roasted vegetables
Roasted vegetables deliver mediterranean flavor, fiber and color to any meal. Discover how easy and delicious this recipe is!
Ingredients
Method
- Preheat your oven to 220°C (428°F). Line a large baking sheet with parchment paper for easy cleanup.
- Prepare the vegetables: Cut the red bell pepper into strips, slice the zucchini, cube the eggplant, and slice the red onion into wedges.
- Mix the vegetables in a large bowl. Add the minced garlic, olive oil, salt, pepper, oregano, and thyme. Toss well to coat the vegetables evenly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Do not overcrowd so they roast evenly.
- Roast for about 25-30 minutes, stirring halfway through, until vegetables are golden, tender, and slightly caramelized.
- Serve hot, garnished with fresh herbs if desired. Enjoy your delicious roasted vegetables!
Notes
Roasted vegetables are celebrated for their amazing versatility—you can enjoy them as a flavorful side dish, toss them with pasta, use them as a filling for wraps, or serve over grains for a simple lunch. This makes them especially perfect for meal prep and easy weeknight dinners.
Smart tips for the best roasted vegetables
- Cut vegetables to similar sizes to ensure they roast evenly and finish cooking at the same time.
- Space them out on the baking sheet. Crowding causes steaming instead of roasting, so use two pans if necessary for beautifully browned edges.
- If you’re out of eggplant or zucchini, swap in carrots, mushrooms, butternut squash, or cauliflower. This recipe is forgiving—make it your own with what you have on hand.
- Add a splash of balsamic vinegar or a squeeze of lemon juice after roasting for an extra layer of flavor.
Preparation techniques and extra flavor
- Pre-salting eggplant: If using eggplant, salting and letting it sit for 10 minutes before roasting can draw out excess moisture and bitterness, making the texture creamier.
- Stir halfway through roasting so every piece gets golden and delicious on all sides.
- Avoid using too much oil; just enough to coat is perfect for roasting without making veggies soggy.
Delicious ways to serve or vary
- Toss leftover roasted vegetables with cooked quinoa or bulgur for an easy lunch bowl.
- Layer them on toasted bread with hummus for a Mediterranean-inspired open-faced sandwich.
- Add feta cheese or olives for a tangy, savory touch, or sprinkle with fresh herbs such as parsley or basil before serving.
- Roast a big batch and use them throughout the week in salads, omelets, or as a pizza topping.
