Roast Mixed Vegetables
Roasted Mixed Vegetables
Mamta Gupta
This is something I make when I have bits of different vegetables left over in the fridge and I need to finish them off before going shopping. It is such a simple dish to make and always delicious, different each time you make it, depending upon what you have left over or is in season. Also see Mediterranean Style Roasted Pickled Vegetables.
Serves 3-4
Edited August 2023
Ingredients
1-2 red/green/yellow/brown peppers
3-4 large or 1 cup small mushrooms
A handful of cherry tomatoes or large tomatoes quartered
1 aubergine, sliced thickly
Note; You can also add some shallots or thickly cut onions, thickly sliced beans, courgettes, thick green chillies, bhindi (okra), Leeks, spring onions, whole garlic cloves, small potatoes or any other vegetable you fancy
Spice Mix
You can either use a ready mixed spice/herbs of choice as shown in pictures or add following;
1 tsp. ground coriander seeds
1/4 tsp. chilli flakes. Smoked chilli powder is also good
A dry herb of choice. You can also use fresh herbs, if you have them.
Salt to taste
Black pepper to taste
2 tbsp. olive oil
Instructions
Preheat oven to 200 C/400 F/gas mark 6.
De-seed/top and tail/ prepare all vegetables. Cut them into good, bite sized pieces..
Put all the veg in a bowl, add spices, herbs and oil. Mix well.
Place in a roasting tray and bake for 35-50 minutes, keeping an eye on them towards the last 10 minutes, so they don't burn. They should be soft, just beginning to turn brown at the edges, but not burnt. Generally, no turning is required, especially if you use fan oven, but you can turn them over half way through cooking.
They can be served as part of a buffet or added to pre-cooked fried rice or couscous or served in Pita bread pockets and sandwiches. For sandwiches, add a little feta cheese.
