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roasted veg 2

Mediterranean roasted vegetables

Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 2
Calories: 385.29kcal


  • 1 aubergine sliced
  • 1 courgette sliced
  • 1 small red bell pepper sliced in equal parts
  • 1 onion quartered
  • 6 whole garlic cloves
  • 10 - 12 basil leaves
  • 4 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • coarse sea salt
  • pepper


  • Pre-heat the oven to 200C / 400F
  • Prepare all vegetables, and put them together in a bowl. Add 2 tablespoon of olive oil and sea salt, making sure all veggies are well coated in olive oil and the coarse sea salt.
  • Layer your slices of vegetable and the whole garlic cloves on a roasting tray, and roast them for approx. 40 minutes.
  • Check the vegetables regularly,and turn them over when needed. (some will roast quicker than others)
  • Meanwhile prepare a small bowl with 2 tablespoon of olive oil, balsamic vinegar, salt, and soak the basil leaves in that vinaigrette mixture.
  • When all the vegetables are nicely roasted and slightly browned, take them out of the oven to cool down slightly.
  • Take 4 garlic cloves, de-skin and mash up the roasted soft garlic flesh, so you get a little bit of a garlic puree.
  • Stack the slices of roasted vegetables, and spread a little bit of the garlic puree between some of the stacked slices (doesn't have to be between every single layer).
  • When your vegetable tower is ready, pour over the vinaigrette mixture with some of the basil leaves.
  • Add the last garlic cloves, and serve straight away.


I have only used basil in this recipe. But you can use other herbs, like thyme & rosemary, or oregano for a more Italian flavour.


Serving: 1g | Calories: 385.29kcal | Carbohydrates: 32.63g | Protein: 5.78g | Fat: 28.09g | Saturated Fat: 3.97g | Sodium: 1208.8mg | Fiber: 11.67g | Sugar: 17.63g | Vitamin A: 8.7IU | Vitamin C: 87.5mg | Calcium: 8.85mg | Iron: 10.52mg
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