Mains

Roasted Vegetables with Olive Oil

Roasting transforms olive oil — at high heat it becomes nutty and almost caramelised, providing the fat that crisps and colours the vegetables. But the final pour of raw olive oil over the finished dish is what makes it. The contrast between cooked and raw olive oil, between hot caramelised vegetable and cold bright olive oil, is what elevates a simple tray of roasted vegetables into something worth eating slowly.

Made with La Piedra del Molino extra virgin olive oil

Prep

15 min

Cook

35 min

Serves

4

Difficulty

Easy

Ingredients

Wherever olive oil is listed, use ours — La Piedra del Molino, cold-pressed at Cortijo El Marqués.

• 2 courgettes, cut into thick rounds
• 1 red pepper, cut into strips
• 1 aubergine, cubed
• 1 red onion, cut into wedges
• 1 bulb of garlic, halved horizontally
• 150g cherry tomatoes
• La Piedra del Molino extra virgin olive oil — generously for roasting, plus a separate pour for finishing
• Fresh thyme and rosemary
• Salt and black pepper

Method

1. 1

   Preheat the oven to 220°C / 200°C fan.

2. 2

   Spread all vegetables on a large baking tray — or two, to avoid crowding. Crowded vegetables steam; spread vegetables roast.

3. 3

   Pour over a generous amount of olive oil, season well, and scatter the herbs. Toss with your hands until everything is coated.

4. 4

   Roast for 30–35 minutes, turning once, until the edges are deeply caramelised and the tomatoes have burst.

5. 5

   Squeeze the softened garlic from its skins over the tray and toss through.

6. 6

   Finish with a final, generous pour of raw olive oil and a little more flaked salt. Serve warm.