Roasted Med Veg

1 serving (6 truffles)
20 mins
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You’ll need:

  • 1/2 courgette
  • 1 pepper (either orange or yellow)
  • 5 cherry tomatoes
  • 1/2 onion
  • 2 cloves of garlic
  • 2 tbsp oil
  • Pinch of salt
  • Pinch of pepper
  • 1 tbsp mixed herbs


You’ll need:

  • Mixing bowl
  • Chopping board
  • Knife
  • Baking tray
  • Tablespoon



  1. Put the oven on 180°C
  2. Wash the vegetables thoroughly
  3. Using the bridge method, slice through the pepper longways. Removes all seeds with hand
  4. Chop the pepper into inch square chunks and put into the mixing bowl
  5. Remove the top/tail off the courgette and using the claw method, chop sideways every 2cm. Place into the mixing bowl
  6. Add tomatoes to the mixing bowl
  7. Place the garlic on the chopping board and using the palm press the garlic clove until it cracks
  8. Remove the skin of the garlic and finely chop. Use the cross-chop method to make it really small pieces
  9. Put the garlic in the mixing bowl and use the tablespoon to mix everything together
  10. Add the oil, salt, pepper and mixed herbs, and again mix together so everything is covered
  11. Place on the baking tray and put on the top shelf in the oven for 20 mins
  12. Check the vegetables and if edges have started to crisp remove. If not, put back in the oven and check every 5 mins


  • Add button mushroom for some different textures and colour
  • Add chilli flakes to the mixing bowl for a bit of spice
  • Add 1 tsp of tomato puree to the mixing bowl and mix for some extra flavour