Mediterranean Roasted Vegetables
Mediterranean Roasted Vegetables


300g cherry tomatoes

2kg McCain Classic Mediterranean roast vegetables

2 of each yellow and orange peppers, cored and cut into chunks

180ml (¾cup) olive oil

2-3 cloves garlic, crushed

Salt and freshly ground black pepper



250ml (1cup) double cream plain yoghurt

180ml (¾cup) milk

20ml (2 Tablespoons) apple cider vinegar

1 clove garlic, crushed

Zest of 1 lemon

Handful fresh parsley, chopped

80ml (1/3 cup) parmesan cheese, finely grated

Salt and freshly ground black pepper



15ml (1 Tablespoon) coriander seeds

10ml (2 teaspoons) cumin seeds

10ml (2 teaspoons) ground cumin

180 60ml (3/4 cup) peanuts

30ml (2 Tablespoons) sesame seeds (black and white)

45ml (3 Tablespoons) yellow sugar

Sea salt flakes




Preheat the oven to 200°C and line a baking sheet with baking paper.

1 Place the all the vegetables on the prepared baking sheet. Mix the olive oil and garlic, drizzle over the vegetables and toss slightly. Spread into an even layer and season with salt and pepper and bake for 20 minutes or until lightly roasted. Leave to cool.

2 DRESSING: Add all ingredients to a mixing bowl or jar with a lid. Whisk or shake together until smooth.

3 DUKKAH: Dry-fry the cumin and coriander seeds and crush in a mortar and pestle until coarsely grounded. Add the rest of the ingredients and crush a bit more.


Place the vegetables on a serving platter and pour over the dressing just before serving. Sprinkle with Dukkah and serve.

Tip: The dressing can be kept in the fridge for up to 5 days.

Variations, Hints and Tips

This Festive Menu 1 is an ideal Festive Family Meal consisting of 4 dishes:


Peri- Peri Prawns & Tempura Vegetables


Roasted Leg of Lamb with Carrots & Potatoes


Mediterranean Roasted Vegetables

Savoury Rice and Creamed Spinach.

The Full Festive Menu 1