Classic Mediterranean Roasted Vegetables (Printable)
A vibrant medley of seasonal vegetables, oven-roasted with fragrant herbs and olive oil for authentic Mediterranean flavor.
# What You'll Need:
→ Vegetables
01 - 1 medium red bell pepper, seeded and chopped
02 - 1 medium yellow bell pepper, seeded and chopped
03 - 1 medium zucchini, sliced
04 - 1 medium eggplant, cubed
05 - 1 red onion, peeled and cut into wedges
06 - 7 oz cherry tomatoes, halved
→ Seasoning & Herbs
07 - 3 tbsp extra virgin olive oil
08 - 3 cloves garlic, minced
09 - 1 tsp dried oregano
10 - 1 tsp dried thyme
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
13 - 2 tbsp fresh basil, chopped, plus extra for garnish
# Directions:
01 - Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
02 - Combine all chopped vegetables in a large bowl. Add olive oil, minced garlic, oregano, thyme, salt, and black pepper. Toss thoroughly until every piece is evenly coated.
03 - Spread the seasoned vegetables in a single layer across the prepared baking sheet, ensuring no overlapping for even roasting.
04 - Roast for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized at the edges.
05 - Remove from the oven and toss with chopped fresh basil. Transfer to a serving platter, garnish with additional basil if desired, and serve warm or at room temperature.
# Expert Advice:
01 -
- The caramelized edges on the eggplant and peppers are the kind of thing you will keep sneaking off the tray before anyone sees
- It turns plain vegetables into something people actually get excited about eating
02 -
- Overcrowding the baking sheet is the number one mistake and it will give you sad steamed vegetables instead of caramelized ones
- Stirring halfway through is nonnegotiable because the vegetables on the edges cook faster than those in the center
03 -
- A pinch of smoked paprika added with the other seasonings creates a subtle depth that makes people ask what your secret is
- Letting the vegetables sit on the hot tray for five minutes after removing from the oven gives them one last burst of carryover caramelization