Roast vegetablesRoasted vegetables

Any vegetables in your fridge that are getting a bit soft would work well in this recipe. It’s good as a lunch or as an accompaniment to your main meal.

Serves 4


  • 450g mixed vegetables (such as tomatoes, peppers and mushrooms)
  • 1 lemon, quartered
  • 1 bulb of garlic
  • Ground black pepper
  • A good drizzle of olive oil
  • 160g feta cheese (optional)


  1. Preheat the oven to 200°C/ 400°F/ Gas 6.
  2. Prepare the vegetables and cut into chunks.
  3. Put them into a roasting dish with the lemon and cloves of garlic. Season well and drizzle with olive oil.
  4. Cook in the oven until the vegetables are tender, about 30-35 minutes.
  5. Crumble the cheese and sprinkle amongst the vegetables. Serve warm with fresh bread.


Keep a special bag in the freezer for leftover vegetables. When you have enough for soup, thaw and puree in a blender with vegetable, chicken or beef stock.

See also