04/06/2026
Nourishing from the inside out
RECIPE NO.2 - MEDITERRANEAN ROAST VEGETABLES
Today I'm sharing another one of my weekly foundations, and this one makes the whole kitchen smell incredible. 🌿
This is my go-to batch of roasted veg. I use it all week, hot or cold, piled on toasted sourdough, stuffed into wraps with hummus, alongside eggs, stirred through pasta, or just eaten straight from the dish. It's deeply savoury, a little sweet from the balsamic, and the spices take it somewhere really special.
The veg: Aubergine, courgette, red onion, red pepper and garlic
The flavour makers: Extra virgin olive oil, balsamic vinegar, crushed whole coriander, fennel seeds, cumin seeds, salt, and pepper. Sometimes, I add passata for a richer, saucier result.
Method: Chop everything into equal size pieces, toss well with the oil, balsamic and spices, and spread onto a roasting tray. Into a hot oven for 25 minutes. at the halfway point, if you're using passata, add it now and let it cook into the veg for the remaining time. The edges will catch a little. That's the best bit.
Cool and store in the fridge, it keeps beautifully for several days and just gets better as the flavours develop. It freezes well, use within three months and defrost in the fridge.
💡 Chef's tip: Don't crowd the tray. If the veg is piled up it will steam rather than roast, use two trays if you need to.
👇 Want the full recipe with exact quantities and oven temperature? Comment VEG below and I'll send it straight to you!
More batch-cook recipes coming soon, save this page so you don't miss them. 🌱
