Mediterranean Roasted Vegetables Recipe
This Mediterranean roasted vegetables recipe is an easy, healthy, and flavorful dish. Packed with fresh veggies, garlic, olive oil, and Mediterranean herbs, it’s perfect as a side or main dish for any occasion.
Ingredients
Vegetables:
- 1 medium zucchini sliced
- 1 medium eggplant cubed
- 1 cup cherry tomatoes
- 1 red onion sliced
- 2 bell peppers red and yellow, chopped
Seasonings:
- 3 tablespoons olive oil
- 3 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon thyme
- ½ teaspoon rosemary
- ½ teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- Finishing Touches Optional:
- 1 lemon juiced
- ¼ cup Kalamata olives
- ¼ cup crumbled feta cheese
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Chop all vegetables into evenly sized pieces. Keep cherry tomatoes whole to prevent them from becoming mushy.
- In a large bowl, combine chopped vegetables with olive oil, minced garlic, and all seasonings. Toss until evenly coated.
- Spread the vegetables onto the baking sheet in a single layer, ensuring they don’t overlap. Use two sheets if necessary.
- Roast in the oven for 25–30 minutes, flipping halfway through, until the vegetables are tender and slightly charred at the edges.
- Remove from the oven, drizzle with fresh lemon juice, and garnish with olives or feta cheese if desired.
- Serve warm and enjoy!
Notes
- For best results, avoid overcrowding the baking sheet to ensure proper roasting.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days. Reheat in the oven or air fryer to maintain crispiness.
- Pair these veggies with hummus, pita bread, or your favorite Mediterranean protein for a complete meal.