Classic Mediterranean Roasted Vegetables (Printable)
Colorful seasonal vegetables roasted with herbs and olive oil for effortless Mediterranean flavor.
# What's Needed:
→ 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 Make It:
01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Combine all chopped vegetables in a large bowl. Add olive oil, minced garlic, oregano, thyme, salt, and black pepper. Toss thoroughly until evenly coated.
03 - Spread the seasoned vegetables in a single layer across the prepared baking sheet, ensuring pieces are not overcrowded 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 oven and toss with chopped fresh basil. Transfer to a serving platter, garnish with additional basil if desired, and serve warm or at room temperature.
# Tips for Success:
01 -
- It turns ordinary grocery store vegetables into something that feels like a vacation
- The cleanup is basically just one baking sheet and a bowl
02 -
- Overcrowding the pan will give you sad steamed vegetables instead of beautifully roasted ones
- The halfway stir is nonnegotiable because the vegetables on the edges cook much faster than those in the center
03 -
- Let the baking sheet cool slightly before tossing in the basil so the leaves wilt just enough to release flavor without turning black
- Use your hands to toss the vegetables with oil because you can feel dry spots that a spoon will miss