Roasted Mediterranean Vegetables
A delightful dish featuring tender, caramelized seasonal vegetables, perfect as a side or main dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
Scale
- 1 zucchini, sliced
- 1 bell pepper, chopped
- 1 eggplant, cubed
- 1 red onion, chopped
- 1 cup cherry tomatoes
- 3 tablespoons olive oil
- 2 teaspoons dried oregano
- Salt and pepper to taste
Instructions
- Preheat your oven to 425°F (220°C).
- Combine the zucchini, bell pepper, eggplant, red onion, and cherry tomatoes in a large bowl.
- Drizzle the mixed vegetables with olive oil, then sprinkle with dried oregano, salt, and pepper. Toss to coat everything evenly.
- Spread the vegetables out on a baking sheet in a single layer.
- Roast in the preheated oven for about 25-30 minutes, stirring halfway through.
- Remove from the oven and serve warm.
Notes
These vegetables pair well with grilled meats, fish, or can be served over couscous or quinoa.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg