If you want an explosion of flavor, make a batch of my Roasted Mediterranean Veggies on your next meal prep day.
Growing up, we didn’t eat many roasted veggies. Mom usually steamed or sautéed them. It was only once I started cooking on my own that I discovered how a simple roast could transform the humblest of plants.
Watch the cooking show episode for my Roasted Mediterranean Veggies recipe:
What Temperature is Best for Roasting Vegetables?
By roasting them in a hot oven – I like 400 degrees Fahrenheit (204 Celsius) – the natural sugars in these Roasted Mediterranean Veggies caramelize, and the edges get golden brown.
It may sound as simple as chucking a bunch of veggies on a tray, but there are a couple practices that’ll give you the best results from oven roasting.
How to Roast Vegetables in the Oven
First, make space. Overcrowding the baking sheet is the biggest mistake when it comes to roasting your veggies.
When they’re too close together, hot air can’t circulate around, steam gets trapped, and everything ends up a bit soggy.
I usually use two large baking trays – rimmed, so veggies don’t fall off – for an average batch. That’s what I did for this Roasted Mediterranean Veggies recipe. Half went on one tray, half on the other.
I combined them onto one tray to make the pictures look pretty. Photographer trick 😉
Second, I prefer to roast my veggies on parchment paper instead of aluminum foil. Some veggies will really stick to foil, especially around the yummy, caramelized edges. They’ll stick much less to parchment.
And third, they need some kind of oil or fat. I typically use about a tablespoon to every sheet of veggies. My favorites for roasting are ghee and avocado oil.
I use the stupid-easy method: Pile up all the veggies in the center of the tray. Pour on the oil and season with sea salt and pepper.
Then, toss everything together with the best kitchen tool on the planet…your hands. Spread everything out in one even layer – remember, no crowding – and roast away.
My final tip is to cut the veggies into juuuuust the right thickness. Too thin and they’ll burn to a crisp. Too thick and they’ll just get steamy. I aim for 1/4″ to 1/2″ in thickness or so.
The more uniform your slices, the more evenly your oven roasted veggies will cook. Of course, it helps to have a sharp knife for the job.
This recipe came about on an unusually rainy and cold San Diego weekend. I wanted something with warm and sunny flavors, and my mind drifted to the Mediterranean.
I picked up Roma tomatoes, an eggplant, a few zucchini, a yellow bell pepper, and a red onion. You can definitely mix and match depending on your own tastes. When roasted with sea salt, pepper, and Italian herbs, the result was so flavorful.
Looking for advice on roasting other types of veggies? This is a great resource.
What to Garnish Your Roasted Veggies With
I sprinkled my Roasted Mediterranean Veggies with fresh basil, but fresh Italian parsley would be good, too. The fresh herbs really perk up the flavors.
You could also finish these with a drizzle of good quality balsamic vinegar just before serving for a final boost.
Roasted Mediterranean Veggies Recipe
Super easy and flavorful Roasted Mediterranean Veggies will perk up your dinner plate in no time flat. Tomatoes, zucchini, eggplant & more! Be sure to watch the cooking show episode.
- 2 Roma tomatoes quartered and seeded
- 2 zucchini 8 to 12 oz, halved and sliced on a diagonal
- 1 eggplant about 12 oz, halved and sliced into semicircles
- 1 yellow bell pepper seeded and sliced into strips
- 1 red onion halved and sliced
- 2 tbsp avocado oil
- 2 tsp dried Italian herbs
- Generous pinch sea salt and black pepper
- 6 fresh basil leaves sliced into thin ribbons, optional
Get ready. Preheat the oven to 400F. Line two large rimmed baking sheets with parchment paper.
Load up the trays. Place half the veggies on one tray, half on the other. You can mix and match them if you want.
Spice it up. Drizzle half the oil onto each tray of veggies. Sprinkle half the salt, pepper, and Italian herbs onto each tray of veggies. Toss well with your hands and then spread the veggies out into a single layer. Don’t overcrowd them.
Bake it. Roast for 20-30 minutes until the veggies are tender and the edges are golden brown.
Garnish. Sprinkle with the fresh basil and serve.
Leftovers can be stored for 3 to 5 days, covered, in the refrigerator.
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Mmmmm, loved this recipe. I made it with cauliflower, red onion, and tomatoes today but I’m looking forward to trying new combinations.
Woohoo! I’d be totally down to try that cauliflower!
We have made something similar but I was looking for something to use our eggplant in. This was just the the ticket.
We are using eggplant, grape tomatoes, zuchinni, peppers and onions.
Wonderful. I’m really glad that the recipe worked for you Christy! It’s one of my favorite ways to make eggplant.
Glad my hometown, rainy or not, inspired this one. Are we San Diego “neighbors?” Made this tonight with cauliflower florets instead of bell pepper – never liked bells – and used EVOO for the fat, all kinds of yum!
We just might be 😉 Glad you were able to make it your own, Jim!
Made a curry powder version tonight, crazy good. I make the original version pretty much every week. Happy 4th, hope you can see some of the same fireworks we’ll be watching soonish…
Curry powder sounds like an amazing addition. Happy 4th indeed!
Looking forward to trying this!
Yay! Super happy to hear that Kathleen <3
Delicious! I used herb infused oil instead of olive oil I think it made a big difference.
Yay! That’s a wonderful idea!
I’ve been looking for a new veggie dish. Thanks Steph , this really hits it for me.
Yay! I’m so glad it worked out and you liked it Roy!
This was absolutely fabulous! I didn’t expect it to be this good. Thanks for sharing
I’m so happy you liked it Donna!
We are just starting a Mediterranean diet lifestyle and I hate fish so I’m going to make two pans of this ?