Spiced Mediterranean Roast Veg

I always base my meals on vegetables, and I love roast vegetables; it’s my ultimate comfort food (which is lucky because it’s so nutritious!) This selection of Meditteranean veggies are actually roasted in Zahtar, a Middle-Eastern spice with a slightly citrusy flavour.

I like to roast a big tray of veggies and have some for dinner, paired with healthy sources of protein and fat. I love using the leftovers for meals the next day, too. Try serving them in my Mediterranean Nourish Bowl.


Serves 4 as a main, or 8 as a side


2 tbsp. coconut oil

2 courgettes, chopped into thick coins

1 aubergine, chopped

1 Romano red pepper, chopped

12 cherry tomatoes

2 sweet potatoes, chopped

2 onion, cut into wedges

Black pepper, to taste

1/2 tsp cayenne pepper

2 tsp Zahtar

2 tsp coriander seeds


1.) Preheat the oven to 200°C (180°C fan). Add 1tbsp of the coconut oil to a roasting dish and pop into the oven to heat up for 1 minute.

2.) Add the sweet potato to the dish and bake for 10 minutes.

3.) Remove from the oven and add all of the remaining ingredients, including the coconut oil, to the dish. Season to taste and toss to coat all of the vegetables in the oil and spices. Bake for 35 minutes. Enjoy!

Lauren x



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