Roast Mediterranean Vegetables

Roast Mediterranean Vegetables

Be on your way to getting your daily five veg with this tempting dish!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Cuisine High Calcium, High Fiber, International, Low Carbohydrate, Mediterranean, Salads & Vegetables, Vegetarians
Servings 6 People


  • 300 g Button Mushrooms Trimmed
  • 1 pc Large Red Capsicum Chopped
  • 1 pc Large Yellow Capsicum Chopped
  • 1 pc Eggplant Cut into 2cm pieces
  • 450 g Butternut Pumpkin Cut into 2cm pieces
  • 3 pcs Large Garlic Cloves Thinly sliced
  • 2 Tbsp olive oil
  • 1 Pinch of Salt & Pepper to taste
  • 1 Tbsp Chopped Flat Leaf Parsley
  • 125 g Marinated Feta Drained, crumbled


  • Preheat oven to 250ºC. Position shelf towards the top of the oven.
  • Combine all the vegetables and garlic in a large roasting pan. Drizzle with oil and season with salt and pepper. Toss to coat. Roast, turning the vegetables every 10 minutes, for 30 minutes or until golden.
  • Sprinkle with parsley and feta. Toss to combine. Serve warm or at room temperature with barbecue lamb, chicken or chops.


Calories :197
Kilojoules :823
Fat :11.6
Carbohydrate :19.6
Protein :7.5
Sodium :260
Saturated Fat :4.8
Fiber :6
Calcium :102
Sugar :7
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