Italian Roasted Vegetables- A Guest Post from Elisa At Adventures In Croatia

Elisa or popularly known as Ms E blogs along with her husband Mr C at Mr C and Ms E wanted to get away from chaotic life in London which has been their home for several decades and own a home by the sea with plenty of sunshine. Their quest for their very own “place in the sun” led them to Croatia and their blog beautifully documents their adventures along the way. I have been an ardent follower of their blog for several months and with every post, i am almost convinced to make Croatia my own “place in the sun” when i retire:) But for now, i am going to vicariously live through their blog. For those looking for a great vacation place to stay while in Croatia, please do check out Mr C’s and MS E’s holiday home. It comes with a hammock, lots of sunshine, laughter, good conversations and definitely great food and wine. Today Elisa is sharing with us a recipe for Italian roasted vegetables. It is simple, healthy and a great away to use up vegetables.

Italian roasted vegetables

Grab a couple of potatoes, eggplants, carrots, onions and peppers.

roasted italian vegetables

Chop the veggies and place them on a large baking sheet.roasted italian veggies

Sprinkle dried rosemary, salt, pepper and drizzle with olive oil. Use 2 spoons to mix them well.IMG_7848

Bake for 40 minutes or until soft, golden and cooked through.

Italian roasted vegetables


2 potatoes or sweet potatoes (or a mixture of both)

2 peppers (any color)
2 eggplants/ aubergines (or a large one)
1 or 2 carrots
2 onions
dried rosemary
Olive oil
1. Preheat the oven to 200°C/400°F/gas 6.
2. Halve and deseed the pepper, then cut each half into 4-6 pieces.
3. Top and tail the eggplant/aubergine, cut it into quarters, then into 3cm chunks.
4. Clean the carrots then cut lengthwise into quarters.
5. Peel the potatoes and /or sweet potatoes (or both) and cube into 3cm cubes (part-boil the potatoes and sweet potatoes for about 5 minutes)
6. Peel and chop onions into 3cm cubes.
7. Place all the veggies in a large baking sheet.
8. Sprinkle sea-salt, freshly ground pepper and dried rosemary,  drizzle with olive oil then use two spoons to toss well to coat.
9. Roast the veggies in the top rack of a hot oven for around 40 minutes, or until soft, golden and cooked through.  Take the tray out every 10-15 minutes to toss the vegetables to they cook evenly and to check that they don’t burn.

10. Serve the vegetables with couscous or  roast chicken or grilled meats or fish.

Notes: alternative vegetables: in summer you can use more courgettes, tomatoes, aubergines.
In winter more root vegetables, parsnips, squash can be used.



7 thoughts on “Italian Roasted Vegetables- A Guest Post from Elisa At Adventures In Croatia

  1. Oh and Pavithra, regarding your previous comment…I didn’t see your email anywhere on my blog followers, so it must have gotten lost somehow. Would you just mind resubscribing?! Thank you so much 🙂

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