Description
Looking for a side dish that’s simple, colorful, and full of flavor? These Mediterranean Roasted Vegetables are the perfect way to bring warmth and richness to your table. Combining zucchini, peppers, eggplant, cherry tomatoes, and onion with herbs and olive oil, this quick recipe delivers a deeply satisfying dish that’s naturally gluten-free, vegan, and loaded with nutrients. Whether you’re after an easy recipe, healthy snack, or dinner idea, this roasted vegetable medley fits right in. Enjoy it warm, cold, or tossed with grains or pasta for a hearty main.
Ingredients
2 zucchini
2 bell peppers (1 red, 1 yellow)
1 cup cherry tomatoes
1 red onion
1 small eggplant
3 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
1. Wash and dry all vegetables. Slice zucchini into thick rounds, chop bell peppers into chunks, halve cherry tomatoes, and dice onion and eggplant.
2. In a large bowl, toss all chopped vegetables with olive oil, garlic, oregano, basil, salt, and pepper until evenly coated.
3. Preheat the oven to 425°F (220°C). Spread vegetables on a baking sheet in a single layer.
4. Roast for 25–30 minutes, flipping once halfway, until golden and tender.
5. Optionally garnish with fresh herbs or an extra drizzle of olive oil before serving.
Notes
To avoid sogginess, ensure vegetables are spread in a single layer on the baking sheet.
Use parchment paper for easier cleanup and better caramelization.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 130
- Sugar: 6g
- Sodium: 240mg
- Fat: 9g
- Saturated Fat: 1.2g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg