Warm roasted vegetables with lemon, garlic and olive oil.
A simple tray of roasted vegetables is one of the easiest ways to make the most of
good olive oil. It’s an easy, healthy dish you can make any night of the week.
Ingredients
1 aubergine, cut into chunks
2 courgettes, sliced
1 red pepper, cut into strips
A handful of cherry tomatoes
2 cloves of garlic, crushed
Juice of half a lemon
Extra virgin olive oil
Salt and black pepper
A small handful of chopped parsley (optional)
Method
1. Heat the oven to 200°C.
2. Spread the vegetables on a baking tray. Drizzle with olive oil, add the garlic
and season with salt and pepper.
3. Toss everything gently so the vegetables are evenly coated.
4. Roast for 25–30 minutes, or until the edges are golden and the centres are
soft.
5. Remove from the oven and squeeze over a little lemon juice.
6. Finish with another pour of olive oil and scatter with parsley if you like.
Why it works with our oil
Roasting brings out the natural sweetness of the vegetables, which pairs well with
the fresh, green notes in early-harvest oil. The lemon brightens everything, while the
oil’s gentle pepperiness lifts the final dish.