Classic Mediterranean Roasted Vegetables (Printable)
A vibrant medley of seasonal vegetables roasted with herbs and olive oil for authentic Mediterranean flavor.
# What you'll need:
→ Vegetables
01 - 1 medium red bell pepper, seeded and chopped
02 - 1 medium yellow bell pepper, seeded and chopped
03 - 1 medium zucchini, sliced
04 - 1 medium eggplant, cubed
05 - 1 red onion, peeled and cut into wedges
06 - 7 oz cherry tomatoes, halved
→ Seasoning & Herbs
07 - 3 tbsp extra virgin olive oil
08 - 3 cloves garlic, minced
09 - 1 tsp dried oregano
10 - 1 tsp dried thyme
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
13 - 2 tbsp fresh basil, chopped, plus extra for garnish
# How to make it:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all chopped vegetables in a large bowl. Add olive oil, minced garlic, oregano, thyme, salt, and black pepper. Toss thoroughly until evenly coated.
03 - Spread the seasoned vegetables in a single layer across the prepared baking sheet, ensuring no overlapping for even roasting.
04 - Roast for 30 to 35 minutes, stirring halfway through, until vegetables are tender and lightly caramelized at the edges.
05 - Remove from the oven and toss with chopped fresh basil. Transfer to a serving platter, garnish with extra basil if desired, and serve warm or at room temperature.
# Expert Tips:
01 -
- The caramelized edges on the eggplant and peppers taste like something from a seaside taverna
- You can throw in whatever vegetables are dying in your crisper drawer and it still works beautifully
02 -
- Crowding the pan is the number one mistake and will give you sad steamed vegetables instead of roasted ones
- Letting them sit at room temperature for ten minutes after roasting actually deepens the flavor
03 -
- If your eggplant tastes bitter, salt the cubes and let them sit for fifteen minutes before rinsing and patting dry
- A pinch of smoked paprika mixed into the seasoning blend adds a subtle depth that makes people ask what your secret is