Flavorful Mediterranean Roasted Vegetables
This colorful medley of roasted Mediterranean vegetables is packed with earthy, savory, and herby flavor. Perfect as a side, warm salad, grain bowl topping, or main with chickpeas or feta, this dish brings out the best of each veggie with olive oil, garlic, and classic herbs.
Time Required:
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4–6
Ingredients:
1 large eggplant, cut into 1-inch cubes
2 zucchinis, thickly sliced
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced into wedges
1 cup cherry tomatoes, whole
4 cloves garlic, smashed
3 tbsp extra virgin olive oil
1 ½ tsp dried oregano
1 tsp ground cumin
½ tsp smoked paprika
Salt and pepper, to taste
Optional add-ons:
½ cup pitted Kalamata olives
¼ cup crumbled feta
1 tbsp balsamic vinegar or lemon juice after roasting
Chopped parsley or basil for garnish
Instructions:
Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Prep the vegetables:
Place all chopped vegetables and garlic on the baking sheet.
Season and toss:
Drizzle olive oil over the vegetables. Sprinkle with oregano, cumin, paprika, salt, and pepper. Toss well to evenly coat.
Spread evenly:
Arrange vegetables in a single layer for even roasting. Add olives if using.
Roast for 30–35 minutes, stirring once halfway, until vegetables are golden, slightly crispy, and tender.
Finish:
Optional — drizzle with balsamic vinegar or fresh lemon juice. Add feta and fresh herbs just before serving.
Notes & Tips:
Cut veggies evenly for uniform cooking. Avoid overcrowding the pan (use two sheets if needed).
For crispier texture, roast without parchment and use a preheated pan.
Add protein: Serve over quinoa, couscous, or with grilled chicken, chickpeas, or halloumi.
Great for meal prep! Stores well in the fridge for 4–5 days.
Frequently Asked Questions
Q: Can I use other vegetables?
A: Yes — mushrooms, carrots, Brussels sprouts, or sweet potatoes also work beautifully.
Q: Can I roast them in an air fryer?
A: Yes! Roast in batches at 400°F (200°C) for about 15–18 minutes.
Q: Is this recipe vegan and gluten-free?
A: Yes, completely vegan and gluten-free (skip feta or use vegan cheese).
Q: How do I reheat leftovers?
A: Reheat in a skillet with a splash of oil or roast at 375°F for 8–10 mins until hot.
Nutritional Information:
Calories: 160 kcal
Protein: 3 g
Fat: 10 g
Carbohydrates: 15 g
Fiber: 5 g
Sugar: 6 g
Sodium: 140 mg
Vitamin A: 35% DV
Vitamin C: 80% DV
Iron: 8% DV