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Super easy and flavorful Roasted Mediterranean Veggies will perk up your dinner plate in no time flat. Tomatoes, zucchini, eggplant & more! | StupidEasyPaleo.com

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.

Course Side Dish
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 87 kcal

Ingredients

  • 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

Instructions

  1. Get ready. Preheat the oven to 400F. Line two large rimmed baking sheets with parchment paper.

  2. Load up the trays. Place half the veggies on one tray, half on the other. You can mix and match them if you want.

  3. 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.

  4. Bake it. Roast for 20-30 minutes until the veggies are tender and the edges are golden brown.

  5. Garnish. Sprinkle with the fresh basil and serve.

Recipe Video

Recipe Notes

Leftovers can be stored for 3 to 5 days, covered, in the refrigerator.

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Nutrition Facts
Roasted Mediterranean Veggies Recipe
Amount Per Serving
Calories 87 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 8mg0%
Potassium 463mg13%
Carbohydrates 10g3%
Fiber 3g12%
Sugar 5g6%
Protein 2g4%
Vitamin A 380IU8%
Vitamin C 54mg65%
Calcium 26mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.