Vegan Recipe: Mediterranean roasted vegetables

Mixed Mediterranean roasted vegetables are easy to make and always please most family members and guests. They add a certain Mediterranean flavour to your cooking. Some vegetables take longer to roast than others, but if you stick to dense root vegetables, winter varieties of squash and Brussels sprouts, everything should come together at the same time. Potatoes, sweet potatoes, onions, shallots, parsnips, turnips, swede, beetroot, celeriac, pumpkin and any sort of winter squash would work well.

Mixed roasted vegetables collage

To get the quantities about right, remember that 1 ‘serving’ of roasted vegetables is generally considered to be around 80g. To serve what amounts to three ‘portions’ of vegetables per person, multiply 80g by 3, and then multiply that by the number of people who are eating. It’s not an exact science as the veg will lose some weight during cooking. You don’t need to limit yourself to three types of veg to achieve the weight of three portions.

To feed two, you could use 100g Brussels sprouts, 150g Butternut squash, 70g of red onion and 160g of potatoes, a total of 480g, which is 240g each, which is three 80g ‘portions’ each. 

If you prefer, just err on the side of generosity – the left over roasted veg can easily be converted into a Boxing Day soup, a vegan pizza topping or a vegetable crumble…


  1. Prep the vegetables by peeling, scrubbing or cleaning them as appropriate, and cut them into pieces around 2cm at the longest edge – it’s important not to have some pieces much bigger than others. If you are using an onion, cut it into chunky wedges rather than slicing or dicing it. If you can achieve some variety in the colours and shapes, this will make for a more attractive dish. Brussels sprouts could be left whole, potatoes cubed, red onions cut into wedges and the natural curve of the Butternut squash can be used to make fan-shaped pieces.


  1. Put the prepped veg into a large bowl and toss with a teaspoon or two of oil and some salt and pepper. Transfer to a roasting tray and roast at 190C for 30 minutes, turning occasionally. (This is the same amount of time and oven temperature as the nut patties.)


If you’d like broccoli or peas, you can always prepare these separately – the beauty of serving this tray of roasted vegetables with the nut patties is that everything can go into the oven together and aside from a bit of prep time, your family lunch will be done in 30 minutes in the oven with minimal work required! 


Related articles

Recipe: Beetroot risotto

Passionfruit – Beetroot Juice – TOP RECIPE!

Recipe: Beetroot & Chocolate Cakes

Recipe: Pumpkin, Walnut & Poppy Seed Muffins with Cheddar Cheese

Halloween cocktail recipe: Pumpkin Martini

Snack recipe: Caramelised Onion Spread

Recipe: Roasted butternut squash soup

Facebook Comments