Mediterranean Veggies
These easy and delicious Mediterranean Veggies are the perfect side dish to any pasta mains, burgers or pies. Starring my three favorite summery vegetables, it is a must have side to complement your summer vegan barbecue spread.
Servings: 6 people
Calories: 115kcal
Ingredients
- 2 Courgettes 500g
- 2-3 Bell Peppers 400g
- 1 Aubergine 300g
- 2 Medium Red Onions 250g
- 4 tablespoon Balsamic Glaze
- 2-3 tablespoon Extra Virgin Olive Oil
- 1 teaspoon Sea Salt
Instructions
- Preheat the oven at 180° C (350° F).
- Peel the red onions and wash all the vegetables thoroughly.
- Chop the courgettes and aubergine into cubes and slice the peppers and the onions into roughly 1 inch squares.
- Arrange the vegetables into a big oven tray (the one that comes with most ovens is ideal for this purpose) trying to keep the veggies spread on only 1 layer (it is ok to overlap a few cubes, just try not to make a thick stack of vegetables).
- Add the salt and drizzle with olive oil and balsamic glaze. Mix well so that every vegetable is equally seasoned.
- Bake in fan assisted mode for 45 minutes to 1 hour, stirring the veggies half way through.
- Enjoy the Mediterranean Veggies both warm or cold, depending on your personal taste.
Notes
These Mediterranean veggies side can be stored in a fridge up to 4-5 days.
Nutrition
Calories: 115kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Potassium: 483mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1391IU | Vitamin C: 67mg | Calcium: 29mg | Iron: 1mg