Roasted Mediterranean Vegetables
Colorful bell peppers, zucchini, eggplant, and cherry tomatoes roasted with olive oil, garlic, and herbs until caramelized and tender. A vibrant, naturally vegan side dish bursting with Mediterranean flavors.
- Total time
- 35 min
- Servings
- 4
- Calories
- 185
- Protein
- 4g
Ingredients
- 1 whole red bell pepper
- 1 whole yellow bell pepper
- 1 medium zucchini
- 1 medium eggplant
- 2 cups cherry tomatoes
- 1 medium red onion
- ¼ cup extra virgin olive oil
- 4 whole garlic cloves, minced
- 1 tsp dried oregano
- ½ tsp dried thyme
- 1 tsp sea salt
- ½ tsp black pepper
- 3 tbsp fresh basil, chopped
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat oven to 425°F (220°C).
- 2
Cut bell peppers into 1-inch chunks, removing seeds and stems.
- 3
Cut zucchini into half-moons about 0.5 inches thick.
- 4
Cut eggplant into 1-inch cubes and lightly salt to remove excess moisture.
- 5
Cut red onion into wedges.
- 6
Combine all prepared vegetables in a large bowl with olive oil, garlic, oregano, thyme, salt, and pepper.
- 7
Toss until vegetables are evenly coated.
- 8
Spread in a single layer on two large baking sheets.
- 9
Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized at the edges.
- 10
Remove from oven and transfer to a serving platter.
- 11
Drizzle with fresh lemon juice and top with chopped fresh basil.
- 12
Taste and adjust seasoning with additional salt and pepper as needed. Serve warm or at room temperature.
Tools you’ll need
- two large baking sheets
- sharp chef's knife
- cutting board
- large mixing bowl
- oven
- wooden spoon
- serving platter
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