Alive and Cooking

Roasted Mediterranean Vegetables

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2 carrots, roughly chopped
1 red onion, roughly chopped
2 zucchini, cut into circles
½ fennel bulb, roughly sliced
2 eggplant, roughly cubed
400 ml tin diced tomatoes
Extra virgin olive oil
Salt and pepper


Preheat oven to 230°C.
Tumble all the vegetables into a roasting pan, drizzle with a generous amount of oil, sprinkle with salt, a generous amount of black pepper and toss to combine. Pop in the oven and cook for 20 mins, turning occasionally.
Serves 4 - 6

Roasted Mediterranean Vegetables