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Mediterranean Roasted Vegetables

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Mediterranean roasted vegetables are a vibrant, healthy side dish made with a variety of seasonal veggies tossed in olive oil, garlic, and herbs, then roasted to tender, caramelized perfection.

Ingredients

  • 1 zucchini, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 red onion, chopped
  • 1 cup cherry tomatoes
  • 1 small eggplant, chopped
  • 2–3 garlic cloves, minced
  • 3 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme or rosemary
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • Optional: crumbled feta or fresh basil for topping

Instructions

  1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Chop all vegetables into bite-sized pieces, keeping sizes consistent for even roasting.
  3. In a large bowl, toss veggies with olive oil, minced garlic, herbs, salt, and pepper until evenly coated.
  4. Spread vegetables in a single layer on the baking sheet without overcrowding.
  5. Roast for 25–30 minutes, stirring halfway, until vegetables are tender and caramelized.
  6. Remove from oven, let cool slightly, and top with optional feta or fresh herbs before serving.

Notes

  • Add olives or artichoke hearts for a briny kick.
  • Toss with grains like quinoa, couscous, or chickpeas for a complete meal.
  • Use crushed red pepper flakes for heat or smoked paprika for a smoky twist.
  • Grill vegetables instead of roasting for added char and flavor.
  • Freeze leftovers flat on a tray before transferring to bags for long-term storage.

Nutrition

Find it online: https://cookedbymaya.com/mediterranean-roasted-vegetables/