Roasted Mediterranean Vegetable Platter

Name: Roasted Mediterranean Vegetable Platter
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 red capsicums, deseeded and cut into large pieces; 2 yellow capsicums, deseeded and cut into large pieces; 1 bunch asparagus, woody ends trimmed; 200g green beans, trimmed; 250g cherry tomatoes or small tomatoes, halved; 2 red onions, cut into wedges; 6–8 garlic cloves, peeled; ¼ cup olive oil, plus extra to finish; 1 teaspoon dried oregano; ½ teaspoon sea salt, or to taste; ¼ teaspoon cracked black pepper; Pinch chilli flakes, optional; Pinch smoked paprika, optional

A colourful roasted Mediterranean vegetable platter with capsicum, asparagus, green beans, tomatoes, red onion and garlic. Serve it warm or at room temperature with bread, olives and pestos for an easy grazing table or generous side dish.

A platter of roasted capsicum, asparagus, green beans, tomatoes, red onion and garlic.

Warm roasted vegetables bring so much colour and ease to the table, especially when they are served generously on a platter with bread and something beautiful for dipping. This version leans into the vegetables I love most: sweet capsicum, blistered tomatoes, tender asparagus, green beans, red onion and roasted garlic. It is the kind of dish that can sit happily beside grilled meats, roast chicken, fresh bread or a Friday night spread with olives and pesto. The vegetables soften, char and shine in the olive oil, making the whole platter feel abundant without needing to be heavy.

Prep: 15 min · Cook: 25 min · Cuisine: Mediterranean · Category: Vegetables

Ingredients

Roasted Mediterranean Vegetables

2 red capsicums, deseeded and cut into large pieces
2 yellow capsicums, deseeded and cut into large pieces
1 bunch asparagus, woody ends trimmed
200g green beans, trimmed
250g cherry tomatoes or small tomatoes, halved
2 red onions, cut into wedges
6–8 garlic cloves, peeled
¼ cup olive oil, plus extra to finish
1 teaspoon dried oregano
½ teaspoon sea salt, or to taste
¼ teaspoon cracked black pepper
Pinch chilli flakes, optional
Pinch smoked paprika, optional

Method

Preheat the oven to 220°C fan forced. Line a large oven tray with baking paper.
Arrange the capsicum, asparagus, green beans, tomatoes, red onion and garlic over the tray in a single generous layer.
Drizzle with olive oil, then scatter over the oregano, salt, pepper, chilli flakes and smoked paprika if using. Toss lightly with your hands so the vegetables are coated but still keep some natural shape and space on the tray.
Roast for 15 minutes, then rotate the tray. Continue roasting for another 10–15 minutes, or until the capsicum is softened and lightly charred, the tomatoes have collapsed slightly and the onions are tender at the edges.
If the asparagus is cooking faster than the rest of the vegetables, remove it from the tray and return the remaining vegetables to the oven for a few more minutes.
Rest for 5 minutes, then transfer to a large platter. Spoon over some of the roasting oil from the tray and finish with a little extra salt if needed.

Serving Suggestion

Serve this platter with Dairy-Free Basil Pesto, Dairy-Free Sun-Dried Tomato Pesto, warm bread, olives and a little bowl of olive oil for dipping. It also works beautifully beside The Grace Table Roast Chicken Method, Portuguese Garlic Rice or simple grilled meat.

Notes

Cut the capsicum into larger pieces so it softens and chars without disappearing into the tray.

Don't crowd the pan — give the vegetables enough space to roast and colour rather than steam.

Use two trays if needed, it is worth the extra few minutes.

The garlic becomes soft and sweet as it roasts. Leave the cloves whole so they can be spread onto bread or eaten with the vegetables.

This is best served warm or at room temperature rather than piping hot.

If using very thin asparagus, check it after 15 minutes and remove it early if needed.

The Grace Table Tip

Spoon a little of the warm roasting oil over the platter just before serving. It gives the vegetables a beautiful gloss and carries the garlic, herbs and tomato juices through the whole dish.

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Serve cold in sandwiches, toss through pasta, or rewarm gently and spoon over toast with pesto.