Mediterranean

Mediterranean Roasted Vegetables

Zucchini, peppers, eggplant, red onion and cherry tomatoes roasted with olive oil, garlic and herbs until sweet and caramelized.

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Roasted zucchini, yellow squash and red and yellow bell peppers on a baking tray
Photo: Mack Male from Edmonton, AB, Canada / Wikimedia Commons, CC BY-SA 2.0

This is the tray of vegetables that goes with everything: grilled meat and fish, a bowl of rice, a slab of feta, or just good bread. It's also the easiest way to turn a fridge full of summer produce into something delicious.

The only real rules are to cut everything to a similar size, use enough olive oil, and give the vegetables room on the tray. Crowded vegetables steam; spaced-out vegetables roast and caramelize.

Mediterranean Roasted Vegetables

Prep Time
15 min
Cook Time
35 min
Total Time
50 min
Servings
4
Calories
190 kcal*
Difficulty
Easy

Equipment

  • 2 large rimmed baking trays
  • Baking paper

Ingredients

To finish

Instructions

  1. Heat the oven

    Heat the oven to 220°C / 425°F (200°C fan) and line two large baking trays with baking paper.

  2. Season

    In a large bowl, toss the zucchini, squash, peppers, eggplant, onion and garlic with the olive oil, oregano, thyme, salt and pepper until everything is well coated.

  3. Spread out

    Divide the vegetables between the trays in a single layer, with a little space between the pieces.

  4. Roast

    Roast for 20 minutes. Stir the vegetables, swap the trays between shelves, and add the cherry tomatoes. Roast for another 12–15 minutes until everything is tender and browned at the edges.

  5. Finish

    Squeeze the roasted garlic out of its skins and toss it through. Finish with lemon zest, a squeeze of lemon juice, the herbs and the feta, if using.

Tips & Tricks

  • Use two trays. One overloaded tray is the most common reason roasted vegetables turn out soggy.
  • Eggplant soaks up oil quickly — make sure it's well coated before it goes into the oven.

Substitutions

  • Other vegetables: Try fennel, butternut squash, sweet potato or red onion — denser vegetables need 10 extra minutes, so cut them smaller.
  • Herbs: Swap the dried herbs for 2 tsp za'atar or herbes de Provence.

Storage Instructions

  • Refrigerate for up to 4 days. Eat cold as a salad, or reheat in a hot oven for 8–10 minutes.

Serving Suggestions

Nutrition Information

Per serving

Calories
190 kcal
Carbohydrates
17 g
Protein
4 g
Fat
14 g
Saturated fat
2 g
Fiber
6 g
Sugar
10 g
Sodium
590 mg

* Nutrition values are estimates calculated from the ingredient list and will vary with brands and portion sizes. See our disclaimer.

Frequently Asked Questions

Why are my roasted vegetables soggy?

The tray was too crowded, or the oven wasn't hot enough. Spread the vegetables out over two trays and roast at 220°C / 425°F.