MEDITERRANEAN TEA RECIPE RECIPES

Name: Mediterranean summer roasted vegetables
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: Serves 4
Cuisine: Mediterranean recipes
Ingredients: 1 onion, chopped through the root into thin wedges; 2 garlic cloves, finely chopped; 2 aubergines, cut into 2cm pieces; 500g courgettes, cut into 1cm slices; 3 red peppers, cut into 2cm pieces; 400g cherry tomatoes; 5 tbsp olive oil; 2 x 400g tins cannellini beans, drained and rinsed; 120g rindless goat’s cheese, roughly crumbled; 1 tbsp balsamic vinegar; To serveu00A0; Crusty bread and a handful fresh basil leaves (optional)

MEDITERRANEAN SUMMER ROASTED VEGETABLES RECIPE | DELICIOUS ...

Mediterranean summer roasted vegetables recipe | delicious ... image

Enjoy flavours of the Mediterranean with this one-pan vegetarian recipe – serve as a light dinner or a side dish. If you love full-of-sunshine recipes, like this, take a look at lots more of our Mediterranean recipes.

Provided by delicious. magazine

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 onion, chopped through the root into thin wedges
2 garlic cloves, finely chopped
2 aubergines, cut into 2cm pieces
500g courgettes, cut into 1cm slices
3 red peppers, cut into 2cm pieces
400g cherry tomatoes
5 tbsp olive oil
2 x 400g tins cannellini beans, drained and rinsed
120g rindless goat’s cheese, roughly crumbled
1 tbsp balsamic vinegar
To serve
Crusty bread and a handful fresh basil leaves (optional)

Steps:

Heat the oven to 200°C/180°C fan/gas 6. Put the onion, garlic, aubergines, courgettes, red peppers and tomatoes into 2 large roasting dishes. Drizzle over 4 tbsp oil, season with salt and pepper, then toss to coat. Roast for 40 minutes.
Stir the cannellini beans into the roasted veg, then roast for 5 minutes more. Scatter the crumbled goat’s cheese over the top, then drizzle over the remaining 1 tbsp olive oil and the balsamic vinegar at the table. Sprinkle with the fresh basil leaves, then serve with hunks of good quality crusty bread.

Nutrition Facts : Calories 498kcals, FatContent 24.6g (7.9g saturated), ProteinContent 21.7g, CarbohydrateContent 37.8g (16.2g sugars), FiberContent 19.2g

MEDITERRANEAN SUMMER ROASTED VEGETABLES RECIPE | DELICIOUS ...

Mediterranean summer roasted vegetables recipe | delicious ... image

Enjoy flavours of the Mediterranean with this one-pan vegetarian recipe – serve as a light dinner or a side dish. If you love full-of-sunshine recipes, like this, take a look at lots more of our Mediterranean recipes.

Provided by delicious. magazine

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield Serves 4

Number Of Ingredients 12

Ingredients

1 onion, chopped through the root into thin wedges
2 garlic cloves, finely chopped
2 aubergines, cut into 2cm pieces
500g courgettes, cut into 1cm slices
3 red peppers, cut into 2cm pieces
400g cherry tomatoes
5 tbsp olive oil
2 x 400g tins cannellini beans, drained and rinsed
120g rindless goat’s cheese, roughly crumbled
1 tbsp balsamic vinegar
To serve
Crusty bread and a handful fresh basil leaves (optional)

Steps:

Heat the oven to 200°C/180°C fan/gas 6. Put the onion, garlic, aubergines, courgettes, red peppers and tomatoes into 2 large roasting dishes. Drizzle over 4 tbsp oil, season with salt and pepper, then toss to coat. Roast for 40 minutes.
Stir the cannellini beans into the roasted veg, then roast for 5 minutes more. Scatter the crumbled goat’s cheese over the top, then drizzle over the remaining 1 tbsp olive oil and the balsamic vinegar at the table. Sprinkle with the fresh basil leaves, then serve with hunks of good quality crusty bread.

Nutrition Facts : Calories 498kcals, FatContent 24.6g (7.9g saturated), ProteinContent 21.7g, CarbohydrateContent 37.8g (16.2g sugars), FiberContent 19.2g

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