Sweet-Sour Roasted Mediterranean Vegetables
Sweet-Sour Roasted Mediterranean Vegetables

Sweet-Sour Roasted Mediterranean Vegetables

These colourful cane sugar-glazed vegetables with their sweet and piquant dressing are excellent served with bruschetta, or served as an accompaniment to grilled meat or fish.

YIELDS

4-6

PREPARATION

20 mins

COOKING

25-30 mins

INGREDIENTS

  • 3 rounded tbsp Tate & Lyle Light Soft Brown Sugar
  • 1 orange pepper (quartered & deseeded)
  • 1 red pepper (quartered & deseeded)
  • 1 yellow pepper (quartered & deseeded)
  • 2 medium red onions (peeled & quartered through the root)
  • 2 courgettes (trimmed & cut into chunks)
  • 8 large cloves garlic (peeled)
  • 4 tbsp virgin olive oil
  • 4 tbsp red wine vinegar
  • 1 rounded tbsp thyme leaves
  • salt & freshly ground black pepper

HOW TO MAKE THIS RECIPE

  1. Preheat the oven to 230°C/Fan210°C, 450°F, Gas Mark 8.
  2. Combine all the vegetables and the garlic in a large roasting tin.
  3. In a small bowl whisk together the oil, vinegar, Tate & Lyle Light Soft Brown Sugar, thyme and some salt and pepper. Drizzle over the vegetables and toss so they are all lightly coated in the mixture.
  4. Roast on the middle shelf of the oven for 25-30 minutes, turning once halfway through, until cooked and tender. Serve. 

CHEF'S TIP

This is a great side dish at a BBQ or main for your vegetarian guests; check out some of our other BBQ recipes like Summer Chicken Kebabs or Brazilian Lamb Ribs with Barbecue Sauce.