Roasted Mediterranean Vegetables
Adjust the amount of vegetables to suit the number of people you are feeding - I often cook vegetables this way and just throw in what I have in the fridge, so rarely have measurements!
Servings 4
Calories 141kcal
Ingredients
- aubergine
- courgette zucchini
- red yellow, green and orange bell peppers (all or a selection of)
- red onions
- tomatoes
- garlic cloves crushed
- fresh or dried rosemary
- ground cinnamon
- ground cumin
- salt
- canned tomatoes
- lemon juice
- olive oil
Instructions
- Chop all of the vegetables into bite-size pieces and place in a large roasting pan.
- Add the garlic, rosemary, cinnamon, cumin, salt, tomatoes and lemon juice and mix everything together.
- Spread out in an even layer and drizzle over some olive oil.
- Bake in a hot oven for 30-40 minutes until the vegetables are cooked.
Nutrition
Serving: 1 | Calories: 141kcal | Carbohydrates: 26g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 208mg | Fiber: 7g | Sugar: 12g