Lisa’s Mediterranean Vegetable Bake

This dinner is so simple it’s almost wrong to call it a recipe, but it’s so scrumptious that I’m going to share it anyway.

Packed full of as many vegetables as you can slip in, it’s full of everything good in vegetables. I like my vege skins on; just scrubbing the skin off potatoes and butternut squash, peeling sweet potatoes, adding courgettes, peppers, cauliflower, carrots and any thing else you have languishing in the fridge. It also makes a great BBQ accompaniment.

Lisa’s Mediterranean Vegetable Bake


Handfuls of diced (about an inch square); Scrubbed Potatoes, Peeled Sweet Potatoes, Carrots, Courgette, Peppers, Beetroot, Cauliflower …
Quartered Red or White Onions
Whole unpeeled Garlic Cloves
Olive Oil or Cooking Spray
Diced Chicken
Slices of Halloumi Cheese or crumbled feta

  1. Preheat the oven to 200°C
  2. Add all the vegetables (bar the cheese) in a large cooking tray, coating the vegetables in Oil/Spray and cook for about 40minutes (if cooking the beetrood, pop it into a wee tinfoil bath in the corner to stop it staining the other vegetables). Flip all of the vegetables and meat once about halfway through cooking
  3. 10 minutes before the end scatter strips of halloumi or crumble feta over the vegetables
  4. Enjoy with a nice white wine
  5. Allow the dishwasher in the house to clean the pan

Todays Workout: An hour window shopping

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