Description
Savory Mediterranean roasted vegetables dance with herbal elegance, bringing rustic charm to your plate. Olive oil, garlic, and fresh herbs create a symphony of flavors that transport diners straight to coastal Mediterranean kitchens you’ll want to explore again and again.
Ingredients
Scale
Vegetables:
- 1 large zucchini, sliced into rounds
- 1 large eggplant, cut into cubes
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 red onion, cut into wedges
- 200 g (7 oz) cherry tomatoes, halved
Herbs and Seasonings:
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme (or rosemary)
- ½ teaspoon smoked paprika (optional)
- Salt, to taste
- Black pepper, to taste
Garnish and Optional Additions:
- 2 tablespoons fresh parsley or basil, chopped
- Crumbled feta cheese (optional for serving)
- A squeeze of fresh lemon juice (optional)
Instructions
- Preheat the oven to an intense roasting temperature, ensuring the baking sheet is lined with parchment paper for effortless cleanup and perfect vegetable caramelization.
- Slice zucchini, bell peppers, and eggplant into uniform, bite-sized pieces to guarantee even cooking and attractive presentation.
- Chop red onions into wedges, creating dramatic, rustic segments that will soften and develop rich, sweet undertones during roasting.
- Distribute the chopped vegetables across the prepared baking sheet, ensuring they are spread in a single layer without overcrowding to promote optimal browning and crisp edges.
- Drizzle olive oil generously over the vegetables, allowing the liquid to coat each piece thoroughly and enhance their natural Mediterranean flavors.
- Sprinkle dried oregano, fresh thyme leaves, and crushed garlic across the vegetables, infusing them with aromatic herbaceous notes that complement their earthy profiles.
- Season with sea salt and freshly ground black pepper, creating a balanced flavor foundation that will elevate the vegetable medley.
- Roast in the preheated oven for approximately 25-30 minutes, rotating the pan midway to ensure uniform caramelization and prevent any burning.
- Remove from the oven when vegetables are tender, golden-brown, and slightly charred at the edges, signaling their perfect roasted state.
- Optional: Garnish with fresh basil leaves and a light drizzle of extra virgin olive oil for a final burst of freshness and richness.
Notes
- Choose vegetables with similar cooking times to ensure even roasting and prevent some pieces from burning while others remain undercooked.
- Use a high-quality extra virgin olive oil for enhanced flavor and authentic Mediterranean taste.
- Cut vegetables into uniform sizes to guarantee consistent caramelization and texture throughout the dish.
- Experiment with different herb combinations like oregano, thyme, or rosemary to customize the Mediterranean profile according to personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner, Lunch, Snacks
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 150
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg