Mediterranean Roasted Vegetables
These Mediterranean Roasted Vegetables are my go-to when I want something colorful, healthy, and full of flavor. They’re simple to make and taste incredible with almost anything. The perfect side for the weeknights and even holiday dinners!
Servings: 4 servings
Calories: 228kcal
Ingredients
- 1 zucchini medium, cut into half-moons
- 1 yellow squash medium, cut into half-moons
- 1 red bell pepper cut into chunks
- 1 yellow bell pepper cut into chunks
- 1 red onion small, cut into wedges
- 1 eggplant small, cubed
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon thyme finely chopped
- 3 cloves garlic minced
- 1 teaspoon kosher salt to taste
- 2 tablespoons fresh parsley chopped for garnish
- ¼ cup feta cheese crumbled, for serving
- ½ cup kalamata olives chopped for serving
Instructions
- Heat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
- Place cut zucchini, squash, peppers, onion, eggplant, and tomatoes in a large bowl.
- Drizzle with olive oil, add oregano, thyme, garlic and salt. Toss well to coat the seasoning evenly.
- Spread vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, tossing halfway through, until tender and lightly caramelized.
- Remove from the oven, sprinkle with fresh parsley. Top with feta cheese and chopped olives. You can also serve these with a side of hummus.
Notes
- Cut vegetables evenly. Keep the pieces similar in size so they roast evenly and caramelize at the same rate.
- Use a large baking sheet. Spread the vegetables in a single layer to prevent steaming and help them crisp up beautifully.
- Don’t overcrowd the pan. If needed, use two pans to give the veggies enough room for even browning.
- Roast at high heat. 425°F (220°C) is ideal for getting tender vegetables with slightly crispy, caramelized edges.
- Toss halfway through. Stirring once during roasting ensures even color and texture on all sides.
- Add garlic carefully. Minced garlic can burn easily - toss it in midway through roasting or mix it with olive oil before coating the vegetables.
- Repurpose leftovers. Add them to pasta, grain bowls, or omelets for an easy next-day meal.
Nutrition
Calories: 228kcal | Carbohydrates: 20g | Protein: 5g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 8mg | Sodium: 968mg | Potassium: 815mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1711IU | Vitamin C: 127mg | Calcium: 122mg | Iron: 2mg