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Roasted Vegetable Recipe

A Delicious Roasted Vegetable Recipe That is Really Quick and Easy

A Mediterranean Roasted Vegetable Recipe

This colourful roasted vegetable recipe makes an ideal accompaniment to chicken or fish, or simply serve with some pasta for a vegetarian delight. This is a really quick and easy dish, using a selection of Mediterranean vegetables, that we made after a trip to our local market. It came together by picking up the best looking vegetables at the time. You can do the same..... just use your favourites. It's a great side dish and can be served hot or cold.
Why not include this in your own Mediterranean diet it's healthy and full of goodness.
Eat well - feel full and satisfied and lose those excess pounds without undue effort.

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Mediterranean Diet Roasted Vegetable Recipe

Roasted Vegetable Recipe Ingredients for Four People or Two Generous Main Course Portions

1 medium onion finely sliced
2 sticks celery finely sliced
2 cloves garlic, finely chopped
1 medium red pepper in large dice
1 medium aubergine sliced thinly
A large handfull of frozen peas
1 large potato scrubbed and sliced thinly
1 heaped teaspoon herb de provence
1 dried chilli, ground
Salt and ground black pepper
125 ml strong vegetable stock
1 glass (125 ml) dry white wine
A handfull toasted brown breadcrumbs
2oz/50g grated parmesan (optional)

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If you like just substitute one or two vegetables for the ones you prefer. This recipe is very versatile.

Roasted Vegetable Recipe Method

OK - this is so easy you will not believe it!
Take a good sized ovenproof casserole, preferably with a lid, and pile in the onion, celery, garlic, red pepper and peas.
This is our favourite
Mix them all evenly together.
Layer the potato and aubergine neatly on top.
Sprinkle over the herb de provence and the chilli then the salt and black pepper to taste.
Pour over the wine and then the stock, pushing the vegetables down a little afterwards.
Put on casserole lid or cover and seal with greased foil.
Put into a hot oven 400ºf/200ºc and roast for 30 minutes.
Take out of the oven and remove the lid or foil, and put to one side.
Top with the toasted breadcrumbs and/or parmesan cheese.
Put back into the oven uncovered for a further 20 minutes until the top is golden brown.
This dish can be served immediately or is quite happy to sit in a warm oven until you are ready to eat it.