Delicious Oven Roasted Vegetables With Virgin Olive Oil, Sea Salt and Ground Black Pepper. Add a few dollops of soft goats cheese on top straight after cooking. A delicious touch. Such a tasty and easy option to use up veggies or even buy them especially to do this recipe.

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Choose a pan that will fit all your chopped veg. They may pile up as your veg
will shrink quite a lot as they cook.
Oven Roasted Vegetables with Virgin Olive Oil, Sea Salt and Ground Black Pepper
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Oven Roasted Vegetables with Virgin Olive Oil, Sea Salt and Ground Black Pepper

Recipe by Lulu.HCourse: DinnerCuisine: MediterraneanDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

45

minutes

Use up those veggies for a tasty dinner

Ingredients

  • 1 medium Aubergine, chopped into 1 inch pieces, (I leave the skin on, you could peel half of it off if you prefer)

  • Virgin olive oil, 6 tablespoons (maybe more as during cooking the aubergine will absorb a lot of olive oil)

  • 500g Cherry tomatoes halved

  • Sea salt to taste ( you can always add more after tasting but your health may dictate the amount that is best for you)

  • Black pepper, good grinding from the pepper mill to your taste, I Love my ground pepper

  • 2 medium potatoes peeled chopped into 1/2 inch pieces,
    Small new potatoes chopped in half, skin on (big handful i had left)

  • Soft Goats cheese of your choice to add on top of the hot roasted vegetables. Will melt deliciously on top.

Directions

  • Peel the potatoes and chop into 1/2 inch cubes.
    Chop in half the new potatoes.
  • Chop Aubergine into 1 inch cubes. Using a potato peeler you can peel off half of the skin if you wish. Especially if the Aubergine is a little old as the skin may be a little tough.
  • Add the olive Oil to a baking pan, add all the potatoes and toss in the oil to coat well.
    cook for 10mins 180C to start to cook the potatoes
  • Add the chopped aubergine & cherry tomato’s to the pan of potatoes.
    Toss the contents of the pan adding the salt and pepper.
    Return to the oven.
  • After cooking for 5 minutes, remove from oven to mix again, you may need to add more virgin olive oil as the Aubergine will have absorbed some already.
    The resulting delicious olive oil flavoured with the cherry tomatoes, Aubergine and potatoes and seasoning has a sensational taste.

Extra help

  • The recipe starts by cooking the potatoes for 10 minutes by coating in the oil before the other ingredients are added. This starts the potatoes off cooking as they will take the longest time to cook.
  • I added 2 medium chopped peeled carrots (a lovely sweetness added) with the potatoes.
  • Add fresh peppers , onions any vegetables hiding in your fridge that can be eaten. Frozen peas, a handful in the last few minutes of cooking stirred through also.
  • after cooking I have added spoons of soft goats cheese on top which melts and becomes deliciously soft in the heat from the vegetables.
  • Choose your favourite goats cheese, I prefer a cheese that is not too ripe, but tastes do vary of course. My French friends like it quite ripe.
  • Crusty baguette, sourdough bread to mop up the luscious olive oil now infused with the tomatoes, Aubergine flavours and topped with the goats cheese.