Description
Mediterranean roasted vegetables combine colorful bell peppers, zucchini, and eggplant with fragrant herbs and olive oil. Crisp edges and tender centers make this simple side dish a Mediterranean culinary delight you’ll savor with every delectable bite.
Ingredients
Scale
Vegetables:
- 1 small eggplant (sliced and quartered)
- 1 small zucchini (halved and sliced)
- 1 large yellow or red bell pepper (chopped into 1-inch squares)
- 1 medium red onion (sliced)
- 2 cups cherry tomatoes
Seasonings and Herbs:
- 4 cloves garlic (minced)
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper (to taste)
- Fresh parsley (for garnish)
Liquids and Extras:
- 2 tablespoons (30 milliliters) extra virgin olive oil
- 2 tablespoons (30 milliliters) balsamic vinegar
- 1/2 lemon (juiced)
- Lemon wedges (for serving)
Instructions
- Prepare the oven at 425°F and lightly coat a large baking sheet with cooking spray to ensure optimal roasting conditions.
- Slice and chop eggplant, zucchini, bell pepper, red onion, and cherry tomatoes into uniform pieces to guarantee even cooking and consistent texture.
- Create a vibrant dressing by whisking together lemon juice, olive oil, balsamic vinegar, minced garlic, dried basil, oregano, and thyme. Season with kosher salt and black pepper, adding red pepper flakes for an optional spicy kick.
- Thoroughly coat chopped vegetables with the prepared dressing in a large mixing bowl, ensuring even distribution of flavors.
- Arrange vegetables in a single layer on the prepared baking sheet, avoiding overcrowding to promote proper caramelization and roasting.
- Roast in the preheated oven for 30-35 minutes, stirring midway through to ensure uniform cooking and developing rich, slightly charred edges.
- Remove from oven and enhance the dish by sprinkling freshly chopped parsley over the roasted vegetables.
- Serve immediately with lemon wedges on the side, allowing diners to add a bright, citrusy finish to the Mediterranean-inspired medley.
Notes
- Customize vegetable sizes for even roasting, ensuring each piece cooks uniformly and develops a perfect caramelized exterior.
- Use high-quality extra virgin olive oil for enhanced Mediterranean flavor and better roasting results.
- Prevent soggy vegetables by spreading them in a single layer, allowing proper air circulation and crispy edges.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 120
- Sugar: 6 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 2 g
- Cholesterol: 0 mg