Mary Berry Roasted Mediterranean Vegetables is made with aubergines, bell peppers, red onion, garlic, thyme, courgettes, goat’s cheese, and balsamic glaze. This tasty Mary Berry Roasted Mediterranean Vegetables recipe creates a delicious side dish that takes about 40 minutes to prepare and can serve up to 4 people.
This Roasted Mediterranean Vegetables Recipe Is From Cook And Share by Mary Berry
Ingredients Needed
- 4 tbsp olive oil
- 2 small aubergines, sliced into thick half-moons
- 1 large pepper, deseeded and cut into chunks
- 1 red onion, sliced into wedges
- 3 garlic cloves, skin on
- 3 sprigs of thyme
- 1 courgette, or 200g baby courgettes, thickly sliced
- 115g hard goat’s cheese, cut into 1.5cm cubes
- 1 tbsp balsamic glaze
How To Make Roasted Mediterranean Vegetables
- Preheat the oven: Preheat the oven to 220°C (200°C fan) / Gas 7.
- Heat the oil: Measure 3 tbsp of olive oil into a large roasting tin and place it in the oven for a few minutes to heat.
- Add the vegetables: Carefully remove the tin from the oven, add the aubergines, pepper, and onion. Toss them in the hot oil, then scatter over the garlic cloves and thyme sprigs. Season with salt and pepper.
- Roast the vegetables: Roast the vegetables in the oven for 15–20 minutes, or until tender.
- Add the courgettes: Add the courgettes (or baby courgettes) to the tin and roast for another 12–15 minutes, or until all the vegetables are golden and tender.
- Prepare the garlic: Snip off the ends of the garlic cloves, squeeze out the soft garlic, and mix it into the vegetables.
- Add the goat’s cheese: Add the cubes of goat’s cheese and discard the thyme sprigs. Toss everything together and check the seasoning.
- Finish and serve: Drizzle with the remaining oil and balsamic glaze before serving.
Recipe Tips
- Preheat the roasting tin with oil: Always heat the oil in the roasting tin before adding the vegetables. This helps the vegetables cook evenly and get a nice golden color.
- Cut vegetables evenly: Make sure to cut all the vegetables into similar sizes to ensure they cook at the same rate and turn out tender.
- Don’t overcrowd the tin: Give the vegetables enough space in the tin. If they’re packed too tightly, they can steam rather than roast, which affects the texture.
- Add goat’s cheese at the end: To keep the goat’s cheese from melting too much, add it near the end of the cooking time. This ensures it stays in cubes and adds a creamy texture to the dish.
- Taste and adjust seasoning: After roasting, check the seasoning. Sometimes the vegetables may need a bit more salt or pepper to bring out their flavors, so adjust as needed.
How To Store & Reheat Leftovers
- Refrigerate: Put leftovers roasted mediterranean vegetables in an airtight container and store in the fridge for 2–3 days.
- Reheating: Reheat leftovers roasted mediterranean vegetables in the oven at 180°C (350°F) for 5 minutes, or until heated through. This will help retain the texture of the vegetables and melt the cheese slightly.
Nutrition Facts
- Calories: 130
- Total Fat: 8g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Potassium: 500mg
- Total Carbohydrate: 15g
- Dietary Fiber: 5g
- Sugars: 9g
- Protein: 3g
More Mary Berry Recipes:
Mary Berry Roasted Mediterranean Vegetables
Description
Mary Berry Roasted Mediterranean Vegetables is made with aubergines, bell peppers, red onion, garlic, thyme, courgettes, goat’s cheese, and balsamic glaze. This tasty Mary Berry Roasted Mediterranean Vegetables recipe creates a delicious side dish that takes about 40 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the oven: Preheat the oven to 220°C (200°C fan) / Gas 7.
- Heat the oil: Measure 3 tbsp of olive oil into a large roasting tin and place it in the oven for a few minutes to heat.
- Add the vegetables: Carefully remove the tin from the oven, add the aubergines, pepper, and onion. Toss them in the hot oil, then scatter over the garlic cloves and thyme sprigs. Season with salt and pepper.
- Roast the vegetables: Roast the vegetables in the oven for 15–20 minutes, or until tender.
- Add the courgettes: Add the courgettes (or baby courgettes) to the tin and roast for another 12–15 minutes, or until all the vegetables are golden and tender.
- Prepare the garlic: Snip off the ends of the garlic cloves, squeeze out the soft garlic, and mix it into the vegetables.
- Add the goat’s cheese: Add the cubes of goat’s cheese and discard the thyme sprigs. Toss everything together and check the seasoning.
- Finish and serve: Drizzle with the remaining oil and balsamic glaze before serving.
Notes
- Preheat the roasting tin with oil: Always heat the oil in the roasting tin before adding the vegetables. This helps the vegetables cook evenly and get a nice golden color.
- Cut vegetables evenly: Make sure to cut all the vegetables into similar sizes to ensure they cook at the same rate and turn out tender.
- Don’t overcrowd the tin: Give the vegetables enough space in the tin. If they’re packed too tightly, they can steam rather than roast, which affects the texture.
- Add goat’s cheese at the end: To keep the goat’s cheese from melting too much, add it near the end of the cooking time. This ensures it stays in cubes and adds a creamy texture to the dish.
- Taste and adjust seasoning: After roasting, check the seasoning. Sometimes the vegetables may need a bit more salt or pepper to bring out their flavors, so adjust as needed.
Mary Berry Roasted Mediterranean Vegetables