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roasted vegetables

roasted vegetables

Roasted vegetables deliver mediterranean flavor, fiber and color to any meal. Discover how easy and delicious this recipe is!
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Total Time 41 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mediterranean
Calories: 120
Ingredients Method Notes

Ingredients
  

  • 1 unit red bell pepper sliced into strips
  • 1 unit zucchini sliced
  • 1 unit eggplant cubed
  • 1 unit red onion sliced into wedges
  • 2 tablespoon extra virgin olive oil
  • 0.5 teaspoon sea salt
  • 0.25 teaspoon black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 2 clove garlic minced

Method
 

  1. Preheat your oven to 220°C (428°F). Line a large baking sheet with parchment paper for easy cleanup.
  2. Prepare the vegetables: Cut the red bell pepper into strips, slice the zucchini, cube the eggplant, and slice the red onion into wedges.
  3. 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.
  4. Spread the seasoned vegetables in a single layer on the prepared baking sheet. Do not overcrowd so they roast evenly.
  5. Roast for about 25-30 minutes, stirring halfway through, until vegetables are golden, tender, and slightly caramelized.
  6. 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.
With the right technique and a handful of pantry staples, you can transform simple vegetables into a vibrant, crave-worthy dish every time.