Mediterranean summer roasted vegetables



Enjoy flavors of the Mediterranean with this one-pan vegetarian recipe – serve as a light dinner or a side dish




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




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.