Mediterranean roasted vegetable tray

  • Post by Kendall Parkinson
  • Feb 19, 2020

This recipe is great as a first introduction to vegetables post-surgery. The pieces are small, soft and easy to manage and the flavours go well with proteins such as baked fish or chicken in a tomato-based sauce. Use up any leftovers in an omelette the next morning, or mix with a tin of cannellini beans and serve on top of a cruskit with a good spread of hummus.

  • Prep: 15 Minutes
  • Cook: 35 Minutes


  • 1 egg plant, sliced lengthways and diced into 1cm pieces
  • 1 yellow capsicum, diced into 1cm pieces
  • 1 red capsicum, diced into 1cm pieces
  • 1 small red onion, diced into 1cm pieces
  • 12 cherry tomatoes, halved
  • 1-2 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1/2 tsp chilli flakes (optional)
  • salt and pepper to taste
  • 1 tbsp finely chopped fresh Italian parsley


  1. Preheat oven to 190 degrees ceclius
  2. Line an oven tray with baking paper
  3. Spread the chopped vegetables on the tray and drizzle with the olive oil and balsamic vinegar
  4. Sprinkle the chilli flakes on top if using and season with salt and pepper to taste
  5. Mix to combine, then put in the oven for 25-30 minutes or until the vegetables are cooked
  6. Turn up the oven temperature to 220 degrees celcius for a further 5 minutes. This will help to caramelise the edges of the vegetables
  7. Sprinkle with fresh parsley and serve

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