Mediterranean roasted vegetables
A colourful tray of charred aubergine, courgette, peppers and tomatoes finished with lemon and crumbled feta — simple, vibrant and perfect as a side or light supper.
This traybake is pure Mediterranean sun on a plate — smoky, bright and impossibly easy. It’s one of those recipes that looks fancy but takes hardly any effort: chop, toss, roast, crumble feta and you’re done.
Perfect as a colourful side for a roast or barbecued meat, or served warm with crusty bread or a simple grain salad for a light supper. The lemon brightens the roasted sweetness; oregano and thyme keep it properly Mediterranean.
Ingredients
- 1 aubergine — about 400 g
- 2 courgette — medium
- 1 red pepper — large
- 1 yellow pepper — large
- 1 brown onion — large
- 200 g chestnut mushrooms
- 250 g cherry tomatoes
- 4 cloves garlic — crushed or finely sliced
- 60 ml olive oil
- 15 ml balsamic vinegar
- 1 lemon — zest and juice
- 15 ml fresh oregano — finely chopped
- 5 ml fresh thyme — leaves picked
- 5 ml sea salt
- 5 ml black pepper — freshly ground
- 150 g feta — crumbled
- 15 g fresh parsley — roughly chopped for finishing
Equipment
- baking tray
- parchment paper
- large mixing bowl
- kitchen tongs or spatula
- citrus zester
Instructions
Preheat the oven to 200°C fan/220°C conventional. Line a baking tray with parchment.
Prepare the vegetables: cut the aubergine into 2 cm cubes, slice the courgettes into thick half-moons, core and cut the red and yellow peppers into roughly 2 cm pieces, cut the brown onion into wedges, halve the chestnut mushrooms and leave the cherry tomatoes whole. Crush or finely slice the garlic.
Put all the prepared vegetables in a large bowl. Add the olive oil, balsamic vinegar, fresh oregano, fresh thyme, sea salt and black pepper. Toss thoroughly so every piece is lightly coated.
Spread the vegetables out in a single layer on the prepared baking tray — overcrowding will steam them instead of roasting. Roast for 30 minutes, turning everything once after 15 minutes, until vegetables are tender and edges are nicely charred.
Remove the tray from the oven and leave the vegetables to rest for 10 minutes in a serving bowl. Zest the lemon over the vegetables, squeeze in the lemon juice, taste and adjust seasoning if needed (remember the feta is salty). Drizzle a little extra olive oil, scatter the crumbled feta and fresh parsley over the top.
Serve warm or at room temperature as a colourful side, or pile onto toasted sourdough or alongside a grain salad for a light main.
Tips
- Cut vegetables to a similar size so everything cooks evenly — aim for 2 cm pieces or thick slices.
- Don’t overcrowd the tray. If it’s heaving, use two baking trays; crowded veg will steam not roast.
- Make ahead: roast the vegetables, cool completely, then store in an airtight container for up to 3 days. Reheat briefly in a hot oven to revive the char.
- If you want a vegan version, leave out the feta and finish with toasted pine nuts or olives for savoury richness.
- For extra caramelisation, turn the oven to 220°C fan/240°C conventional for the final 5 minutes, watching closely so nothing burns.
Substitutions
feta → firm tofu, crumbled and lightly salted
Noticeably differentolive oil → rapeseed oil, same quantity
Stays closefresh oregano → 1 tsp dried oregano
Noticeably differentchestnut mushrooms → button mushrooms, same quantity
Stays close
Nutrition
Per serving · estimated
- 344
- Calories
- 11 g
- Protein
- 25 g
- Carbs
- 22 g
- Fat
- 7 g
- Fibre
- 5 g
- Sugar
- 900 mg
- Sodium
FAQ
Can I roast these vegetables in advance?
Yes — cool completely, refrigerate in an airtight container for up to 3 days. Reheat in a hot oven for 8–10 minutes to refresh the char, or serve cold at room temperature.
How can I make this vegan?
Omit the feta and finish with a scattering of toasted seeds or nuts, or add a splash of good-quality olive oil and more lemon for brightness.
My vegetables are soggy after roasting — what went wrong?
They were probably overcrowded on the tray or cut unevenly. Make sure pieces are similar in size and roast in a single layer with space between them.
Can I add other vegetables?
Yes — tomatoes, courgettes, peppers and mushrooms roast reliably. Harder veg (like carrots or parsnips) need longer roasting or smaller pieces.
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