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.
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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