Herb Roasted Mediterranean Vegetables
Transform your dinner table with these vibrant and flavorful Herb Roasted Mediterranean Vegetables, a dish bursting with the essence of the Mediterranean. Perfectly seasoned with dried oregano, thyme, and fresh rosemary sprigs, these oven-roasted veggies—zucchini, eggplant, bell peppers, cherry tomatoes, and red onion—are caramelized to perfection for a tender yet slightly crispy texture. This easy, one-pan recipe is a healthy, vegan, and gluten-free option that’s ready in under an hour, ideal as a standalone side dish or a colorful topping for couscous, quinoa, or pasta. Finished with a sprinkle of fresh parsley for extra brightness, these roasted vegetables are a feast for both the eyes and the palate, packed with natural sweetness and earthy herbaceous notes. Perfect for weeknight dinners, meal prep, or entertaining, it’s a versatile and wholesome addition to your recipe collection!
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Recipe Information
Ingredients
- 2 large Zucchini
- 1 medium Eggplant
- 1 large Red bell pepper
- 1 large Yellow bell pepper
- 250 grams Cherry tomatoes
- 1 large Red onion
- 4 large Garlic cloves
- 3 tablespoons Extra virgin olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 2 sprigs Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional)
Instructions
Preheat your oven to 200°C (400°F) and line a large baking sheet with parchment paper.
Wash and dry all the vegetables. Cut the zucchini and eggplant into bite-sized chunks. Remove the seeds and core from the bell peppers and slice them into strips. Halve the cherry tomatoes. Peel the red onion and cut it into wedges. Peel and thinly slice the garlic cloves.
Place all the chopped vegetables into a large mixing bowl.
Drizzle the olive oil over the vegetables and sprinkle with the dried oregano, dried thyme, salt, and black pepper. Add the rosemary sprigs. Toss everything together until the vegetables are evenly coated.
Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded for even roasting.
Place the baking sheet in the preheated oven and roast for 30-35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
Remove the baking sheet from the oven and discard the rosemary sprigs. If desired, sprinkle with freshly chopped parsley for a burst of freshness.
Serve the herb-roasted Mediterranean vegetables warm as a side dish, or use them as a topping for couscous, quinoa, or pasta.
Nutrition Facts
Calories |
923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7734 mg | 336% | |
| Total Carbohydrate | 124.8 g | 45% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 70.2 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 4005 mg | 85% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
