Short Description
Mediterranean roasted vegetables are a vibrant and flavorful side dish packed with the natural sweetness of bell peppers, zucchini, eggplant, and cherry tomatoes. Seasoned with olive oil, garlic, and aromatic herbs, these vegetables are roasted to perfection, making them a delicious and healthy addition to any meal.
Why You’ll Love This Recipe
- Easy to Prepare – Simple ingredients and minimal prep time make this a go-to recipe.
- Healthy and Nutritious – Packed with vitamins, antioxidants, and fiber.
- Versatile – Perfect as a side dish, salad topping, or even a filling for wraps and sandwiches.
- Customizable – Use your favorite Mediterranean vegetables and spices.
- Great for Meal Prep – Stores well and can be enjoyed throughout the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Bell peppers (red, yellow, or orange)
- Zucchini
- Eggplant
- Cherry tomatoes
- Red onion
- Garlic cloves
- Olive oil
- Dried oregano
- Dried thyme
- Paprika
- Salt and black pepper
- Lemon juice
- Fresh parsley (optional, for garnish)
Directions
- Preheat the Oven – Set your oven to 400°F (200°C).
- Prepare the Vegetables – Wash and chop the bell peppers, zucchini, eggplant, and red onion into evenly sized pieces. Halve the cherry tomatoes.
- Season – In a large mixing bowl, combine the vegetables with minced garlic, olive oil, dried oregano, dried thyme, paprika, salt, and black pepper. Toss to coat evenly.
- Arrange on a Baking Sheet – Spread the seasoned vegetables in a single layer on a baking sheet lined with parchment paper.
- Roast – Bake for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Finish and Serve – Drizzle with fresh lemon juice, garnish with chopped parsley, and serve warm.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Add Protein – Toss in chickpeas or feta cheese for a heartier dish.
- Spice It Up – Add a pinch of red pepper flakes for extra heat.
- Different Herbs – Swap oregano and thyme for rosemary or basil.
- Balsamic Glaze – Drizzle with balsamic reduction for added sweetness.
Storage/Reheating
- Refrigeration – Store in an airtight container for up to 4 days.
- Freezing – Freeze for up to 2 months; thaw before reheating.
- Reheating – Warm in the oven at 350°F (175°C) for 10 minutes or microwave in 30-second intervals until heated through.
FAQs
How do I prevent the vegetables from becoming soggy?
Make sure not to overcrowd the baking sheet and roast at a high temperature for proper caramelization.
Can I use frozen vegetables?
Fresh vegetables work best, but if using frozen, roast them straight from frozen without thawing.
What can I serve with Mediterranean roasted vegetables?
They pair well with grilled meats, fish, quinoa, couscous, or as a topping for pasta.
Can I prepare this dish ahead of time?
Yes, you can chop and season the vegetables ahead of time and store them in the fridge until ready to roast.
What oil is best for roasting vegetables?
Extra virgin olive oil is ideal for flavor, but avocado oil is also a great option.
Can I make this in an air fryer?
Yes! Air fry at 375°F (190°C) for about 15 minutes, shaking the basket halfway through.
How do I make the vegetables crispier?
Use less oil and roast at a slightly higher temperature for a few extra minutes.
Is this dish vegan?
Yes, this recipe is completely plant-based.
Can I add cheese?
Absolutely! Feta or Parmesan cheese makes a delicious topping.
What other vegetables can I use?
Try adding mushrooms, carrots, or Brussels sprouts for variety.
Conclusion
Mediterranean roasted vegetables are a simple yet delicious way to enjoy a nutrient-packed dish bursting with flavor. Whether served as a side, mixed into a grain bowl, or enjoyed on their own, this recipe is easy to customize and perfect for any occasion. Give it a try and elevate your meal with the rich taste of roasted veggies!
Print
Mediterranean Roasted Vegetables Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
These colorful roasted vegetables are packed with bold Mediterranean flavors! Seasoned with olive oil, garlic, and herbs, they’re the perfect side dish for any meal or a tasty addition to grain bowls, wraps, or salads.
Ingredients
1 zucchini, sliced into half-moons
1 yellow squash, sliced into half-moons
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, sliced
1 cup cherry tomatoes, halved
2 tbsp olive oil
3 cloves garlic, minced
1 tsp dried oregano
1 tsp dried basil
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional, for spice)
1/2 lemon, juiced
1/4 cup crumbled feta cheese (optional)
2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss zucchini, squash, bell peppers, onion, and cherry tomatoes with olive oil, garlic, oregano, basil, smoked paprika, salt, black pepper, and red pepper flakes.
- Spread the vegetables evenly on the baking sheet in a single layer.
- Roast for 25–30 minutes, stirring halfway, until vegetables are tender and slightly caramelized.
- Remove from the oven and drizzle with fresh lemon juice. Sprinkle with feta cheese and chopped parsley, if using.
- Serve warm as a side dish or add to grain bowls, salads, or wraps. Enjoy!
Notes
- Swap in other veggies like eggplant, carrots, or mushrooms for variety.
- For extra flavor, add a drizzle of balsamic glaze before serving.
- Make it vegan by skipping the feta or using a plant-based alternative
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