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Mediterranean Roast Vegetable Salad

Oven roasting brings out all the flavours of these classic Mediterranean vegetables. Serve them hot or cold with roast, grilled or barbecued meat or fish.

Image of Mediterranean Roast Vegetable Salad

2-3 courgettes
1 Spanish onion
2 red peppers
16 cherry tomatoes
2 garlic cloves, chopped
Pinch of cumin seeds
5ml/1 tsp fresh thyme or 4-5 torn basil leaves
60ml/4 tbsp olive oil
Juice of lemon
5-10ml/1-2 tsp harissa or Tabasco sauce
Fresh thyme sprigs, to garnish


Serves: 4


Preheat the oven to 220°C/425°F/Gas 7. Top and tail the courgettes and cut into long strips. Cut the onion into thin wedges. Cut the peppers into chunks, discarding the seeds and core.

Place the vegetables in a cast iron dish or roasting tin, add the tomatoes, chopped garlic, cumin seeds and thyme or basil. Sprinkle with the olive oil and toss to coat.

Bake for 25-30 minutes, stirring and turning the vegetables occasionally until they are soft and slightly charred.

Blend the lemon juice with the harissa or Tabasco sauce and stir into the vegetables. Serve warm or cold, garnished with the thyme.

NUTRITION NOTES Per portion:- Energy 152kcals/631kj, Protein 2.3g, Fat 11.9g, Saturated Fat 1.8g, Carbohydrate 9.6g, Fibre 2.4g Sugars 8.4g, Calcium 30mg

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