Description
Mediterranean roasted vegetables are a vibrant and flavorful dish that encapsulates the essence of the Mediterranean. This colorful medley of bell peppers, zucchini, and eggplant, drizzled with olive oil and aromatic herbs, is incredibly easy to prepare. Perfect for weeknight dinners or weekend gatherings, these roasted veggies will brighten up your plate while tantalizing your taste buds.
Ingredients
Scale
- 2 cups bell peppers (red, yellow, green), chopped
- 1 cup zucchini, sliced into rounds
- 1 cup eggplant, cubed
- 1 medium red onion, cut into wedges
- 4 cloves garlic, crushed
- 3 tbsp extra virgin olive oil
- 2 tsp dried oregano
- 1 tsp sea salt
- 1/2 tsp black pepper
Instructions
- Preheat oven to 425°F (220°C).
- Wash and chop all vegetables into uniform pieces.
- In a large bowl, toss chopped vegetables with olive oil, oregano, salt, and pepper until evenly coated.
- Spread the mixture on a parchment-lined baking sheet in a single layer.
- Roast for 25-30 minutes until tender and caramelized; shake the pan halfway through for even cooking.
- Serve hot as a side dish or incorporate into salads or pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 120
- Sugar: 6g
- Sodium: 290mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg