• 1 large Red Onion: Peeled and cut into 1-inch wedges. Adds a pungent sweetness that mellows beautifully when roasted.
• 2 Bell Peppers (different colours, e.g., 1 red, 1 yellow): Seeded and chopped into 1-inch pieces. They bring sweetness, vibrant colour, and essential vitamins.
• 1 large Zucchini: Trimmed and chopped into 1-inch thick half-moons or cubes. Adds a tender, slightly creamy texture.
• 1 large Yellow Squash: Trimmed and chopped into 1-inch thick half-moons or cubes. Similar to zucchini, offering a mild flavour and tender bite.
• 1 pint Cherry or Grape Tomatoes: Left whole. These burst during roasting, releasing their sweet juices and adding moisture.
• 4-5 cloves Garlic: Peeled and smashed, or roughly chopped. Infuses the vegetables with its signature aromatic flavour. Keep them relatively large so they don’t burn.
• 1/4 cup Extra Virgin Olive Oil: Good quality olive oil is crucial for flavour and achieving that perfect roast. The backbone of Mediterranean cooking.
• 1 tablespoon Dried Oregano: A classic Mediterranean herb providing earthy, slightly peppery notes.
• 1 teaspoon Dried Thyme: Adds a subtle, earthy, and slightly floral aroma.
• 1/2 teaspoon Dried Rosemary (optional): Crush lightly before adding for a pungent, piney flavour. Use sparingly if preferred.
• 1 teaspoon Sea Salt (or to taste): Enhances all the flavours of the vegetables and herbs.
• 1/2 teaspoon Black Pepper (freshly ground, or to taste): Adds a touch of warmth and spice.
• Optional additions: Kalamata olives (pitted, add halfway through), Feta cheese (crumbled, add after roasting), Fresh lemon juice (squeeze over after roasting), Fresh parsley or basil (chopped, add after roasting).
