Recipe and photograph – Dr Joan Ransley

This is the perfect recipe for a relaxed al fresco meal. A tray of colourful roasted vegetables can be prepared in advance and looks wonderful laid out on a large platter. While the vegetables are still warm, pieces of mozzarella can be tucked in between the layers so they begin to melt. A drizzle of pesto can be served over roasted vegetables and a dish of tapenade, a delicious paste made from crushed black olives, adds a finishing touch.


Preheat the oven to 200°C Fan/gas mark 6. Mix the olive oil with the chopped peppers, aubergines, courgettes, and onions. Tip the vegetables into a large roasting tin then cook for 30 minutes. Check the vegetables after 15 minutes and toss them well so that they can cook evenly. Remove the roasted vegetables from the oven when they are soft and just beginning to caramelise.

Lay the roasted vegetables on a warmed platter. Tuck the torn mozzarella pieces between the warm roasted vegetables and scatter over the basil leaves. Drizzle a little of the pesto over the roasted vegetables serving the rest in a bowl alongside a bowl of tapenade.

Alternative serving suggestion

  • Omit mozzarella and pesto to make this dish vegan
  • Roasted Mediterranean style vegetables  are delicious served with slices of warm focaccia and/or bowls of bulgur wheat or pearled spelt dressed with a little extra virgin olive oil and lemon juice, chopped tomato, red onion and parsley.
 Per Serving (g)Per 100g
Calories (Kcal/KJ)477 / 197689 / 369
Protein (g)122.3
Fat (g) 387
Saturated fat (g)9.21.7
Carbohydrate (g)183.4
Sugar (g)162.9
Fibre (g) 8.41.6
Sodium (mg)540.4101
Salt equivalent (g) 1.30.25
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