Mediterranean Roast Vegetables (Oven Or Air Fryer)
Looking for a go-to easy side dish that's also economical, healthy and delicious? You won't go wrong with these Mediterranean roast vegetables. Throw them on a baking dish, toss through some olive oil and simple herbs and spices, and roast for around half an hour (or just 15 minutes if you're using your air fryer). They're low-carb, go with virtually any main dish, and the leftovers are great on pizza, salads, sandwiches and more.
a few fresh herbs e.g. basil, thyme/oregano leaves, chopped fresh parsley
crumbled feta cheese
Preheat the oven to 220C/425F.
Scatter all of the chopped vegetables apart from the tomatoes over a large baking tray lined with baking paper.
Drizzle over the oil, then scatter over the spices, herbs and seasoning. Toss well with a big serving spoon.
Roast for 15 minutes. Take out of the oven and toss again, then scatter the cherry tomatoes over the tray of veggies.
Roast for another 15 minutes or until the vegetables are starting to go golden brown and lightly crisped and caramelised.
Serve as they are, or pile into a big bowl and scatter with a few fresh herbs and/or crumbled feta cheese.
Air fryer version
Set the tomatoes aside. After chopping the rest of the vegetables, toss them with the oil and flavourings in a big bowl. You can use a bit less oil if you like, or spray it on.
Pre-heat the air fryer to 190C/375F.
Pour half of the vegetables into your air fryer basket if you have a basket-style air fryer (save the rest until another day). You may be able to fit all/most of them in if you have an oven-style air fryer.
Air fry for between 10 to 15 minutes, checking and tossing the vegetables every 5 minutes. Add the tomatoes around half way through. The vegetables are ready when they are golden brown and tender.
Empty into a big serving bowl and scatter with fresh herbs and/or feta cheese if using.
Alternative vegetables: If you like you can add some small cubes of sweet potato or ordinary potato to the tray. Mushrooms also work well. Spacing out the vegetables: It's important not to overcrowd the baking tray for the best results. Scatter the veggies evenly in a shallow layer over the whole tray. If they are going to be piled on top of each other too much, use 2 baking trays instead of 1. Alternative herbs/spices: Although I usually use mixed dried herbs, feel free to use a single dried herb such as basil, oregano or thyme. Alternatively throw a few sprigs of fresh thyme or finely chopped rosemary on the tray, then sprinkle some more fresh herbs over the top at the end. Go easy if using rosemary - it's a strong flavour!Leftovers: Leftovers are fantastic sprinkled over pizzas or salads, or thrown into pasta, couscous or quinoa with a simple vinaigrette. Or use them in toasted sandwiches or quesadillas with cheese and chutney/relish. Freezing instructions: Why not make extra and freeze the extras for another time? Just throw into freezer bags and freeze for up to 6 months. I usually spread them out flat in the bag, then seal and freeze horizontally. You don't have to do this, but it means you don't have to 'unstick' them when defrosting. To reheat, just let defrost then reheat covered in the microwave for 2 to 3 minutes or until hot. Sprinkle over fresh herbs and/or feta cheese to freshen them up.Or reheat on a baking tray in the oven for 5 to 10 minutes on a high heat for an 'as new' result. Note about the air fryer version: You'll probably only get 2 servings with the air fryer version if you have a basket-style air fryer. You may still get 4 servings if you have an oven-style air fryer.