Roasted Mediterranean Veggies
Quick and easy, these Roasted Mediterranean Veggies are a vibrant, healthy, and flavorful side dish or meal base.
Ingredients
Main Ingredients
- 1 large red bell pepper, cored and chopped into 1-inch pieces
- 1 large yellow bell pepper, cored and chopped into 1-inch pieces
- 1 large zucchini, trimmed and chopped into 1-inch pieces
- 1 large eggplant, trimmed and chopped into 1-inch pieces
- 1 red onion, peeled and cut into 1-inch wedges
- 1 pint cherry tomatoes, halved
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- 1/2 tsp salt, or to taste
- 1/4 tsp black pepper, or to taste
- Optional: fresh parsley for garnish
Instructions
- Prep the Oven & Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easier cleanup.
- Chop the Veggies: Chop all the bell peppers, zucchini, eggplant, and red onion into uniform 1-inch pieces. Halve the cherry tomatoes. Uniform sizing is key for even cooking.
- Season the Veggies: In a large bowl, combine the chopped vegetables, halved cherry tomatoes, and minced garlic. Drizzle generously with extra virgin olive oil, then sprinkle with dried oregano, thyme, rosemary, salt, and black pepper. Toss well until all vegetables are evenly coated. This is crucial for flavorful Roasted Mediterranean Veggies.
- Spread & Roast: Spread the seasoned vegetables in a single layer on the prepared baking sheet. Do not overcrowd the pan; use two baking sheets if necessary to ensure the vegetables roast rather than steam. Roast for 20-25 minutes, flipping halfway through, until the vegetables are tender-crisp and slightly caramelized around the edges. This prevents your Roasted Mediterranean Veggies from getting soggy.
- Serve Warm: Remove from the oven and serve your Roasted Mediterranean Veggies immediately. Garnish with fresh parsley if desired. Enjoy this versatile and delicious dish as a side or main course.
Notes
- Don't Crowd the Pan: This is the most crucial tip! Overcrowding leads to steaming, not roasting, resulting in soggy vegetables.
- Uniform Cuts: Cut all vegetables to a similar size to ensure they cook evenly at the same rate.
- Good Olive Oil: Use high-quality extra virgin olive oil for the best flavor and texture.
- Preheat the Baking Sheet: Placing your veggies on a preheated baking sheet can give them a head start on caramelization.