Roasted Mediterranean Vegetables
Colorful bell peppers, zucchini, eggplant, and cherry tomatoes roasted with olive oil, garlic, and herbs until caramelized and tender. A vibrant, naturally vegan side dish bursting with Mediterranean flavors.
- Total time
- 35 min
- Servings
- 4
- Calories
- 185
- Protein
- 4g
Ingredients
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Open the appInstructions
Step 1
Preheat oven to 425°F (220°C).
Step 2
Cut bell peppers into 1-inch chunks, removing seeds and stems.
Step 3
Cut zucchini into half-moons about 0.5 inches thick.
Step 4
Cut eggplant into 1-inch cubes and lightly salt to remove excess moisture.
Step 5
Cut red onion into wedges.
Step 6
Combine all prepared vegetables in a large bowl with olive oil, garlic, oregano, thyme, salt, and pepper.
Step 7
Toss until vegetables are evenly coated.
Step 8
Spread in a single layer on two large baking sheets.
Step 9
Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and caramelized at the edges.
Step 10
Remove from oven and transfer to a serving platter.
Step 11
Drizzle with fresh lemon juice and top with chopped fresh basil.
Step 12
Taste and adjust seasoning with additional salt and pepper as needed. Serve warm or at room temperature.
Tools you’ll need
- two large baking sheets
- sharp chef's knife
- cutting board
- large mixing bowl
- oven
- wooden spoon
- serving platter
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