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AI-generated photograph: Roasted peppers, aubergine, courgette and red onion piled on an oval charcoal platter, charred at the edges, with blistered cherry tomatoes, soft garlic cloves and torn green basil

Home · Recipes · Roast Mediterranean vegetables with basil

Mediterranean and Middle Eastern · Sides

Roast Mediterranean vegetables with basil

charred peppers · burst tomatoes · torn basil

AI-generated photograph

Peppers, courgette, aubergine and red onion roasted hot with garlic and oregano until soft and browned at the edges, then tossed with burst cherry tomatoes, lemon and fresh basil.

Contains: none of the 14 allergens, as written. None of the 14 allergens is in this recipe as written.

Ingredients

  • 1 red pepper, cut into 3cm pieces
  • 1 yellow pepper, cut into 3cm pieces
  • 1 aubergine, cut into 2cm cubes
  • 1 courgette, cut into thick half moons
  • 1 red onion, cut into 8 wedges
  • 4 garlic cloves, left whole in their skins
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt
  • Black pepper
  • 250g cherry tomatoes
  • Half a lemon, for squeezing
  • 15g fresh basil, leaves torn

Plan a week with Mediterranean and Middle Eastern dishes

Let's cook

  1. Heat the oven to 220C (200C fan). Use your largest roasting tin, or two baking trays.
  2. Put the peppers, aubergine, courgette, onion and garlic in the tin. Pour over the olive oil, sprinkle with oregano, salt and pepper and toss with your hands until everything is shiny.
  3. Spread the vegetables out in one layer with a little space between them. If they are piled up they steam instead of browning.
  4. Roast for 20 minutes, then take the tin out, turn the vegetables with a spatula and add the cherry tomatoes.
  5. Roast for 10 minutes more, until the aubergine is soft all the way through, the edges are browned and the tomatoes have just burst.
  6. Squeeze the soft garlic out of its skins and stir it through. Squeeze over the lemon, scatter with basil and serve hot or warm.

Tips

  • Cut everything to roughly the same size so it all cooks at the same time.
  • Aubergine soaks up oil, so toss well to coat it rather than adding more.
  • Leftovers keep in the fridge for 2 days and are lovely cold, stirred through pasta or couscous.

Swaps

  • Add a crumble of feta at the end for a vegetarian side (it adds milk).
  • Swap the oregano for 1 teaspoon smoked paprika for a deeper, smoky flavour.

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