Mediterranean Roasted Vegetables
Mediterranean Roasted Vegetables are a colorful and wholesome dish that captures the essence of the Mediterranean diet. Full of vibrant seasonal vegetables like zucchini, bell peppers, eggplant, and cherry tomatoes, this dish is seasoned with fragrant herbs like oregano, basil, and thyme, then roasted to perfection. The result is a medley of tender, caramelized vegetables with a burst of Mediterranean flavor in every bite. It’s a versatile and easy-to-make side dish that pairs beautifully with grilled meats, pasta, or as part of a light vegetarian meal. Perfect for any occasion, this dish brings a taste of the Mediterranean to your table.
Prep Time: 15-20 minutes
Cook Time: 30-40 minutes
Total Time: 45-60 minutes
Vegetables:
1 medium zucchini, sliced
1 medium yellow squash, sliced
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into wedges
1 eggplant, cut into cubes (optional)
1 pint cherry tomatoes (or halved tomatoes)
Herbs & Seasoning:
2-3 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried thyme
Salt and pepper to taste
1 tablespoon fresh parsley (optional, for garnish)
Optional Add-ins:
Feta cheese (crumbled, for topping)
Kalamata olives (for added Mediterranean flavor)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C).
Prepare the Vegetables:
Wash and cut all the vegetables as directed.
Place the zucchini, yellow squash, bell peppers, onion, eggplant (if using), and cherry tomatoes on a large baking sheet.
Season the Vegetables:
Drizzle the olive oil over the vegetables, making sure they’re evenly coated.
Sprinkle the minced garlic, oregano, basil, thyme, salt, and pepper on top.
Toss the vegetables well to ensure that the oil and seasonings are evenly distributed.
Roast the Vegetables:
Spread the vegetables out evenly on the baking sheet in a single layer.
Roast in the preheated oven for 25-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized around the edges.
Optional Add-ins:
If you’re using feta cheese and/or olives, you can sprinkle them on top of the vegetables about 5 minutes before the roasting time is up, so they warm through but don’t melt completely.
- Garnish and Serve:
Once roasted, remove from the oven and sprinkle with fresh parsley for a pop of color and freshness.
Serve warm as a side dish, or as a topping for grains like quinoa or couscous.
Tips:
Feel free to mix up the veggies based on what you have on hand or what’s in season.
This dish can be served warm or at room temperature and makes for great leftovers.
Enjoy your Mediterranean Roasted Vegetables! They pair wonderfully with grilled meats, hummus, or can be enjoyed on their own for a light and healthy meal.
Nutrition Information (per serving)
Calories: 150-200
Protein: 5-6g
Fat: 8-10g
Saturated Fat: 1-2g
Carbohydrates: 20-25g
Fiber: 5-6g
Sugar: 8-10g
Sodium: 200-300mg