Mediterranean roasted vegetables

Mediterranean roasted vegetables

Serves: 4 | Cooking time: 40mins | Difficulty: Super easy

Forget all those bland, boring roasted veg dishes you've even known. This is The One. Light, nutritious and packed with flavour - this is just the kind of light lunch or warming dinner side you need this time of year. Great next to grilled chicken, ribs or fish (we love it with oven roasted barramundi or seared salmon fillet). Also an easy yet impressive dinner party addition to roasted lamb or any other main - simply serve on a large platter with some tahini sauce on the side. Or whenever you feel like a healthy accompaniment to some lemony couscous or quinoa. 

Ottoman lends the vegetables a real mediterranean vibe and savoury, sun-dried tomato notes. The secret to this dish is lots of garlic, olive oil and fresh thyme. Then slide into the oven and let the gorgeous natural flavours work their magic.

Feel free to substitute with your favourite veggies or whatever you may have in your fridge today - sweet potatoes, parsnips, carrots and broccoli would also taste delicious in the mix!


  •  Ottoman spice blend 
  • 3 mixed colour capsicums, sliced into strips (not too thin)
  • 1 medium sized eggplant, chopped into 2cm chunks
  • 1 medium sized zucchini, chopped into 2cm slices
  • 1 red onion, roughly chopped
  • 6 garlic cloves 
  • 1/4 cauliflower, broken into small florets
  • 1 punnet (250g) cocktail truss tomatoes 
  • 2 tablespoons fresh thyme, leaves picked 
  • Olive oil (extra virgin)
  • Sea salt & freshly ground black pepper


  1. Pre-heat oven to 200c. Place all chopped vegetables in a large baking tray, add 4 heaped teaspoons of Ottoman, the garlic, thyme, a generous lug of olive oil and sea salt and pepper to taste. Mix well to cover all vegetable with the olive oil and seasoning.
  2. Slide into the oven and cook for approximately 30-40 minutes or until the vegetables are all cooked through. Give it all a good stir about half way through cooking to ensure the veggies cook evenly. The vegetables should be nicely charred on the outside and tender inside but still have a bit of crunch. 
  3. Serve with some tahini sauce on the side to be drizzled liberally all over the vegetables, over couscous or quinoa or as a side next to grilled meat, poultry or fish.