As the name suggests, I can’t take credit for this one sadly. One particular day a while ago I was suffering badly with dizziness and having a grump about it. Kieran told me I had to eat, I said I didn’t want anything, there was pouting and sulking….it was ugly.
Anyway, eventually I conceded to eat something – in my defence the vertigo makes me nauseous and I don’t want to eat but (begrudgingly) in Kieran’s defence he knows that if I eat something it might make me feel a bit better. I do hate it when he’s right!
So, he disappeared into the kitchen for 20 minutes and came back with a bowl of honey roasted vegetables with feta and some toasted ciabatta with a bowl of olive oil for dipping. My vertigo was still there but the grumpiness evaporated fast. It’s really hard to stay grumpy when presented with a bowl of something delicious.
I thought “Well, this is something I definitely want to eat again” so I asked him to write down how he had made it. He looked at me as if I’d just landed from Mars and said something to the effect of “I dunno – I don’t keep track of quantities or time, I just chuck things together”.
As the Dizzy Dieter and someone with extreme kitchen OCD who treats the kitchen like a science lab and always has a notebook and pencil with her to make notes on recipes or scrawl down ideas, his kind of cooking makes me begin to sweat and want to have a mini breakdown. But no need to panic –I eventually managed to get some kind of recipe out of him.
The best thing about this recipe (other than the taste of course) is that it is quite handy for using up leftover bits. Kieran made it from the leftover veg from my Mediterranean vegetable crustless quiche but you can vary what you put in it depending what you have hanging around in the fridge that needs using and it’ll still taste fabulous.
We also found that you can omit the chives, and dried herbs work fine – we had a shopping delivery and the supermarket chose that particular day to not have a single one of the packets of fresh herbs that I had ordered or even plants to replace them with.
This was also the delivery that contained my mini mezzaluna set (thankfully that was in stock or they would have been in trouble!). If you use a lot of fresh herbs, get yourself one of these bad boys – it’s a double-bladed rocker knife that chops up a whole bunch of anything in no time at all. They’re not cheap but it won’t cost an arm or a leg – unless you have accidentally drop the mezzaluna on a limb because they are super sharp!
Please let Kieran know what you thought of his honey vegetables via the comments or by using the Contact me form on the site – we would love to hear what you think or see pictures of what you made on Facebook, Twitter or Instagram! Enjoy DDx!Print
Kieran’s Honey Mediterranean Vegetables
- Total Time: 35 minutes
- Yield: 2 servings 1x
Aubergine, courgettes, peppers, cherry tomatoes – all roasted with honey and fresh herbs. Makes a wonderful lunch or a light meal on a hot day!
- 4 tablespoons olive oil
- 3 basil leaves (or 1 teaspoon dried basil)
- 2 teaspoons chives, chopped
- 2 teaspoons garlic granules
- 150 g mushrooms, quartered
- 8 cherry tomatoes, quartered
- 1/2 yellow pepper, diced
- 1/2 onion, sliced
- 1/2 courgette, cubed
- 1/2 aubergine, cubed
- 2 teaspoons honey
- 2 ciabattas
- 150 g feta
- Preheat the oven to 220°C / fan 200°C / 425°F.
- Mix the olive oil, chives, basil leaves, garlic granules, mushrooms and a pinch of black pepper together in a mixing bowl.
- In a second mixing bowl, mix the honey, onion, yellow pepper, courgette and aubergine together.
- Cook the honey mix and the ciabatta in the oven for 10 minutes.
- Remove the ciabatta and turn the oven to grill (highest heat). Slice the ciabatta in half.
- Add the cherry tomatoes to the mushroom mix and put under the grill with the honey veg mix. Grill both for about 8 minutes.
- Remove everything from the grill and put the ciabatta under to toast.
- Meanwhile tip both veg mixes into a large bowl, crumble in the feta and mix everything together.
- Serve the toasted ciabatta with a bowl of vegetables.
- Chuck in any bits of leftover veg that you have – this works with most things!
- Leave out the feta for a lower calorie dish – it’s still delicious.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Serving Size: Per serving
- Calories: 1224.7kcal
May 2, 2022 at 13:30
Sounds wonderful going to try this on hubby and veg-hating son, as it won’t hurt them to get a bit of fibre and vitamins. Mum xxx