Classic Mediterranean Roasted Vegetables (Print Layout)
A vibrant medley of seasonal vegetables oven-roasted with herbs and olive oil for authentic Mediterranean flavor.
# What You 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 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 until evenly coated.
03 - Spread the seasoned vegetables in a single, even layer on the prepared baking sheet.
04 - Roast for 30 to 35 minutes, stirring halfway through, until 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 Suggestions:
01 -
- The caramelized edges on the eggplant and peppers taste like something from a seaside taverna
- It comes together with zero cooking skill but looks like you spent real effort on it
02 -
- If the vegetables are sitting in a pool of oil after roasting you used too much, not too little
- Stirring halfway is not optional unless you want half the pan burnt and the other half raw
03 -
- Let the vegetables rest on the hot pan for five minutes after pulling them out so they finish caramelizing from residual heat
- A pinch of smoked paprika mixed into the seasoning adds a subtle depth that people will notice but not be able to name