Description
A vibrant and flavorful recipe for Mediterranean Roasted Vegetables featuring zucchini, squash, bell peppers, eggplant, and cherry tomatoes tossed in olive oil and herbs, then roasted to tender perfection. Finished with fresh parsley, crumbled feta, and kalamata olives, this dish is a hearty, healthy, and colorful side or vegetarian main course.
Ingredients
Scale
Vegetables
- 1 medium zucchini, cut into half-moons
- 1 medium yellow squash, cut into half-moons
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 small red onion, cut into wedges
- 1 small eggplant, cubed
- 1 cup cherry tomatoes
Seasonings & Garnishes
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- 1 teaspoon thyme, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon kosher salt, or to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
- ¼ cup feta cheese, crumbled (for serving)
- ½ cup kalamata olives, chopped (for serving)
Instructions
- Preheat oven: Heat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Combine the vegetables: In a large mixing bowl, place the prepared zucchini, yellow squash, red and yellow bell peppers, red onion, eggplant, and cherry tomatoes.
- Toss with seasonings: Drizzle the vegetables with olive oil, then add dried oregano, finely chopped thyme, minced garlic, and kosher salt. Toss everything thoroughly to coat the vegetables evenly with the herbs and oil.
- Arrange for roasting: Spread the seasoned vegetables in a single, even layer on the lined baking sheet. This allows them to cook evenly and caramelize properly.
- Roast vegetables: Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through cooking, toss the vegetables gently to promote even roasting and caramelization. Roast until the vegetables are tender and lightly browned.
- Finish and serve: Remove the roasted vegetables from the oven. Sprinkle the chopped fresh parsley on top, then add crumbled feta cheese and chopped kalamata olives for a burst of Mediterranean flavor. These vegetables pair beautifully with a side of hummus if desired.
Notes
- Use evenly sized vegetable pieces to ensure uniform roasting.
- Adjust salt according to taste or dietary preferences.
- You can add a squeeze of lemon juice before serving for extra brightness.
- This recipe can be served warm or at room temperature and pairs well with grilled meats or grains.
- For a vegan version, omit feta cheese or substitute with vegan cheese.
