Q : What vegetables are used in roasted Mediterranean vegetables?

A : Classic roasted Mediterranean vegetables often include eggplant, zucchini, bell peppers, red onion, and tomatoes. You can also add potatoes, mushrooms, olives, chickpeas, or artichokes.

Q : How do you keep roasted Mediterranean vegetables from getting soggy?

A : Use a large sheet pan and spread the vegetables out in a single layer. If the pan is too crowded, the vegetables will steam instead of roast. Salting the eggplant first also helps remove excess moisture.

Q : Can you freeze roasted Mediterranean vegetables?

A : Yes, you can freeze roasted Mediterranean vegetables, but the texture will be softer after thawing. They are best used in cooked dishes like pasta, soup, sauce, frittatas, casseroles, or lasagna.

Roasted Mediterranean Vegetables (Easy Oven Roasted Veggies)

Name: Roasted Mediterranean Vegetables (Easy Oven Roasted Veggies)
Prep time: 20 min
Cook time: PT-497125H59M47S
Total time: PT-497125H59M47S
Cuisine: Mediterranean
Ingredients: For the vegetables3-4 medium eggplants, cut into 1 ½ cm (½ inch) slices3 bell peppers (red, yellow and green), cut into chunks1 large red onions, cut into wedges400 g (14 oz) zucchini, cut into chunks400 g (14 oz) cherry tomatoes; For the dressing3–5 tbsp (45–75 ml) extra virgin olive oil1 tbsp (15 ml) red wine vinegar; 4–6 garlic cloves, finely chopped2 tsp (10ml) Italian seasoningSalt and freshly ground black pepper, to taste; Optional for serving Fresh parsley or basil Basil pesto to drizzle Parmesan shavings Toasted pine nuts (learn how to toast pine nuts)

Description

These Roasted Mediterranean Vegetables are an easy oven-roasted side dish made with eggplant, bell peppers, red onion, zucchini, cherry tomatoes, olive oil, and Italian herbs. The vegetables roast until tender, lightly caramelized, and full of simple Mediterranean flavor.

Ingredients

For the vegetables
3-4 medium eggplants, cut into 1 1/2 cm (1/2 inch) slices
3 bell peppers (red, yellow and green), cut into chunks
1 large red onions, cut into wedges
400 g (14 oz) zucchini, cut into chunks
400 g (14 oz) cherry tomatoes

For the dressing
3-5 tbsp (45-75 ml) extra virgin olive oil
1 tbsp (15 ml) red wine vinegar

4-6 garlic cloves, finely chopped
2 tsp (10ml) Italian seasoning
Salt and freshly ground black pepper, to taste

Optional for serving
Fresh parsley or basil
Basil pesto to drizzle
Parmesan shavings
Toasted pine nuts (learn how to toast pine nuts)

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Instructions

1. Preheat oven
Preheat the oven to 200°C (400°F). Line 1–2 sheet pans with parchment paper.

2. Prepare the eggplant
Slice the eggplant into 1 ½ cm / ½ inch slices. Lay the slices on paper towels, sprinkle generously with salt, and leave them to sit for about 20 minutes.

Pat the eggplant dry, then cut it into bite-sized pieces.

Chef’s Tip: Salting the eggplant helps draw out excess moisture and any bitterness. It also helps the eggplant roast better instead of turning soggy.

3. Prep the vegetables
Cut the bell peppers, red onion, zucchini, and eggplant into similar-sized chunks. Keep the cherry tomatoes whole.

Chef’s Tip: Try to keep the vegetables roughly the same size so they roast evenly.

4. Make the dressing
In a large bowl, combine olive oil, red wine vinegar, garlic, and Italian seasoning.

5. Toss and arrange
Add the vegetables to the bowl and toss well so everything is coated in the garlic-herb dressing. Add a little extra olive oil if the vegetables look dry.

Spread the vegetables out in a single layer on the prepared sheet pans. Season with salt and freshly ground black pepper.

Chef’s Tip: Don’t overcrowd the pan. If the vegetables are too close together, they will steam instead of roast. Use two sheet pans if needed.

6. Roast
Roast for 30–40 minutes, tossing halfway through, until the vegetables are tender and lightly caramelized around the edges.

7. Serve
Serve warm with your favorite garnishes.

Notes

Storage Instructions

Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.

Freezer: Roasted Mediterranean vegetables can be frozen, but they will be softer once thawed. Use them in pasta, soups, sauces, casseroles, frittatas, or lasagna.

Reheating: Reheat in a 180°C / 350°F oven until warmed through, or warm gently in a skillet.

Make Ahead: Chop the vegetables earlier in the day and keep them covered in the fridge. Roast just before serving for the best texture.

Prep Time: 20 minutes
Cook Time: 30–40 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean

Nutrition

Serving Size: 1 serving
Calories: 209
Sugar: 15 g
Sodium: 221.7 mg
Fat: 10.5 g
Carbohydrates: 27.9 g
Protein: 6.2 g
Cholesterol: 0 mg