Spicy Mediterranean Roast Vegetables Recipe and Food Photography by Shika Finnemore, The Bellephant

Spicy Mediterranean Roast Vegetables

When I’ve had a long day at work I love roasting up these Spicy Mediterranean Roast Vegetables. They’re easy to prep and leave plenty of feet up time while they cook away. They are so yummy – you’ll be tempted to eat them on their own (all in one go, from experience). This dish pairs well with almost anything. I often serve it up with grilled halloumi, fish or on top of a bowl of Sri-Lankan Coconut Lentil Curry.

Spicy Mediterranean Roast Veggies are to be enjoyed all year around. On a cold day this dish is the perfect comfort food, sure to warm you up. However, if you’re lucky enough to have good weather just wrap all the ingredients together in a foil envelope and throw it on a barbeque.

Spicy Mediterranean Roast Vegetables Recipe and Food Photography by Shika Finnemore, The Bellephant

Not a fan of too much spice? Just reduce the amount of cayenne pepper or chilli powder you add and instead up the paprika.

Spicy Mediterranean Roast Vegetables

Makes: 2 (main) or 4 (side)

Ingredients

  • 500g charlotte potatoes
  • 1 large onion
  • 1 yellow pepper
  • 1 aubergine
  • 1 courgette
  • 1 ramiro pepper (sweet pointed pepper)
  • 1 tsp chilli powder
  • 2 tsp cayenne pepper
  • 2 tsp paprika
  • 8 sprigs of thyme
  • 2 tbsp olive oil
  • 1/2 lemon juice
  • Sea salt, to taste
  • Ground black pepper, to taste

Instructions

  1. Preheat your oven to 200°C.
  2. Chop the charlotte potatoes into 2 or 3 and the onion and yellow pepper into large chunks.
  3. Cut the aubergine in half, long ways, and then once more. Also cut the courgette and Ramiro peppers in half, long ways. Thinly slice all.
  4. Remove the leaves off the sprigs of thyme.
  5. Add the chopped vegetables, thyme, spices, ground black pepper, sea salt, lemon juice and olive oil to a roasting tray.
  6. Mix well so that the vegetables are evenly coated then roast for 40 minutes.
  7. Stir every 10 minutes to ensure the veg cooks evenly and doesn't burn.
http://thebellephant.com/recipes/spicy-mediterranean-roast-vegetables/

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