Oven-roasted vegetables

Avg. user rating

Rate this recipe

Prep time:

Cook time:

Serves: 4

By Twiglett

(3 Votes) 4


  • 1 onion

  • 1 yellow pepper

  • 1 tbsp oil

  • 1 red pepper

  • 2 courgette

  • 1 handful capers

  • 1 handful black pitted olives

  • 500g cherry tomatoes

  • 2 cloves garlic

  • 1 aubergine

  • 1 handful freshly chopped basil (or a sprinkle of dried basil)

  • 1 bulb fennel


  1. Place cherry tomatoes in a pan of boiling water for 1 minute, drain and cover.
  2. Chop fennel, aubergine, courgettes, peppers and onion into bite-sized pieces and place in a roasting dish.
  3. Slip off the skins of the cherry tomatoes and add to the roasting dish, they should be cool enough to touch now.
  4. Drizzle with the oil, add the crushed garlic and basil and mix.
  5. Pop in the oven (at about 180C/Gas Mark 5) for about 40 minutes, stirring halfway through. The vegetables should turn slightly blackened.
  6. Stir in couple of tablespoons of caper berries and hand-torn black olives.
  7. Allow to cool and keep in the fridge.

Additional Information

  • Egg Free

  • Nut Free

  • Dairy Free

  • Gluten Free

  • Vegetarian

  • Side

  • Low fat

  • pepper

  • tomato

  • courgette

Avg. user rating:


Rate this recipe

Your comments

  • TracyK 24/10/11 18:04

    I usually do this but whack a chicken breast or salmon steak on top at the same time for a dinner. Ds doesn't eat this but will eat the sauce it makes when blitzes up and put through pasta or on top of a naan bread/tortilla made into a pizza.

  • GhoulieGussets 22/10/11 20:39

    It was lovely Twiglett. I didn't have caper berries, so I just used capers and olives. Thanks for the recipe. I am looking forward to eating the rest of it tomorrow.

  • Solopower 22/10/11 11:16

    That sounds lovely. Do you eat it cold, then? I do lots of variations, but have never put in fennel and olives and capers. Will definitely try it.

  • Twiglett 19/01/08 13:31

    It's a mainstay I keep in the fridge for when people just happen to drop in. Great in cheese toasties. Works well with couscous and jacket potatoes. Can add a tin of chopped tomatoes to make into a pasta sauce.