Roast Mediterranean Vegetables with Potatoes and Goat’s Cheese, the perfect throw everything in the oven dinner!
This is such an easy dinner but is still packed full of flavour. It’s perfect for using up any vegetables that have been lurking around the fridge for a little too long. This roast vegetable dish is great as a main meal but it is also really good as a side dish too. Great for feeding a crowd or a side for your bbq. If you want to make this dish vegan then omit the Goat’s cheese, and if you would like to add another source of protein then butter beans or chickpeas are perfect on this. Just add the beans for the last 10 minutes of cooking.
How to Make Roast Mediterranean Vegetables:
- Make sure your oven is hot, at least 200C/ 392F. Make sure and preheat the oven with the trays in it, this will make your potatoes lovely and crispy and help cook everything evenly. Add the potatoes to the oven first and pop the tray on the middle shelf.
- Add the veggies to another tray. Start with the peppers, aubergine, and onion, drizzle over the lemon juice, oil and cook for a about 10 minutes.
- Finally, add the courgette, tomatoes and goat’s cheese. Scoop up any oil from the corners of the tray with a spoon and drizzle over all the veggies. And that it, you’re done! Serve as a main meal or aside dish.
The Mediterranean Vegetables
Peppers, courgette, aubergine, and tomatoes are my choice of vegetables for this Mediterranean dish. You can add more or fewer vegetables if you wish. I’ve swapped out the deli artichokes for courgettes for this update however they are also very good added to this when you serve it. I’ve left them out for this update as I felt they were just a little too much. I always opt for red onions when I make this they are stronger in flavour but are lovely and sweet when roasted.
To make this more of a meal I have added in some mini potatoes and goat’s cheese. I used small Charlotte potatoes for this, they are a nice waxy potato which stands up well to being roasted. If you can’t get the Charlottes then any small waxy potatoes will do.
Goat’s cheese is my choice of cheese for this dish, it melts perfectly over the vegetables and adds a lovely flavour to the overall dish. Feta is also a great choice for this dish, or you could tear some burrata over this when you serve it. I have done this and the mixture of hot veggies and cold creamy burrata is well worth a try.
Plenty of garlic and Mediterranean herbs complete this dish and make for a great dressing too. I use fresh thyme when roasting the vegetables and add fresh basil to the finished dish. I also add a lemon to the pan and some lemon juice. So when you serve this, make sure you serve some of that juice along with 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!
More Mediterranean Style Recipes:
Roast Mediterranean Vegetables with Potatoes & Goat's Cheese
- 500 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 zucchini cut in half lengthways then cut into thick slices
- 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
- 240 g goat's cheese cut into slices
- 2 lemons cut in half
- 1 bulb of garlic cut in half widthways
- 1 small bunch of thyme
- A small handful of fresh basil leaves
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 3 tsp olive oil more if needed
- Preheat the oven to 200 degrees C, 392 F. Make sure the trays are in the oven when preheating.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.
- Add the eggplant (aubergine), peppers and onion to the other tray, add the thyme and 2 of the lemon halves. Drizzle another tablespoon of oil over everything and a squeeze of juice from one lemon half. Reserve the last lemon half for serving.Season with salt and pepper.Cook for about 15 minutes.
- After 15 minutes add the zucchini (courgette), tomatoes and goat's cheese. Using a spoon scoop up as much juice from the tray as you can and drizzle that over everything along with the remaining tablespoon of oil.Cook for another 10 minutes or until the zucchini is just soft, the cherry tomatoes are slightly burst and the cheese is golden.
- Once everything is cooked add the potatoes to the vegetables. Scatter some basil leaves over everything and serve immediately. Make sure any remaining juice is served over the vegetables. A little squeeze of the roasted lemon is also recommended.
- Nutritional information is approximate and is calculated using an online nutrition tool. Based on serving 6.
- To make this vegan, please omit the cheese and swap in a can of chickpeas or butter beans. Add the beans 10 minutes before the end of the cooking time.
- Tray Sizes, the baking trays I used for this recipe measured 10.5 x 15.5 inches/ 27 x 39 cm.
- Potatoes, I recommend a small waxy potato for this dish, salad potatoes will work well too.
- Veggies, this is a very flexible dish. Any vegetable that roasts well will work here.
- Cheese, I have used a medium strength goat's cheese for this. If you don't like goat's cheese feta works really well too.
- The Update, the original recipe posted in October 2017 had artichokes, I swapped these for courgettes as I felt they were a better fit. I also used fewer potatoes this time and swapped dried oregano for fresh basil, the basil is much nicer!
- Freezing and Storing, I don't recommend you freeze this dish. It really is best made fresh and served war. You can keep any leftovers in the fridge for a day or two and you can reheat the vegetables in the oven. I would remove the cheese though and serve fresh cheese with the veg. Please note though that the potatoes may not be as crispy and there be a change in the texture of the vegetables.