serves
4-6
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
4-6
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Stream free On Demand
Mediterranean Made Easy
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 3 zucchini, roughly chopped
- 1 medium eggplant, roughly chopped
- 1 yellow capsicum, thickly sliced
- 1 red onion, cut into small wedges
- 4 large garlic cloves, skin-on
- Extra virgin olive oil, for drizzling
- Salt and black pepper
- 350 g truss cherry tomatoes
- 1 tbsp dried Greek or Italian oregano
- Mixed pitted olives, crumbled Greek feta, to serve
Instructions
- Preheat the oven to 200˚C (fan-forced). Combine the zucchini, eggplant, capsicum, onion and garlic cloves in a large baking tray and drizzle with olive oil. Sprinkle with a generous pinch of salt and pepper, toss well to combine, then roast for 10 minutes.
- Remove the tray from the oven, add the truss cherry tomatoes and sprinkle over the dried herbs. Cook for a further 15 minutes, or until the tomatoes begin to burst and the vegetables are tender.
- Remove the tray from the oven. Squeeze the roasted garlic out of their skins, then mash the softened cloves and toss lightly with the roasted vegetables (including any juices on the tray).
- Divide the Mediterranean vegetable tray bake between plates. Spoon over mixed olives and sprinkle with crumbled Greek feta to serve.
Photography by Jiwon Kim.
Want more from The Cook Up? Stream all the seasons here and for free at
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Mediterranean Made Easy
