Name: Roasted Mediterranean Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 medium zucchini, sliced into half-moons; 1 medium eggplant, cut into cubes; 2 red bell peppers, chopped; 1 yellow bell pepper, chopped; 1 large red onion, sliced; 2 cups cherry tomatoes; 4 garlic cloves, minced; 3 tablespoons extra virgin olive oil; 1 tablespoon balsamic vinegar; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1 teaspoon sea salt; 1/2 teaspoon black pepper; 2 tablespoons chopped fresh parsley; 1 tablespoon fresh lemon juice; 1/3 cup crumbled feta cheese, optional

Description

Roasted Mediterranean Vegetables are colorful, tender, and full of sunny flavor. This simple oven-roasted vegetable recipe brings together zucchini, eggplant, bell peppers, tomatoes, onions, and herbs for a healthy side dish that tastes warm, rustic, and comforting.

Ingredients

Scale

2 medium zucchini, sliced into half-moons
1 medium eggplant, cut into cubes
2 red bell peppers, chopped
1 yellow bell pepper, chopped
1 large red onion, sliced
2 cups cherry tomatoes
4 garlic cloves, minced
3 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
1/3 cup crumbled feta cheese, optional

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Instructions

Preheat the oven to 425°F / 220°C and line a large baking sheet with parchment paper.
Place the zucchini, eggplant, bell peppers, red onion, tomatoes, and garlic in a large bowl.
Add olive oil, balsamic vinegar, oregano, thyme, smoked paprika, salt, and black pepper.
Toss everything well until the vegetables look evenly coated and glossy.
Spread the vegetables in one even layer on the prepared baking sheet.
Roast for 25 to 35 minutes, stirring once halfway through, until the vegetables turn tender and lightly caramelized.
Remove from the oven and add lemon juice and fresh parsley.
Sprinkle with feta cheese if desired and serve warm.

Notes

Cut the vegetables into similar sizes so they roast evenly. Do not overcrowd the pan, or the vegetables will steam instead of caramelize. You can swap eggplant for mushrooms or add potatoes for a heartier dish. Store leftovers in an airtight container in the fridge for up to 4 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 145
Sugar: 8g
Sodium: 410mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 6g
Protein: 4g
Cholesterol: 6mg