Roast Summer Vegetables

You’ll love this roast summer vegetables dish. Not only is it bountiful in vibrant summer vegetable colours and flavours but it’s also absolutely perfect as a way to use up those left over veggies. Suitable as a main dish, or as a side, you’ve now got no excuse not to hear my call, “eat your veggies”!

Not only is this roast summer vegetables recipe vibrant and flavoursome but it’s also absolutely perfect as a way to use up those left over veggies or suitable as a side.

Well I thought I’d better start bringing our so called summer to an end, with the last of my “summer” themed recipes. However, it really has been a stunning week here in Scotland, albeit some days the cloud took all day to lift, but the evening sunshine left, oh that’s just been stunning.

I really must look up why they call it an Indian summer. Anyone enlighten me?

Not only is this roast summer vegetables recipe vibrant and flavoursome but it’s also absolutely perfect as a way to use up those left over veggies or suitable as a side.

Anyway, let’s dive into this recipe. 🙂 (I know you want to!)

Why would you not want to eat your vegetables when just one portion of this gives you 195% of your recommended daily vitamin C recommendation, not to mention over half of your dietary fibre requirements?

You know Lynne and I favour the Mediterranean Diet trying to base our weekly meal planner on eating as many different vegetables as possible, lean white meat, fish, nuts and seeds. But still keeping with our 80/20 rule and enjoying ourselves with a little slice of “what we fancy” at the weekend.

This healthy selection of vegetables helps us to keep our diet principles intact. Plus, each individual veggie ingredient brings its own health benefits such as the cholesterol lowering properties of the aubergine (eggplant). Or the fact courgettes (zucchini) contain no saturated fats.

I could go on to list all the benefits of each vegetable. But I think I should just give you the recipe now, and let you decide. Enjoy my friends! 😀

Roast Summer Vegetables
Prep time
Cook time
Total time
Not only is this roast summer vegetables recipe vibrant and flavoursome but it’s also absolutely perfect as a way to use up those left over veggies or suitable as a side.
Recipe type: Dinner
Serves: 4
  • 1 medium sized onion, chopped into quarters.
  • 4 garlic cloves, sliced finely.
  • 2 red bell peppers, deseeded and cut into chunks.
  • 150g small or baby potatoes chopped. (Skins still on).
  • 2 courgettes (zucchini), about 350g, sliced into 0.5cm – 1cm slices.
  • 1 aubergine (eggplant), about 350g, sliced into same thickness as courgettes, then quartered.
  • 3 tbsp. olive oil.
  • Salt and freshly grated black pepper.
  • 400g can chopped tomatoes.
  • 400g can chickpeas, rinsed and drained.
  • 3 tsp. chilli paste.
  • 1 tbsp. freshly chopped coriander.
  1. Pre-heat oven to 220C/200C fan.
  2. Place all the freshly prepared vegetables into a large roasting tin.
  3. Add the olive oil and combine well into the vegetables (best to use your hands).
  4. Season with the salt and pepper.
  5. Roast for 30 – 40 minutes and during that cooking time toss the vegetables to ensure an even cook through.
  6. Tip the roasted vegetables into a large stove top pan, add the chopped tomatoes, chickpeas and chilli paste.
  7. Bring to a simmer, stir regularly for 10 – 15 minutes.
  8. Check seasoning, garnish with the coriander and serve.
Perfect as a side or served with 150g couscous as a main meal.

All my recipes and conversions to U.S. measuring units can be found at my yummly page.


Roast Summer Vegetables Nutrition Label

Not only is this roast summer vegetables recipe vibrant and flavoursome but it’s also absolutely perfect as a way to use up those left over veggies or suitable as a side.

Although I made my version of roast summer vegetables with my particular combination of chosen vegetables, that I had leftover, and to hand, I think the addition or substitution of carrots and other root vegetables would go equally well too. Which is why it’s so versatile.

Which vegetables would you use?

Not only is this roast summer vegetables recipe vibrant and flavoursome but it’s also absolutely perfect as a way to use up those left over veggies or suitable as a side.

I feel as if thought I’ve only just finished writing up the recap of last weekend in Tuesday’s curry in a hurry recipe! Doesn’t time march on so quickly?

But anyway, as I mentioned in that curry post, I was back to evening classes at the City of Glasgow College last night. This time I’ve four Wednesday’s of a course called “Online Xcellence”.

In summary, for me, it’s all about continually improving how I come across to you folks in terms of content writing and search ability.

