With an invitation to a sail tomorrow my contribution will be roast Mediterranean vegetables. These are a perfect accompaniment to freshly caught fish (optimistic!) but also can be eaten with fresh bread, pasta, rice or couscous (more realistic).
Duration Prep 20min, Cooking 1 hour (approx)
Tomatoes 2 (optional)
Garlic 1 large clove
Chili 1 small
Olive oil 4 tbsp
Salt and Pepper
Wash and prepare vegetables into bite sized chunks. Place into a roasting pan, add garlic and chili, salt and pepper and drizzle olive oil generously.
Place into a very hot oven 200°- 220°C and leave until the vegetables start to brown (around an hour depending on oven).
1 thought on “Roast Mediterranean Vegetables”
Cool thanks 😉 J. (Alto Maltese)
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