Classic Mediterranean Roasted Vegetables (Printable)
A vibrant medley of seasonal vegetables oven-roasted with olive oil and fragrant Mediterranean herbs.
# Ingredient List:
→ 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 oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all chopped vegetables in a large bowl. Add olive oil, minced garlic, oregano, thyme, salt, and pepper. Toss well to coat evenly.
03 - Spread the vegetables in a single layer on the prepared baking sheet.
04 - Roast for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
05 - Remove from the oven and toss with fresh basil. Transfer to a serving platter. Garnish with extra basil if desired. Serve warm or at room temperature.
# Expert Tips:
01 -
- The caramelized edges on the eggplant taste like something from a restaurant but require zero technique
- You can prep it in twenty minutes and let the oven do all the impressive work
02 -
- Overcrowding the baking sheet is the number one mistake and it will make everything soggy instead of caramelized
- The vegetables should sizzle when they hit the pan, otherwise your oven is not hot enough
03 -
- Use two baking sheets if you are doubling the recipe rather than piling everything onto one
- Let the pan sit for two minutes after pulling it from the oven before tossing with basil so the leaves wilt just slightly instead of wilting completely