roast Mediterranean veg

roast Mediterranean veg
mmmmmmmm a steamy bowl of vegetable yum (and vegan prosociano from violife)!

It’s been a long and lovely summer, and now we are eating the fruits from our gardens and our neighbours gardens – making lots of yummy roast Mediterranean vegetables.

My neighbours have a mass of courgettes and I a glut of tomatoes. It is still sunny even though the weather is cooling, which makes roast Med veg the perfect meal for me in the afternoon or evening. It is warming but still light and fresh and summery.

Aars has also been requesting gnocchi once more, now he is back at school and the weather has cooled. It’s a yummy comfort food and goes perfectly with the veg and herbs you find around the Mediterranean.

I also think that roast veg is a perfect side dish along side most main meals – be they Mediterranean, British or Mexican! And when I am being careful with the amount of carbs I am eating I love a huge tasty bowl of these veg unadulterated as pictured above.

Which ever veg you are enjoying from your garden currently, they will probably work in a light fresh marinade. The reason I partner courgette and tomatoes with red pepper is that they all take the same amount of time to cook – and it’s not long!

Make this recipe your own – if you are a huge fan of roasted garlic and want to keep the vampires at bay use more cloves and cut them into chunks. Likewise if you fancy a bit more chilli heat use a couple of chillies per person. Mostly just enjoy!

I hope you enjoy the fruits of your garden, making tasty treats full of fresh ingredients,

It’s good to be back!
Smiles and love,

Rai x


roast Mediterranean veg

  • Yield:

    1 portion
  • Cooking Method:

  • Prep Time:

    10 mins
  • Cook Time:

    20 mins


no allergens


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.


  • 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 


  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.


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

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


vegan, gluten-free gnocchi with Mediterranean veg

  • Yield:

    serves 2
  • Cooking Method:

    bake, boil and sauté!
  • Prep Time:

    20 mins
  • Cook Time:

    20 mins
vegan, gluten-free gnocchi with Mediterranean veg

Gnocchi are a wonderful Italian comfort food, so what could go better with them than scrummy fresh veg, you can find in abundance around the Med?


  • 2 jacket potatoes
  • 1 Tbs olive oil
  • grind of salt
  • grind of black pepper
  • fresh thyme ( a few sprigs)
  • fresh rosemary chopped fine (a little goes a long way!)
  • ¾ C plain gluten-free flour (we use Doves)
  • 1 flax*gg (3 Tbs water & 1 Tbs ground flaxseed)
  • olive oil
  • 2 garlic cloves (sliced super thin or diced in tiny chunks)
  • 1 chilli pepper (sliced small)
  • 2 large red peppers (chopped into chunks)
  • 2 courgettes (chopped into chunks)
  • 18 vine tomatoes (like baby plum, cherry or Vittoria)
  • another handful of fresh thyme
  • (fresh lemon juice for serving)


  1. Bake the jacket potatoes until lovely and soft (about 80 minutes in a 180°C fan oven).

    herby vegan & gluten-free gnocchi with wild garlic
    lovely herby dough

  2. Make a flax*gg. (3 Tbs water & 1 Tbs ground flaxseed)

  3. Once the potatoes have baked, remove the flesh from the skin and mash or put through a ricer.

  4. Mash in the oil, salt, pepper and herbs.

  5. Stir in the flour. Then create a well in the centre of the dough and add the flax*gg and combine it by hand until just combined. (If you overwork it the gnocchi will end up heavy and dense). You want it lovely and light and fluffy.

  6. Split the dough in two and on a floured surface form into a long dough sausage about 2cm thick.  Cut the sausage into gnocchi pieces about 1 cm long. Repeat with the second half of the dough.

  7. Add the gnocchi to a pan of boiling water.  Simmer for a few minutes until they start to float. 

  8. Drain the gnocchi and leave them to steam dry for a couple of minutes (I pop them in my colander to steam dry so they don't stick to each other). 

  9. Add some olive oil to a frying pan, add the garlic and chilli and heat up on a low flame so that the oil gets all the flavour infused into it.

  10. Once the oil is hot add the red pepper chunks and the freshly made gnocchi. Once one side of the gnocchi is the golden colour you want it, flip them over and add in the chunks of courgette and whole baby tomatoes. I also like to add a whole load more fresh thyme into the pan at this point.

  11. Once the second side of the gnocchi is golden the dish is ready to serve. Pop into a couple of bowls and enjoy yummy, scrummy great for your tummy comfort food.   


We like to add a squeeze of fresh lemon juice and a good grating of violife's vegan prosociano over the top.  YUMSVILLE!  Let us know how you serve yours 😉

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