Roasted Mediterranean Vegetables with Potatoes
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Roasted Mediterranean Vegetables with Potatoes

Deliciously easy, these Roasted Mediterranean Vegetables with Potatoes and Goat's Cheese make a perfect quick dinner. 
Course Main
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 350kcal
Author Michelle Alston

Ingredients

  • 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

Instructions

  • 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. 

Nutrition

Calories: 350kcal