Mediterranean Roasted Vegetables

Mediterranean Roasted Vegetables

This roasted vegetables recipe is the perfect side dish to any meat or fish meal.

Categories: Sides & Salads

Serves: 8 Preparation time: 20 mins Cooking time: 40 mins



  • 3 red, yellow or orange peppers, de-seeded and cut into strips
  • 1 large aubergine, trimmed and cut into chunks
  • 1 large courgette, trimmed and thickly sliced
  • 4 small red onions, cut into quarters
  • 1 fennel bulb, cut into thick wedges
  • 225g baby new potatoes
  • 1 large sweet potato, peeled and cut into chunks
  • 1 squash, cut into thick slices, seeds removed
  • 2 garlic bulbs
  • 200g vine-ripened cherry tomatoes
  • 120ml Filippo Berio Olive Oil


  1. Heat the oven to 225°C/425°F/Gas Mark 7. Place all the vegetables, except for the tomatoes in a large roasting tin. Trim the top 1cm from the garlic and add to the vegetables. Add the Olive Oil and season with salt and pepper, and toss together.
  2. Place in the oven and roast for 34-40 minutes, or until the vegetables are charred and beginning to soften, turn the vegetables over during cooking. Add tomatoes 10 minutes before the end of cooking.

Cooks tips

Use a selection of seasonal vegetables, adding more of your favourites if any of the suggested ones in this recipe are not available. Any left over vegetables can be added cold to a mixed salad or served as a starter with a few rocket leaves, some crumbled goat’s cheese and a drizzle of dressing.

Add fresh herbs to the vegetable before roasting, such as rosemary or sprigs of thyme.

Cook with:

Classico Olive Oil

This versatile all-purpose Olive Oil is excellent for sautéing, grilling and roasting or as a base for sauces. It's ideal with everything from meat and poultry to your favourite vegetables.

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