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Italian Roast Vegetables

Italian Roast Vegetables | Recipe

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Italian Roast Vegetables | Recipe

Name: Italian Roast Vegetables
Prep time: 20 min
Cook time: 25 min
Yield: 4 Personen
Ingredients: 4 tsp JS Italian Allrounder; 1 red pepper; 1 yellow pepper; 1 courgette; 1 aubergine; 1 red onion; 8 cherry tomatoes; 5 tbsp olive oil; salt, pepper

Nils – Head Chef

Rating:

0 % of 100

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Cooking Time:

25 min

Difficulty:

Easy

Persons

Ingredients

4 tsp

Italian Allrounder
A spicy revolution for pasta & pizza £3.99 £70.00/kg incl. 0% tax, excl. shipping
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1

red pepper
1

yellow pepper
1

courgette
1

aubergine
1

red onion
8

cherry tomatoes
5 tbsp

olive oil
salt, pepper

Method

Preheat the oven to 220°C (top/bottom heat).

Wash the vegetables. Slice the peppers into thin strips. Cut the courgette and aubergine into thin slices. Peel the red onion and slice into thin rings. Halve the cherry tomatoes.

In a large bowl, mix the sliced vegetables with 4 tbsp olive oil, the Italian Allrounder, salt and pepper.

Arrange the vegetables in a single layer on a baking tray. Make sure there is enough space between the vegetables so that they roast evenly (bake in two batches if necessary).

Roast the vegetables in the oven for 20–25 minutes until tender and golden. Turn the vegetables once halfway through.

Remove the vegetables from the oven and leave to cool. Drizzle with 1 tbsp olive oil before serving.

Tip: The antipasti can be kept in the fridge for 2–3 days and develop their full flavour after a day in the fridge.

Nutritional information: (Per person)

Calories
200 kcal

Carbohydrates
4.9 g

Protein
20 g

Fat
35 g

Method

Preheat the oven to 220°C (top/bottom heat).

Wash the vegetables. Slice the peppers into thin strips. Cut the courgette and aubergine into thin slices. Peel the red onion and slice into thin rings. Halve the cherry tomatoes.

In a large bowl, mix the sliced vegetables with 4 tbsp olive oil, the Italian Allrounder, salt and pepper.

Arrange the vegetables in a single layer on a baking tray. Make sure there is enough space between the vegetables so that they roast evenly (bake in two batches if necessary).

Roast the vegetables in the oven for 20–25 minutes until tender and golden. Turn the vegetables once halfway through.

Remove the vegetables from the oven and leave to cool. Drizzle with 1 tbsp olive oil before serving.

Tip: The antipasti can be kept in the fridge for 2–3 days and develop their full flavour after a day in the fridge.

Nutritional information: (Per person)

Calories
200 kcal

Carbohydrates
4.9 g

Protein
20 g

Fat
35 g

Italian roast vegetables

When making an Italian antipasti spread, these olive oil roast vegetables are a delicious addition to your buffet. Colourful red and yellow peppers, aubergine, red onion, courgette and cherry tomatoes are marinated with authentic Italian herbs and spices thanks to our Italian Allrounder, then roasted in the oven till melty and golden. Serve warm or cool for a delicious antipasti side dish or starter.

More Italian recipes

We love the flavours of Italian cuisine so much that we have an entire selection of Italian spice blends to elevate your cooking and bring the taste of Italy to your kitchen. Try our Italian Chicken Seasoning on your next roast chicken for beautifully zingy herbs and spices, or our Italian Sandwich Seasoning for Mediterranean-inspired sarnies.

Ingredients

Persons

4 tsp

Italian Allrounder
A spicy revolution for pasta & pizza £3.99 £70.00/kg incl. 0% tax, excl. shipping
Discover more products
1

red pepper
1

yellow pepper
1

courgette
1

aubergine
1

red onion
8

cherry tomatoes
5 tbsp

olive oil
salt, pepper

Recipe

Italian Roast Vegetables | Recipe

Ingredients

Method

Italian roast vegetables

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