Oven Roasted Mediterranean Vegetables
Transform your weeknight meals with this vibrant and flavor-packed recipe for Oven Roasted Mediterranean Vegetables. Bursting with zucchini, eggplant, bell peppers, red onion, and cherry tomatoes, these roasted vegetables are tender, caramelized, and infused with the bold, earthy flavors of garlic, oregano, and thyme. A drizzle of olive oil and a sprinkle of fresh parsley elevate this dish to Mediterranean perfection. Quick to prepare and ready in under an hour, this versatile recipe is ideal as a colorful side dish or as a topping for pastas, grains, or salads. Healthy, vegan, and naturally gluten-free, it’s a surefire way to bring the sunny taste of the Mediterranean to your table.
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Recipe Information
Ingredients
- 2 medium Zucchini
- 1 medium Eggplant
- 3 medium Bell peppers (red, yellow, or orange)
- 1 large Red onion
- 1 pint Cherry tomatoes
- 3 tablespoons Olive oil
- 4 large Garlic cloves
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash all the vegetables thoroughly. Cut the zucchini and eggplant into ½-inch thick slices, and then cut each slice into halves or quarters to form bite-sized pieces.
Core the bell peppers, remove the seeds, and cut them into 1-inch squares. Peel the red onion and slice it into wedges. Leave the cherry tomatoes whole.
Mince the garlic cloves finely.
In a large mixing bowl, combine the zucchini, eggplant, bell peppers, red onion, and cherry tomatoes. Drizzle with olive oil and sprinkle with minced garlic, dried oregano, dried thyme, salt, and black pepper.
Toss the vegetables gently but thoroughly to ensure that they are evenly coated with oil and seasonings.
Spread the coated vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd them. Use a second baking sheet if necessary.
Place the baking sheet in the preheated oven and roast for 30-35 minutes, stirring halfway through to ensure even cooking.
The vegetables are done when they are tender and slightly caramelized at the edges.
Remove the vegetables from the oven and let them cool for a couple of minutes. Garnish with freshly chopped parsley before serving, if desired.
Serve warm as a side dish, or use as a topping for grains, pasta, or salads. Enjoy!
Nutrition Facts
Calories |
908 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6707 mg | 292% | |
| Total Carbohydrate | 115.3 g | 42% | |
| Dietary Fiber | 33.2 g | 119% | |
| Total Sugars | 73.8 g | ||
| Protein | 18.5 g | 37% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 266 mg | 20% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 3796 mg | 81% | |
*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.
