Turmeric and Balsamic Mediterranean Roasted Vegetables

August 31, 2022

This delicious and nutritious meal is so easy to make. I love a recipe where you just chuck it all in the oven and that's it, job done!

I am so glad I like olives now. I used to hate them, I tried and tried to like them, but I just couldn't. I found them repulsive! But now I am obsessed. Went through a phase where I was blowing $20 a week on the premium olive mix from the supermarket... They're so dangerous!I have to limit myself to just on special occasions now.

But, this recipe was requested by my partner so I had to buy them! What a shame :/

Perhaps I didn't need to buy as many as I did though......

This nutritious meal is seriously so delicious, and I love how colourful it is! It would make for a great side dish at a dinner party too.

Dietary Requirements:

This meal is suitable to those who are gluten free. It can be adjust to be dairy free by either omitting the feta or using vegan feta.

It is also perfect for those following a pescatarian and vegetarian diet, and by omitting or using vegan feta, it can be enjoyed by vegans as well :)

Turmeric and Balsamic Mediterranean Roasted Vegetables

Prep Time: 10 mins

Cooking Time: 30 mins

Serves: 2

A nutritious concoction of vegetables that can be enjoyed as a side, or on their own!

Ingredients

2 capsicums
2 zucchinis
1 eggplant
1 red onion
1/4 of a pumpkin
truss berry tomatoes, or a punnet of cherry tomatoes
250g of olives, pitted
100g of crumbed feta (or vegan feta)
salt and pepper

For the drizzle:

4 garlic cloves, crushed
2 tsp of turmeric
2 tbsp of balsamic vinegar
2 tbsp of olive oil
a couple of sprigs of fresh thyme, using the leaves, finely diced (or 1/2 tsp of dried)
a couple of sprigs of fresh rosemary using the leaves, finely diced (or 1/2 tsp of dried)
a couple of springs of fresh oregano using the leaves, finely diced (or 1/2 tsp of dried)

Suggested equipment:

Pastry brush

Method

Step 1:
Preheat oven to 200°C. Prepare the vegetables. Cut the capsicum and eggplant into 3cm chunks, slice the zucchini into 1cm rounds. Cut the pumpkin into thin flat pieces, about 3/4 a cm thick, and cut the red onion into 2-3cm chunks.

Step 2:
Prepare the drizzle by whisking all the ingredients together in a small vessel preferably with a spout.

Step 3:
Line a large baking tray (or two if required) with baking paper. Lay out all vegetables (except the olives) evenly so they are just touching. Spread the drizzle over them using a pastry brush, and then salt and pepper the lot.

Step 4:
Bake for approximately 20 minutes, however cooking times may vary. Once the vegetables have slightly browned and the pumpkin can be easily pierced, they are good to go!

Step 5:
Serve with olives and feta (or vegan feta) sprinkled on top. Enjoy 🙂