Fast Roasted Mediterranean Vegetables.

A colourful selection of Mediterranean vegetables are fast roasted until they're tender and sweet with just a hint of smokiness.

Ingredients:

2 bell peppers (red and/or orange)—cut into bite-size pieces

1 aubergine—cut into bite-size pieces

1 courgette—cut into half-inch rounds

1 red onion—cut into wedges and separated

4 tablespoons extra virgin olive oil

1½ tablespoons lemon juice

1 tablespoon water

1 teaspoon rosemary

2 cloves garlic—minced

½ teaspoon salt

½ teaspoon freshly ground black pepper

Method
PREHEAT the oven to 250°C/500°F. Place the lemon juice, rosemary, garlic, water, salt, pepper and 3 tablespoons of the olive oil in a screw-top jar and shake to combine. Toss the vegetables with the dressing in a large baking dish. Roast for 17 minutes, then mix in the remaining tablespoon of olive oil. 

©Steve Bawden 2009