Mamta's Kitchen

Roasted Mediterranean Style Pickled Vegetables

Oven Roasted/Pickled Mediterranean Style Vegetables

Sharda Prasad


Oven roasted vegetables have become very popular in recent years. They are easy to prepare and go well with ?roast? dinners, at barbecues or with grilled fish. They can be served hot or cold as part of a buffet or as a sandwich filling. They can also be used as a pickle, they can be stored in the fridge for up to a week.


  • For Roasting:

  • 2 courgettes, sliced thickly

  • 1 aubergine/eggplant/brinjal (baingan), cut into 2 inch inch or 5 cm. chunks

  • 2 red/yellow peppers/capsicum/bell peppers (Shimla Mirch), cut into 3-4 inch or 8-10 cm. chunks. You can also add a couple of finger chillies.

  • 4 red onions, peeled and cut into bite sized chunks

  • A handful of small mushrooms, stalks removed

  • 1/4 cup good quality Olive Oil

  • 1 1/2-2 tsp. rock salt

  • 4 garlic cloves, crushed

  • Salt to taste

  • For pickling:

  • 1/2 cup white vinegar

  • 1/2 cup water

  • 2 tsp. pickling spice* mix

  • Salt and freshly ground black pepper to taste


  1. To Roast vegetables:

  2. Prepare vegetables.

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