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Mediterranean vegetables in olive oil

Roasted Mediterranean Vegetables In Olive Oil

These veggies are perfect as part of an antipasti platter, stirred into apast, on crostini or bruschetta and so many other ways too.
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Preserved
Cuisine Mediterranean
Servings 12 servings
Calories 412 kcal


  • 1 aubergine/eggplant
  • 2 courgette/zucchini
  • 1 red pepper
  • 1 yellow pepper
  • 6 tomatoes
  • 1 tbsp olive oil
  • 1 chilli pepper finely chopped
  • salt and pepper
  • sprig of rosemary and few leaves of basil
  • 500 ml olive oil


  • preheat oven to 180C
  • Slice aubergine/eggplant and zucchini/courgette to approximately 0.5cm thick and cut peppers into wide strips and place on baking tray season with salt and pepper and drizzle with olive oil and bake for approximately 35 minutes
  • cut tomatoes in half and place on baking tray adding salt and pepper and a little oil and bake for approximately 20 minutes
  • Allow all veggies to cool then pack into a sterilised jar with the finely chopped chilli pepper . Tuck in the fresh rosemary and basil leaves and cover with olive oil
  • Set aside in cool dark cupboard for 2 weeks to mature before use.



This recipe makes 1 x 500ml jar of mixed veggies in oil.
I have calculated the servings as being 2 tablespoons. Obviously serving size is entirely up to you but the nutrition has been taken from a 2 tablespoon serving.
Your mediterranean vegetables in oil should keep for up to 6 months in a cool dark place. once opened store in the fridge and take ouut one serving at a time making sure the veggies always covered in oil.
Remember olive oil will go cloudy and firm up in the fridge, that's perfectly normal.


Calories: 412kcalCarbohydrates: 7gProtein: 2gFat: 43gSaturated Fat: 6gSodium: 8mgPotassium: 372mgFiber: 3gSugar: 4gVitamin A: 952IUVitamin C: 51mgCalcium: 16mgIron: 1mg
Keyword mediterranean vegetables, olive oil
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