When it comes to the end of the week and you only have bits and bobs of vegetables left in the fridge, but don’t have time to go to the supermarket what do you do? As you can imagine I cook a lot, but sometimes, when I’ve been cooking all week and my inspiration has been all used up, I like to make simple food. I like dinners that can be more or less thrown together then thrown into the oven and I’m done. Not skimping on flavour though, as we all still want tasty food! That’s when I make this for dinner, Roasted Mediterranean Vegetables with Potatoes and Goat’s Cheese.
This is such an easy dinner but don’t be fooled, this may be a simple meal but it is still packed full of flavour and of course some lovely veg. It’s a great meal to pull together for using up any lonely vegetables lurking around the bottom of your fridge. And it’s a really quick one to prepare, just chop the veg, toss it all on two baking trays, add some oil, herbs and lemon juice, then pop it in the oven…done! No need for dressings or marinade, the herbs, garlic and lemon juice are more than adequate here. Add in some lovely Goat’s cheese and you have a delicious dinner or lunch.
Speaking of that lemon juice, please don’t forget to serve the juice from the pans as it is so good, especially with the potatoes. I used small Charlotte potatoes for this tray bake, they are a nice waxy potato which holds it own when roasted. If you can’t get Charlottes then any small waxy potatoes will do. Now, when you serve this up make sure you serve some of the roasted garlic cloves for each person, they are so smooth and potently garlicky and they are completely compulsory unless of course, you don’t love garlic! You can use whatever Mediterranean vegetables you have for this recipe, I even added some deli artichokes I had left over. Courgettes work very well here too.
Of course, you can make these roasted Mediterranean vegetables with potatoes as a side if you are feeding a crowd and it makes an excellent side, serve it with some chicken or fish. Or you could just have it as a main. If you want to keep it vegan omit the Goat’s cheese, and if you would like to add some protein to this I would add a drained can of butter beans or chickpeas for the last 10 minutes of cooking. Just make sure the beans are warmed through.
Roasted Mediterranean Vegetables with Potatoes
Deliciously easy, these Roasted Mediterranean Vegetables with Potatoes and Goat's Cheese make a perfect quick dinner.
- 650 g small charlotte potatoes scrubbed and cut into large chunks
- 3 small red onions, (225g) skin on and quartered
- 1 medium aubergine (eggplant) cut into large chunks
- 1 large red bell pepper seeds and pith removed and cut into large chunks
- 1 large green bell pepper seeds and pith removed and cut into large chunks
- 225 g cherry tomatoes on the vine
- 200 g deli artichokes
- 200 g goat's cheese cut into slices
- 2 lemons
- 1 bulb of garlic cut in half widthways
- 1 small bunch of thyme
- 2 tsp dried oregano
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 3 tsp olive oil
Preheat the oven to 180 degrees C, 356 F I use a fan assisted electric oven, please adjust according to your own oven.
Place the potatoes on one tray then drizzle one tablespoon of oil over them add 1/4 tsp each of sea salt and black pepper. Place on the middle shelf and roast for 8 minutes.
Divide the potatoes between two baking trays then divide the rest of the vegetables except the tomatoes, between the two trays.
Cut one lemon in half and add one half to each tray, do the same with the garlic. Divide the thyme between the two trays and sprinkle the dried oregano over everything.
Squeeze the juice of one of the lemons over the vegetables then drizzle the remaining oil over the vegetables. Add the remaining salt and pepper then place on the top two shelves in the oven and roast for 20 minutes, stirring halfway through cooking.
After 20 minutes remove the trays from the oven then add the Goat's cheese and the tomatoes, return to the oven and cook for a further 10 minutes.
Serve immediately, dividing the roast garlic between each serving and not forgetting to serve with the pan juices. A little squeeze of the roasted lemon is also recommended.
*Calories are approximate and are per serving as a main meal.