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Roasted vegetables

roasted vegetables

Roasted vegetables brighten up your menu. Learn how this Mediterranean recipe is tasty, nutritious and perfect for everyday meals.
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Total Time 41 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 160
Ingredients Method Notes

Ingredients
  

  • 2 cup zucchini sliced into rounds
  • 1.5 cup bell pepper mix of red and yellow, cut into strips
  • 1 cup red onion cut into wedges
  • 1.5 cup eggplant cubed
  • 1 cup cherry tomatoes halved
  • 3 tablespoon extra-virgin olive oil plus more if needed
  • 0.5 teaspoon salt or to taste
  • 0.25 teaspoon black pepper freshly ground
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 clove garlic minced
  • 1 tablespoon fresh parsley chopped, to serve

Method
 

  1. Preheat the oven to 220°C (428°F). Line a large baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, add zucchini, bell peppers, red onion, eggplant, and cherry tomatoes.
  3. Drizzle the vegetables with olive oil. Add minced garlic, salt, black pepper, oregano, and thyme. Toss well to coat all pieces evenly.
  4. Spread the vegetables in a single layer on the prepared baking sheet. Make sure they're not overcrowded for best roasting results.
  5. Roast in the preheated oven for 25–30 minutes, stirring halfway through, until vegetables are golden and tender, with some charred edges.
  6. Garnish with fresh parsley before serving. Serve warm as a delicious, colorful side dish.

Notes

Roasted vegetables are a staple in Mediterranean cuisine and have gained popularity for their flexibility and vibrant flavors. This recipe adapts beautifully to whatever vegetables you have on hand, making it perfect for helping you use up farmers’ market finds or those veggies at the back of your fridge.

Practical tips for perfect roasted vegetables

  • Uniform slicing: For even cooking, try to cut your vegetables into pieces of similar size. This ensures perfectly tender results without some pieces burning while others remain undercooked.
  • Don’t overcrowd the pan: Give your veggies plenty of space on the baking sheet. If they’re too crowded, they’ll steam rather than roast, and you’ll miss out on those irresistible crispy edges.
  • High heat is key: Roasting at 220°C (428°F) caramelizes the natural sugars and brings out rich, deep flavors. For extra caramelization, set your oven to convection or use the broiler briefly at the end.

Ingredient swaps and flavor boosters

  • Swap or add vegetables based on your favorites or seasonality. Cauliflower, carrots, potatoes, or asparagus are great options.
  • For extra flavor, sprinkle crumbled feta or grated parmesan after roasting, or drizzle with a splash of balsamic vinegar.
  • Add chickpeas before roasting to turn this into a hearty vegetarian main dish.

Serving and pairing ideas

  • Serve warm as a side for grilled fish, chicken, or your favorite grain bowl.
  • Blend leftover roasted veggies to make a vibrant soup, or toss them into pasta or salads the next day.
This dish is endlessly versatile, forgiving, and a great way to showcase the best of seasonal produce. Experiment with different herbs and oils to make the flavors truly your own.