Easy Italian Roasted Vegetables are bursting with flavour from tomatoes, courgette (zucchini) and aubergine (eggplant).
Course: Side Dish
1pinchsea salt and black pepper
1 tbspdried basil
Preheat your oven to 200C/400F/Gas 6. Cut the potatoes in half (or quarters, depending on their size) and place in a roasting tin.
Chop all the vegetables into cubes of similar size and place them in the roasting tin in a single layer.
Make the dressing by combining the oil, lemon juice, garlic, oregano and salt and pepper.
Drizzle the dressing over the vegetables and mix well. Make sure that the vegetables remain in a single layer. Roast in the oven for 45 minutes.
Try to use the best quality olive oil you can - you will really be able to taste the difference.
Take the Italian flavours one step further and grate some parmesan (or a vegetarian hard cheese alternative) over them just before serving.
Try to chop all your vegetables the same size so that they cook evenly.
Make sure the vegetables are mixed well with the marinade. You want to make sure that all the vegetables are evenly coated.
You can save some calories in this dish by using less oil, but we think they key to the delicious flavour is using a generous amount of oil.
Roasted vegetables are always best cooked on a high heat.
Make sure you use a large pan, so the vegetables aren't too crowded and close together. Make sure they are in a single layer as you want them to get nice and crispy. If you don't have a big enough pan, then use two.
Speed up the cooking time by chopping your vegetables in to smaller pieces.
Add a bit of freshness to the dish by sprinkling some chopped fresh parsley or basil on top before serving.