Classic Mediterranean Roasted Vegetables (Printable)
A vibrant medley of seasonal vegetables, oven-roasted with fragrant herbs and olive oil for bold Mediterranean flavor.
# What You'll 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
# How to Prepare:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all chopped vegetables in a large bowl. Add olive oil, minced garlic, oregano, thyme, salt, and pepper. Toss well to coat evenly.
03 - Spread the vegetables in a single layer on the prepared baking sheet.
04 - Roast for 30 to 35 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized.
05 - Remove from the oven and toss with fresh basil. Transfer to a serving platter, garnish with extra basil if desired, and serve warm or at room temperature.
# Expert Advice:
01 -
- The caramelized edges on the eggplant taste like something from a proper taverna without any real effort
- You can throw whatever is wilting in your crisper drawer on the pan and it still comes out gorgeous
02 -
- Overcrowding the pan is the single most common mistake and it turns roasting into steaming every time
- Adding the fresh basil after roasting instead of before completely changes the finish, giving you bright green flavor instead of dark bitter flecks
03 -
- Use two sheet pans instead of crowding one if you are doubling the batch
- Let the pan sit for two minutes after roasting before tossing, those caramelized bits will release from the parchment much easier