Roasted Mediterranean Vegetables

This is a full-flavoured way to up your intake of vegetables and benefit from their fibre, vitamins and antioxidants. You can vary the vegetables according to your likes or dislikes and which ones are in season. Do use the rosemary, though. Apart from its wonderful fragrance, rosemary contains substances that improve digestion, increase circulation (including to the brain, helping concentration), stimulate the immune system and reduce inflammation. Plus its high antioxidant content helps to offset any damage to the ingredients by oxidation at high temperatures that may occur during
roasting. This dish is a good all-rounder that’s excellent with Mediterranean flavours such as the Rosemary and Garlic Roast Lamb.


Serves 4

2 courgettes, roughly chopped into bite-sized chunks

2 red onions, roughly chopped into wedges

2 red, yellow or orange peppers, roughly chopped into bite-sized chunks

4 garlic cloves, unpeeled

2 tbsp medium or mild (not extra virgin) olive oil

2 sprigs of rosemary


1 Preheat the oven to 180°C/350°F/gas mark 4.

2 Place the courgettes, onions, peppers and garlic in a roasting tin. I’ve said to leave the garlic unpeeled, because the skin protects the garlic from burning, ensuring a naturally sweet flavour and maximum nutrients, and the softened cloves squeeze out of their skins easily after cooking. Drizzle with the oil, stir to coat evenly, then put the rosemary on top.

3 Place the tray in the oven for around 45 minutes to an hour, taking it out and stirring halfway through to turn the vegetables.

4 When the vegetables are cooked – they should be soft when pierced – remove the rosemary stalks, discard them and serve.

Cook’s Notes

Gluten-free, wheat-free, dairy-free, yeast-free • V • Can be made in advance

From Delicious, Health Sugar Free by Patrick Holford and Fiona McDonald Joyce. With special thanks to Fiona McDonald Joyce for use of these recipes for Holford Health Club members.

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