Roast Veggies with Garlic Mayo Recipe

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Nadia and Kaye Disaster Chef Simple Recipes for Cooks Who Can'tIf cooking is about trial and error, I have made more mistakes than most, and no more so than with roasted veggies. In my head, it is so simple: cut ’em, oil ’em, and stick ’em in the oven. Unfortunately, that has too often ended in “call the fire brigade”. So be warned, stick to the rules: preheat the oven, cut the veggies in equal sizes, and don’t pack them three deep.

  • Yield: 6 Servings


  • 2 carrots
  • 1 aubergine
  • 1 large courgette
  • 1 green pepper, deseeded
  • 1 red pepper, deseeded
  • 6 whole garlic cloves (optional)
  • 3 tbsp olive oil
  • salt and freshly ground black pepper
For the Mayo
  • 10 tbsp mayonnaise
  • 1 garlic clove, crushed
  • 2 tsp lemon juice
  • 2 tsp olive oil
How to Make It
  1. Preheat the oven to 200°C (400°F/Gas 6).
  2. Cut the vegetables into equal-sized pieces. Lay them on 2 baking trays with the garlic (if using), making sure the veggies are not too close together.
  3. Drizzle the olive oil over, starting with the aubergine as it will need the most oil. Almost massage the oil into the veg before seasoning well with salt and pepper.
  4. Cook for 30 minutes, turning after 15 minutes. (Check for tenderness with a knife.) The veggies should be charred but not burned.
  5. Meanwhile, in a small bowl, whisk together the mayonnaise, garlic, lemon juice, and oil. (Be warned: if you use a whole clove of garlic, the mayo will be pretty punchy.) Serve with the roast veggies.

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