Go Back

Mediterranean oven roasted vegetables

Foodly Doodly Doo
Fresh and tasty, the perfect dish for anytime.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
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