Description
Mediterranean roasted vegetables showcase a colorful medley of zucchini, bell peppers, eggplant, and onions seasoned with herbs. Olive oil, garlic, and fresh herbs elevate this simple side dish to a delightful Mediterranean classic you’ll want to serve alongside grilled meats or as a light vegetarian meal.
Ingredients
Scale
- 3 tbsps olive oil
- 200 g (7 oz) cherry tomatoes, halved
- 1 large zucchini, sliced into rounds
- 1 large eggplant, cut into cubes
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or rosemary)
- ½ teaspoon smoked paprika (optional)
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons fresh parsley or basil, chopped
- Crumbled feta cheese (optional for serving)
- A squeeze of fresh lemon juice (optional)
Instructions
- Preparation: Preheat oven to 425°F, positioning rack in the center and lining a large baking sheet with parchment paper for seamless cooking and easy cleanup.
- Vegetable Cutting: Meticulously slice zucchini, bell peppers, and eggplant into consistent, bite-sized pieces, ensuring uniform cooking and visually appealing presentation.
- Vegetable Arrangement: Spread chopped vegetables and red onion wedges across the baking sheet in a single, spacious layer, preventing overcrowding to facilitate optimal caramelization and crisp texture.
- Seasoning: Generously drizzle olive oil over the vegetables, then scatter dried oregano, fresh thyme leaves, crushed garlic, sea salt, and freshly ground black pepper, creating a harmonious flavor profile that enhances the vegetables’ natural essence.
- Roasting: Place the baking sheet in the preheated oven and roast for 25-30 minutes, rotating midway to ensure even browning and prevent potential burning, until vegetables achieve a tender, golden-brown appearance with slightly charred edges.
- Finishing Touch: Remove from oven and optionally garnish with fresh basil leaves and a delicate drizzle of extra virgin olive oil to elevate the dish’s brightness and richness.
Notes
- Slice Uniformly: Cut vegetables into consistent, bite-sized pieces to ensure even cooking and appealing presentation.
- Prevent Overcrowding: Spread vegetables in a single layer with space between them to achieve perfect caramelization and crispy edges.
- Control Moisture: Pat vegetables dry before roasting to remove excess moisture, helping them brown beautifully and develop intense flavors.
- Herb Intensity: Crush dried herbs between your fingers before sprinkling to release their essential oils and maximize aromatic potential.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 5
- Calories: 150
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg