Mediterranean roasted veg

This Mediterranean dish is a summer staple. It can be served as an anitpasto, a side for fish or meat or as a meal in itself served with warm Maltese bread. Michael Diacono shares his recipe.

Mediterranean roasted veg


  • 2 peppers
  • 1 aubergine
  • 2 onion
  • Olive oil
  • Salt and pepper
  • 2 tbsp capers
  • 2 tbsp kalamata olives
  • 1 tsp fennel seeds
  • 2 tbsp balsamic vinegar


  1. Slice the peppers in half lengthways and remove the seeds.
  2. Cut the onions in half.
  3. Cut the aubergines in half.
  4. Place all the veg into a baking tray in one layer.
  5. Drizzle with olive oil and bake in a preheated oven at 190C for 30 mins.
  6. Remove from the oven and allow to cool a little. Peel the skin off of the peppers and the onions.
  7. Slice the veg into large chunks and place in a serving dish.
  8. Season with salt and pepper.
  9. Add the capers and the olives and sprinkle with parsley.
  10. Add the fennel seeds.
  11. Add a little balsamic vinegar and some olive oil and serve with Maltese bread.

This recipe first appeared on Gourmet Today TV, aired on TVM on 17 June, 2017.

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