Mediterranean Roasted Vegetables Recipe
Try our Mediterranean Roasted Vegetables Recipe packed with 5 delicious flavors that bring warmth and zest to your meals every time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Side Dish
- Cuisine: Mediterranean
Ingredients
Scale
- 1 large eggplant, peeled and diced into 1-inch cubes
- 2 medium zucchinis, cut into ½-inch thick half-moons
- 1 red bell pepper, seeded and chopped into 1-inch pieces
- 1 yellow bell pepper, seeded and chopped into 1-inch pieces
- 1 red onion, sliced into wedges
- 3 large tomatoes, quartered
- 4 cloves garlic, minced
- ⅓ cup extra virgin olive oil
- 1 tablespoon dried oregano
- 1 tablespoon dried thyme
- 1 teaspoon ground cumin
- Salt, to taste
- Freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 425°F (220°C). A hot oven is key to getting caramelized edges.
- In a large bowl, toss all diced and chopped vegetables with minced garlic, olive oil, oregano, thyme, cumin, salt, and pepper until every piece is coated but not swimming in oil.
- Spread the vegetables evenly on a baking sheet in a single layer to avoid steaming.
- Roast in the preheated oven for 25 to 30 minutes, stirring gently halfway through to ensure even roasting on all sides.
- Keep an eye on the edges to avoid burning. Some charring adds flavor but too much will taste bitter.
- Remove from oven and let the vegetables rest for 5 minutes to let flavors settle.
- Garnish with fresh parsley before serving.
Notes
A healthy and easy Mediterranean roasted vegetables recipe featuring fresh, wholesome vegetables with herbs, olive oil, and spices. Perfect as a side, salad topping, or mixed into grains, this recipe yields tender insides with crispy edges.