I enjoy bringing my recipes to you, and writing about things that will (hopefully) interest you in the theme of keeping it real. So why not make sure I do that in the very best way I can?

The previous evening course I did at college, earlier this year “Web Design and Web Authoring” taught me more about web development and web design.

You probably don’t see the little changes I make from time to time on my blog. That’s good! Little changes are better, I think. Waking up one day and seeing a whole different looking and structured blog would probably put me off reading it. What do you think?

Anyhoo. Conscious of not boring you to death with the technical side of my interests, here’s where it’s time to do my usual Thursday link up with Amanda at Running with Spoons sharing with you what’s going on over there and loads more excellent blogs to read!

Take care, have a great weekend, catch you next week!



  1. NOM! I would totally eat this entire recipe, I kid you not! I am a BIG EATER especially when it comes to my veggies!!
    GiGi Eats recently posted…Give Me Some Sugar, Sweet Lips!My Profile

    • says:

      We’d be having a fight over who would get to eat the last few mouthfuls then GiGi! 🙂

      Not quite as messy as your 10 signs you’re a sugar addict though, lol! Loved that! 😀

  2. I LOVE CHANGE….when it’s not mine 🙂
    so Id be the one person a fan of the all at once!
    carla recently posted…4 ways texting enhances my relationships.My Profile

    • says:

      Ha ha, I like your honesty Carla!

      Time is a factor for me too. Whilst I could probably make all the blog changes I wanted over a few weeks, I don’t have the time to do them all at once. Plus I think I’d maybe mess up and accidentally delete my site or something like that if everything was done at once. 😉

      So, for me it’s small baby steps, small changes. 🙂

      But all heading in the right direction though……..

  3. OMG I want to dive face first into those roasted veggie photos! I love roasted veggies more than life! Good for you with the course. I’m an eternal student. I wish I could afford to go to school for the rest of my life and I couldn’t wait to finish university all those years ago! You know I love your blog, but it’s always good to keep learning!
    Erin@BeetsPerMinute recently posted…What Is Your Comfort Zone Costing You?My Profile

    • says:

      Hee hee! And this is one big serving of deliciousness Erin, as I said to GiGi below I think there would be a lot of fighting over it! 🙂

      Like you, I would quite happily spend my time just learning and learning. I suppose really we’re always going to be students aren’t we?

      The course I started last night was sooooo interesting all about SEO and getting yourself ranked well in the google search rankings, using keywords etc. I’m totally happy to share with you what I learn when we meet up next. Which I will get back to you with dates for soon! 😀

  4. OObviously I like this. It’s like a ratatouille meeting a tomato sauce but with slightly different flavors. YUM
    Susie @ SuzLyfe recently posted…Vitamins, Snacking, and Laughing Cow #ThinkingoutLoudMy Profile

    • says:

      Ooh I love ratatouille Suz! And this vegetable dish would go so well with some Freekeh too wouldn’t it? 😀

  5. Yum!!! I love the spices in this! So many good veggies too! I recently revamped my blog all at once after three years of making small changes, it was time for a redo! WOW— so much work!
    Julie @ Running in a Skirt recently posted…Oven Baked Sweet Potato ChipsMy Profile

    • says:

      Hi Julie, thanks so much for your comment. 🙂

      Yeah, Lynne and I found that the addition of the chilli (just a little and not too much) really brought out more of the flavour of the veggies. I would have happily added more than what’s in the recipe details, but Lynne advised me not to. And she (as usual) was right with her advice, otherwise I might have obliterated the unique taste from the veggies.

      I feel like I should put up a “Work in Progress” banner sometimes for all the changes I want to make on my blog. I can understand you saying “so much work”, my “redo” list grows on a daily basis!

  6. I adore roast veggies – but I don’t usually simmer them with tomatoes and chickpeas – I so so need to try doing that next time! I don’t think I would change any of the veggies – ooh – maybe add in some beets 😉
    Hope you and Lynn have a wonderful weekend! And looking forward to hearing how that Online Xcellence class is going…
    Shashi at RunninSrilankan recently posted…Vanilla Protein Crepes {with Apple Pumpkin Protein Filling}My Profile

    • says:

      I think that adding in the beets would give this dish a lovely richer red colour, as well as even more delicious flavour. I like your idea very much!

      Have a great weekend yourself too Shashi, I’ll update on the blog weekly about the course! 😀

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