Classic Mediterranean Roasted Vegetables (Printable)
A vibrant medley of seasonal vegetables oven-roasted with herbs and olive oil for bold Mediterranean flavor.
# What You 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 Steps:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all the chopped vegetables in a large bowl. Add the olive oil, minced garlic, oregano, thyme, salt, and pepper. Toss well to coat evenly.
03 - Spread the vegetables in a single layer on the prepared baking sheet.
04 - Roast for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
05 - Remove from the oven and toss with the fresh basil. Transfer to a serving platter and garnish with extra basil if desired. Serve warm or at room temperature.
# Helpful Tips:
01 -
- The caramelized edges on the eggplant and peppers taste like they came from a restaurant kitchen, not your oven
- It pairs with literally anything or stands completely on its own
02 -
- Crowding the pan is the number one mistake people make and it turns roasted vegetables into steamed vegetables every single time
- Stirring halfway through is nonnegotiable because the pieces on the edges cook faster than those in the center
03 -
- Let the baking sheet cool slightly before tossing with basil so the leaves stay vibrant green instead of turning black
- A pinch of smoked paprika mixed into the seasoning transforms the whole dish into something smoky and deeply savory