Roasted vegetables with goats cheese, potatoes, roasted garlic, cherry vine tomatoes and basil
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Roast Mediterranean Vegetables with Potatoes & Goat's Cheese

Roast Mediterranean Vegetables with Potatoes and Goat's Cheese, perfect for dinner this dish is full of flavour and filling!
Course Main
Cuisine Mediterranean
Keyword roast Mediterranean vegetables, roast vegetables
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6
Calories 273kcal
Author Michelle Alston

Ingredients

  • 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

Instructions

  • 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. 

Notes

  • 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.

Nutrition

Calories: 273kcal | Carbohydrates: 25.1g | Protein: 11.8g | Fat: 14.6g | Saturated Fat: 8.6g | Cholesterol: 32mg | Sodium: 377mg | Potassium: 733mg | Fiber: 4.5g | Sugar: 7.8g | Calcium: 13% | Iron: 13%