Mary Berry Roasted Mediterranean Vegetables

This dish started as a “use-up-the-fridge” moment and turned into one of those things I now plan my shopping around. The first time I made it, I crowded the tin (classic mistake), and the veg steamed rather than roasted. Mushy aubergine. Soggy courgette. Not a vibe.

But when you give everything space, roast it hot, and add that punchy goat’s cheese and balsamic glaze at the end? Oh, it sings. It’s the side that somehow becomes the star—equally good next to roast chicken or piled onto crusty bread with a smear of hummus.

Let me show you the little things that made this one go from “meh” to Mediterranean magic.

WHY THIS ONE WORKS SO WELL

It’s about layering the roast. You start with the sturdy veg (aubergines, peppers, onions), give them a head start, then add the courgettes later so nothing turns to mush.

The garlic roasts in its skin, softening and mellowing until you can squeeze it like butter. The goat’s cheese goes in last so it stays creamy, and the balsamic glaze finishes it with sweetness and sharpness. Honestly, it’s everything you want from a side—warm, vibrant, satisfying.

INGREDIENTS + WHY THEY MATTER

Olive oil (4 tbsp) – Start with hot oil in the tin—it helps caramelise the veg right away.
Aubergines (2 small) – Soak up flavour and roast beautifully if you don’t overcrowd them.
Red pepper (1 large) – Adds sweetness and colour. I’ve used yellow too—it works.
Red onion (1) – Wedges go jammy in the oven.
Garlic cloves (3, skin on) – Roast whole, then squeeze for a mellow hit.
Fresh thyme (3 sprigs) – Aromatic and earthy. Don’t use dried—it’ll burn.
Courgette or baby courgettes (200g) – Add later to stop them collapsing.
Hard goat’s cheese (115g) – Cubed and stirred in at the end so it stays creamy and tangy.
Balsamic glaze (1 tbsp) – Glossy, sweet, and ties it all together.

MAKING IT YOURS (WITHOUT RUINING IT)

No goat’s cheese? Feta works, though it’s saltier. Halloumi’s too chewy here.
No thyme? Fresh rosemary works—but just a sprig or two.
Want more veg? Add mushrooms or cherry tomatoes in the last 10 minutes.
Vegan version? Skip the cheese, and add toasted pine nuts or a dollop of hummus on the side.

MISTAKES I’VE MADE (AND HOW TO AVOID THEM)

What Went Wrong	Why It Happens	How to Fix It
Veg turned soggy	Overcrowded the tin	Use a large roasting tray, single layer
Cheese melted too much	Added too early	Add after roasting—just let it warm through
Garlic stayed harsh	Didn’t roast long enough	Leave it in for the full 30+ minutes

HOW TO MAKE MARY BERRY’S ROASTED MEDITERRANEAN VEGETABLES

1. Preheat the Oven
   Set the oven to 220°C (200°C fan) / Gas 7.
2. Heat the Oil
   Pour 3 tbsp olive oil into a large roasting tin. Place in the oven for a few minutes until hot.
3. Add the First Round of Vegetables
   Carefully add the aubergines, peppers, and onion to the hot oil. Toss to coat. Scatter over garlic cloves and thyme. Season with salt and pepper.
4. Roast Until Softening
   Roast for 15–20 minutes, until the veg begins to soften and colour.
5. Add the Courgettes
   Add courgettes to the tin. Return to the oven for 12–15 minutes until golden and tender.
6. Finish the Garlic
   Snip off the ends of the garlic cloves and squeeze the soft insides into the tin. Toss gently.
7. Add the Cheese and Serve
   Discard thyme sprigs. Add goat’s cheese, toss to distribute, then drizzle with remaining oil and balsamic glaze. Serve warm.

TIPS FROM MY KITCHEN

• I cut the aubergines into thick half-moons—too thin and they vanish.
• I always heat the roasting tin first—gives the veg a head start on browning.
• I let the whole tray sit for 5 minutes before serving—the cheese softens perfectly.

STORAGE + SERVING

Fridge: Keeps for 2–3 days in an airtight container.
Reheat: 180°C oven for 5–10 minutes. Avoid microwaving—it makes everything soft.
Serve with: Roast chicken, couscous, or flatbreads with hummus or labneh.

FREQUENTLY ASKED QUESTIONS

Q: Can I make this ahead of time?
A: Yes—roast the veg ahead, then add cheese and glaze when reheating.

Q: Can I skip the goat’s cheese?
A: Absolutely. It’s still delicious without, especially if served with hummus or pesto.

Q: Can I use frozen vegetables?
A: I wouldn’t. They release too much water and never caramelise properly.

Q: Is balsamic vinegar the same as balsamic glaze?
A: No—glaze is thicker and sweeter. You can reduce vinegar with sugar to make your own.

Q: Can I turn this into a main dish?
A: Definitely—add chickpeas or serve over quinoa or couscous with toasted nuts.

Try More Recipes:

• Mary Berry Mediterranean Pasta Salad
• Mary Berry Mediterranean Chicken Thighs
• Mary Berry Stuffed Chicken Thighs With Lemon Sauce