Roasted Vegetables WITH Chilli Tapenade
- 15m Prep Time
- 35m Cook Time
- 50m Ready In
A medley of roasted vegetables served with a spicy olive and anchovy tapenade, crumbled feta, and toasted pine nuts. Perfect as a main dish with crusty bread.
Ingredients
- 2 red onions peeled and cut into bite-sized pieces
- 2 red (bell) peppers deseeded and cut into bite-sized pieces
- 2 courgettes (zucchini) cut into bite-sized pieces
- 1 aubergine (eggplant) cut into bite-sized pieces
- 44.4 ml olive oil
- 14.8 ml dried thyme
- 250 g cherry tomatoes on the vine
- 1 fabulously crusty bread
- 55 g pine nuts
- 2 mint leaves
- 0.5 lemon juice of
- 100 g feta cheese
- sea salt
- freshly ground black pepper
- 1 clove garlic peeled
- 85 g pitted black olives
- 4 anchovy fillets
- 1 parsley leaves
- 1.23 ml chilli powder
- 7.39 ml ground cumin
- 29.6 ml olive oil
- 0.5 lemon juice of
Nutrition (per serving, estimated)
Estimated based off 15 of 22 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 360 mg
- Iron: 9.41 mg
- Magnesium: 90 mg
- Phosphorus: 310 mg
- Potassium: 696 mg
- Zinc: 3.15 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml olive oil
- 14.8 ml dried thyme
- 250 g cherry tomatoes on the vine
- 1 fabulously crusty bread
- 55 g pine nuts
- 2 mint leaves
- 100 g feta cheese
- sea salt
- freshly ground black pepper
- 85 g pitted black olives
- 4 anchovy fillets
- 1 parsley leaves
- 1.23 ml chilli powder
- 7.39 ml ground cumin
- 29.6 ml olive oil
Prepare
- 2 red onions, peeled and cut into bite-sized pieces
- 2 red (bell) peppers, deseeded and cut into bite-sized pieces
- 2 courgettes (zucchini), cut into bite-sized pieces
- 1 aubergine (eggplant), cut into bite-sized pieces
- 0.5 lemon, juice of
- Peel 1 clove garlic
- 0.5 lemon, juice of
Let's Cook
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Step 1.
Preheat the oven to 200°C/400°F/Gas 6. Place the prepared red onions, red peppers, courgettes, and aubergine in a large roasting tin. Drizzle with 3 tablespoons olive oil, add 1 tablespoon dried thyme, and season with a good pinch of salt and pepper. Toss everything together until well coated, then spread in an even layer. Roast for 25 minutes, until the vegetables are almost cooked through and starting to brown.
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Step 2.
While the vegetables are roasting, make the chilli tapenade. In a blender or food processor, combine 1 peeled garlic clove, 85g pitted black olives, 4 anchovy fillets, a large handful of parsley leaves, ¼ teaspoon chilli powder, 1½ teaspoons ground cumin, 2 tablespoons olive oil, and a pinch of salt and pepper. Add the juice of ½ lemon and blend until a coarse paste forms. Transfer to a serving bowl, cover, and set aside to let the flavours develop.
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Step 3.
After 25 minutes, remove the roasting tin from the oven. Scatter 250g cherry tomatoes on the vine over the partially cooked vegetables. Return to the oven and roast for another 8–10 minutes, until all vegetables are tender and golden, and the tomatoes have just started to break down. For the last 5 minutes of cooking, place the loaf of crusty bread directly on the oven rack to warm through.
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Step 4.
While the vegetables finish roasting, toast the pine nuts. Place 55g pine nuts in a small frying pan over medium heat. Toast for 2–3 minutes, shaking the pan occasionally, until golden. Remove from heat and set aside. Strip the mint leaves from stems (you need 2 large handfuls). When the vegetables are done, squeeze the juice of ½ lemon over them, crumble 100g feta cheese on top, and tear the mint leaves over. Scatter with the toasted pine nuts. Serve with the chilli tapenade and warm bread.