MEATLESS MONDAY: Mediterranean oven roasted vegetables

Mediterranean oven roasted vegetables

Vegetables may be the most important staple in your diet. They contain nearly all of the nutrition your body requires. They’re low in calories and fat, provide us with vitamins A and C, and help protect against cancer and other diseases by fighting off stress and helping with healthy bowel function.

Mediterranean oven roasted vegetables

Foodly Doodly Doo

Fresh and tasty, the perfect dish for anytime.

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Prep Time 30

Cook Time 40

Servings 6 people

Ingredients

5 new potatoes cubed
2 sweet potatoes cubed
3 zucchini sliced 2 cm thick
1 red bell pepper
1 yellow bell pepper
2 red onions quartered

Dressing

1 tbsp fresh rosemary or 2 tsp dried
1 tbsp thyme
3 tbsp basil
3-4 tbsp olive oil
3 cloves garlic minced
2-3 pinches salt
2 pinches black pepper

Instructions

Directions

Preheat over to 180C
Mix salt, pepper, all herbs and the olive oil in a small bowl
Put the cut vegetables into a large bowl
Add the oil-herbs mixture to the vegetables and stir well
Spread the vegetables evenly on a backing pan and pour the remaining oil-herb mixture on top
Roast for 30-40 minutes or until the potatoes are soft

Notes

You can add a bit of balsamic vinegar to the oil/herbs mixture to spice it up a bit.

See the original recipe at Foodly Doodly Doo

Get another Meatless Monday recipe from Foodly Doodly Doo: Vegan fish and chips

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