Go Back

Mediterranean Roasted Vegetables

A vibrant medley of roasted seasonal vegetables that brings out their natural sweetness and flavor, perfect for a quick weeknight dinner or as a stunning side dish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large zucchini, sliced
  • 1 medium eggplant, diced
  • 1 cup cherry tomatoes, halved
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 medium red onion, cut into wedges
Seasoning
  • 3 tablespoons olive oil
  • 2 teaspoons dried oregano
  • Salt and pepper to taste
Optional Toppings
  • crumbled feta cheese For serving
  • fresh basil For serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large mixing bowl, combine zucchini, bell peppers, eggplant, cherry tomatoes, and red onion.
  3. Drizzle the vegetables with olive oil, and sprinkle with oregano, salt, and pepper. Toss until all vegetables are well coated.
  4. Spread the seasoned vegetables evenly on a large baking sheet.
Cooking
  1. Roast in the preheated oven for 30-40 minutes or until the vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
  2. Remove from the oven, and if desired, sprinkle with feta cheese and fresh basil before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in a freezer-safe container. Reheat at 350°F (175°C) until warmed through. Customize with different herbs as desired.