Roasted vegetables with lentils, mozzarella and mint oil

This Roasted vegetables with lentils, mozzarella and mint oil recipe  is a great way to use all those summer vegetables that are so fresh and cheap to buy right now. Don’t be shy to try some variations according to what you can find.

 Serves Preparation 10 minutes  Cooking 45 minutes

2 small courgettes

1 small red pepper

1 small yellow pepper

1 small red onion, peeled

sea salt and freshly ground black pepper

2 tbsp olive oil

120g Castellucio lentils

1 ball of Mozzarella di Bufala Campana


1 small bunch of mint, finely chopped

55ml extra virgin olive oil

Preheat the oven to 200˚C/Gas Mark 6. Wash, then cut the courgettes into 2cm rounds. Cut the peppers into 12 chunks and the red onion into eighths. Place all the vegetables onto a large baking tray, season well, then drizzle with olive oil. Roast for 45 minutes.

Place the mint in a small bowl with the olive oil and leave to infuse until you are ready to use it.

Meanwhile, boil a saucepan of water and cook the lentils according to packet instructions, until tender but al dente. Once cooked, drain the lentils, then place onto plates. Remove the vegetables from the oven and place on top of the lentils. Season well. Tear the mozzarella over the vegetables, then drizzle with the mint oil.