rid of the pips)
  • 1 clove of garlic sliced very thinly
  • 1 chilli chopped up small
  • handful of fresh thyme
  • 1 courgette
  • 1 red pepper
  • 7 vine tomatoes (baby plum/vittorria/cherry)
  • drizzle of honey
  • sprig of fresh rosemary 

Method:

  1. Preheat the oven to 180°C (fan oven).

  2. In a bowl combine the oil, lemon juice, fresh garlic and chilli to create a tasty marinade. 

  3. Chop the courgette and red pepper into chunks and bung into the marinade with the tomatoes, drizzle a little honey over them and stir in.

  4. Once the oven is hot, pop the marinaded veg onto a baking tray, add a sprig of fresh rosemary on top and bung in the oven for 20 minutes to roast. 

  5. Once they are cooked, grind a little salt and pepper over the top and serve immediately.

Notes:

We love these with a good old grating of vegan violife prosociano.

Also fabulous with our home-made vegan, gluten-free gnocchi.