Looking for a show-stopping side dish that’s both simple and bursting with flavour? Mary Berry’s roasted vegetable recipe is the answer. This beloved British cook has perfected the art of turning humble veggies into a dish that’s vibrant, tasty, and sure to impress.
Why This Recipe Works
Mary Berry’s approach to roasted vegetables is all about balance. By combining seasonal produce with the right herbs and a splash of olive oil, she creates a dish that’s both hearty and healthy. The secret? A high-temperature roast that caramelises the vegetables, bringing out their natural sweetness.
Ingredients You’ll Need
- 1 large red onion, cut into wedges
- 2 red peppers, deseeded and sliced
- 2 yellow peppers, deseeded and sliced
- 1 aubergine, cut into chunks
- 2 courgettes, thickly sliced
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 2 garlic cloves, crushed
- 1 tbsp fresh thyme leaves
- Salt and black pepper to taste
Step-by-Step Instructions
- Preheat your oven to 220°C (200°C fan/gas mark 7).
- Toss all the vegetables in a large roasting tin with the olive oil, balsamic vinegar, garlic, thyme, salt, and pepper.
- Roast for 30-35 minutes, turning halfway, until the vegetables are tender and slightly charred.
- Serve hot as a side or let cool for a delicious addition to salads or grain bowls.
Tips for the Perfect Roast
For extra crunch, try adding some cherry tomatoes in the last 10 minutes of cooking. If you’re a fan of spice, a sprinkle of chilli flakes will add a delightful kick. And don’t forget – this dish tastes even better the next day, making it ideal for meal prep!
Mary Berry’s roasted vegetables are a testament to how a few quality ingredients and simple techniques can create something truly special. Whether you’re hosting a dinner party or just want to elevate your weeknight meals, this recipe is a winner.
