Roasted Mediterranean Vegetables: A Delightfully Easy Feast
Delight in a vibrant mix of Roasted Mediterranean Vegetables, perfect as a main dish or side, showcasing the beauty of seasonal veggies.
Equipment
- Oven
- baking sheet
- Mixing bowl
- Parchment paper
- Knife
- Cutting board
Ingredients
For the Vegetable Medley
- 1 medium Zucchini Substitute with yellow squash for variety.
- 1 medium Eggplant Adds creaminess and absorbs flavors.
- 1 medium Red Bell Pepper Swap with green for a sharper taste.
- 1 medium Yellow Bell Pepper Use orange for a similar flavor profile.
- 1 medium Red Onion Yellow onion can be used if needed.
- 1 cup Cherry Tomatoes Can use diced regular tomatoes in a pinch.
For Seasoning
- 4 tablespoons Olive Oil Avocado oil can be an alternative.
- 2 cloves Minced Garlic Omit if sensitive to garlic.
- 1 teaspoon Oregano Use fresh herbs for a fresher taste.
- 1 teaspoon Thyme
- 1 teaspoon Basil
- to taste Salt
- to taste Pepper
Optional Add-on
- 1 cup Feta Cheese Omit for a vegan version.
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Prepare a baking sheet by lining it with parchment paper.
- Combine your chopped zucchini, eggplant, red and yellow bell peppers, red onion, and cherry tomatoes in a large mixing bowl.
- Drizzle olive oil over the mixed vegetables. Add minced garlic, oregano, thyme, basil, salt, and pepper. Toss gently.
- Spread the vegetables into a single layer on the prepared baking sheet. Roast them in the oven for 25-30 minutes, stirring halfway through.
- Serve warm on a beautiful platter. Top with crumbled feta if desired.
- Enjoy your Mediterranean Roasted Veggie Delight as a lovely main dish or vibrant side.
Notes
For a brighter finish, garnish with fresh lemon zest.