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Mediterranean Roasted Vegetables

A colorful array of roasted vegetables bursting with Mediterranean flavors in under 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium Zucchini Substitute with yellow squash if desired.
  • 1 medium Bell Pepper Red, yellow, or orange peppers work well.
  • 1 medium Red Onion Yellow onions can be used instead.
  • 1 cup Cherry Tomatoes Grape tomatoes are a good alternative.
  • 1 medium Eggplant Use mushrooms for a lighter option.
Seasoning
  • 3 tablespoons Olive Oil Can substitute with avocado oil.
  • 2 cloves Garlic Minced; garlic powder can be an alternative.
  • 1 teaspoon Oregano Italian seasoning can be substituted.
  • 1 teaspoon Thyme Rosemary can work in its place.
  • to taste Salt & Pepper Adjust to preference.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the sliced zucchini, bell pepper, red onion, cherry tomatoes, and eggplant.
  3. In a separate small bowl, whisk together the olive oil, minced garlic, oregano, thyme, salt, and pepper.
  4. Pour the olive oil mixture over the vegetables and toss until evenly coated.
Cooking
  1. Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
  2. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly charred.
  3. Remove from the oven and let cool for a few minutes before serving.

Notes

Common mistakes include overcrowding the baking sheet which leads to steaming instead of roasting. Avoid under-seasoning; salt enhances flavors. Experiment with different vegetable combinations for variety. Consider adding feta cheese just before serving for more flavor.