Roasted Mediterranean Vegetables and Apple Sauce

Gino D'Acampo's rustic roasted vegetables are sprinkled with garlic and rosemary, and served with a piquant apple sauce
By Gino D'Acampo
Roasted Mediterranean Vegetables and Apple Sauce
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the apple sauce

  • 2 tbsp wholegrain mustard
  • 1 tbsp fresh mint, finely chopped
  • 4 apples, peeled, cored and finely diced
  • 2 tbsp lemon juice
  • salt and black pepper, to taste

For the vegetables

  • 2 large carrots, roughly chopped
  • 2 red peppers, roughly chopped
  • 2 green peppers, roughly chopped
  • 2 large courgettes, roughly chopped
  • 500baby g new potatoes
  • 1 bunch rosemary, chopped
  • 1 bulb garlic, cloves smashed
  • salt and black pepper, to taste
  • extra virgin olive oil


1. In a small saucepan, cook the apples with 2 tablespoons of water on a low heat until you have a soft pulp.

2. Take off the heat and leave to cool slightly before stirring in the wholegrain mustard and the mint. Season with salt and pepper and mix well.

3. Preheat the oven to 200C/gas 6.

4. Boil the new potatoes for 10 minutes and refresh under cold water.

5. Place the vegetables and potatoes on a baking tray, sprinkle generously with olive oil, garlic and rosemary and roast in the oven for 35 minutes.

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