Classic Mediterranean Roasted Vegetables (Printable)
A vibrant medley of seasonal vegetables, oven-roasted with fragrant herbs and olive oil.
# What You 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:
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 black pepper. Toss well until evenly coated.
03 - Spread the seasoned vegetables in a single layer on the prepared baking sheet, ensuring even spacing for proper caramelization.
04 - Roast for 30 to 35 minutes, stirring halfway through, until vegetables are tender and lightly caramelized at the edges.
05 - Remove from the oven and toss with fresh chopped basil. Transfer to a serving platter and garnish with additional basil if desired. Serve warm or at room temperature.
# Expert Advice:
01 -
- It turns the simplest seasonal vegetables into something people genuinely think you slaved over
- The combination of herbs and high heat creates flavors that feel genuinely Mediterranean without any fancy technique
02 -
- Crowding the pan is the number one mistake and it will give you steamed mush instead of caramelized perfection
- Adding the fresh basil after roasting rather than before makes a surprising difference in flavor intensity
03 -
- Use two baking sheets if your vegetables do not all fit in a single layer on one
- A pinch of smoked paprika mixed into the seasoning takes the flavor in a completely different, wonderful direction