Description
These Mediterranean roasted vegetables are vibrant, flavorful, and healthy, made with zucchini, bell peppers, eggplant, and herbs. Perfect as a vegan side dish or vegetarian main, this easy roasted veggie recipe is packed with Mediterranean flavors and fits into gluten-free and clean eating lifestyles.
Ingredients
2 medium zucchini
1 red bell pepper
1 yellow bell pepper
1 red onion
1 medium eggplant
1 cup cherry tomatoes
4 garlic cloves
3 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1 tablespoon fresh thyme or rosemary
1 teaspoon sea salt
1/2 teaspoon black pepper
1 tablespoon lemon juice
Instructions
1. Preheat oven to 425°F (220°C). Wash and dry all vegetables.
2. Cut zucchini, peppers, onion, and eggplant into even chunks. Halve the cherry tomatoes and smash the garlic cloves.
3. Spread vegetables on a large baking tray. Drizzle with olive oil and toss with oregano, thyme or rosemary, salt, and pepper.
4. Roast for 30 to 35 minutes, stirring halfway through, until golden and caramelized.
5. Remove from oven and immediately drizzle with fresh lemon juice before serving.
Notes
Use vegetables of similar size to ensure even roasting.
Don’t skip the lemon juice—it brightens up the dish perfectly.
You can double the batch for meal prep and use leftovers in grain bowls.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 145
- Sugar: 6g
- Sodium: 290mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg