Mary Berry Roasted Veg Recipe

This vibrant Mary Berry Roasted Veg Recipe brings together a rainbow medley of peppers, courgettes, and red onions, roasted at high heat to achieve caramelized edges and tender centers. Tossed simply in olive oil and seasoning, these vegetables are a versatile, nutrient-packed side dish that brightens up any Sunday roast or grilled meat platter.

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Mary Berry Roasted Veg Ingredients

The Vegetable Medley:

• 2 Red Peppers: Deseeded and cut into large chunks. The sweetness intensifies as they char.
• 2 Yellow Peppers: Adds a bright pop of sunshine color.
• 2 Courgettes (Zucchini): Sliced thickly (about 2cm rounds). Thick slices prevent them from turning to mush.
• 2 Red Onions: Cut into wedges. The layers separate and crisp up beautifully.
• 10-12 Cherry Tomatoes: (Optional but classic) Added near the end for a burst of juice.

The Seasoning:

• 3 tbsp Olive Oil: Essential for roasting and browning.
• 1-2 tbsp Balsamic Vinegar: A drizzle adds a sweet acidity.
• Salt and Freshly Ground Black Pepper: To taste.
• Fresh Thyme or Rosemary: (Optional) Woody herbs add fragrance.

How To Make Mary Berry Roasted Veg

1. Prep the Oven: Preheat your oven to 220°C (200°C Fan / Gas 7). A hot oven is crucial; if the temperature is too low, the vegetables will steam in their own juices instead of roasting.
2. Chop Uniformly: Prepare the vegetables. Cut the peppers into 3cm chunks. Slice the courgettes into thick rounds. Peel the onions and cut them into wedges, leaving the root intact slightly to hold the wedges together.
3. Season and Toss: Place the peppers, courgettes, and onions into a large roasting tin (or two, if needed—do not overcrowd). Drizzle generously with the olive oil. Season well with salt and pepper. Toss with your hands to ensure every piece is coated in oil.
4. Roast: Place the tin in the hot oven. Roast for about 20 minutes.
5. Add Tomatoes: Remove the tin from the oven. If using cherry tomatoes, scatter them over the top now (they cook faster than the root veg). Give everything a gentle stir.
6. Finish: Return to the oven for another 10–15 minutes. The vegetables should be tender, golden, and charred at the edges.
7. Serve: Remove from the oven. Drizzle with the balsamic vinegar while the vegetables are still sizzling hot. Serve immediately.

Recipe Tips

• Space is Key: The biggest mistake with roasted veg is overcrowding the pan. The vegetables need air circulation to crisp up. If they are piled on top of each other, use two trays.
• Chunky Cuts: Don’t chop the veg too small. Large, rustic chunks withstand the high heat better and provide a satisfying bite.
• Balsamic Finish: Adding the vinegar after roasting preserves its sharp tang. If added before, it can burn or evaporate completely.
• Garlic: If you love garlic, toss in a few whole, unpeeled cloves. They will roast into sweet, spreadable paste inside their skins.

What To Serve With Roasted Veg

• Roast Chicken: The classic Sunday partner.
• Grilled Halloumi: A fantastic vegetarian main course served on top of the veg.
• Couscous: Stir the roasted veg into fluffy couscous for a quick lunch salad.
• Steak: A lighter alternative to chips or potatoes.

How To Store Roasted Veg

• Refrigerate: Store in an airtight container for up to 3 days. They are delicious cold in salads.
• Reheat: Warm through in the oven or microwave, though they will be softer upon reheating.
• Freeze: Not recommended. Courgettes and peppers have high water content and will become very soggy when thawed.

Mary Berry Roasted Veg Nutrition Facts

• Calories: 120 kcal
• Fat: 8g
• Carbohydrates: 10g
• Fiber: 4g
• Vitamin C: 150% DV

Nutrition information is estimated per serving.

FAQs

Try More Recipes:

• Mary Berry​ Roasted Tomato Soup Recipe
• Mary Berry Stuffed Peppers Recipe
• Mary Berry Aubergine Melanzane Recipe