Classic Mediterranean Roasted Vegetables (Printable)

A vibrant medley of seasonal vegetables oven-roasted with herbs and olive oil for authentic Mediterranean flavor.

# What You'll Need:

→ Vegetables

01 - 1 medium red bell pepper, seeded and chopped
02 - 1 medium yellow bell pepper, seeded and chopped
03 - 1 medium zucchini, sliced
04 - 1 medium eggplant, cubed
05 - 1 red onion, peeled and cut into wedges
06 - 7 oz cherry tomatoes, halved

→ Seasoning & Herbs

07 - 3 tbsp extra virgin olive oil
08 - 3 cloves garlic, minced
09 - 1 tsp dried oregano
10 - 1 tsp dried thyme
11 - 1/2 tsp sea salt
12 - 1/4 tsp freshly ground black pepper
13 - 2 tbsp fresh basil, chopped, plus extra for garnish

# How to Make It:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Place all chopped vegetables in a large bowl. Add olive oil, minced garlic, oregano, thyme, salt, and pepper. Toss well until evenly coated.
03 - Spread the vegetables in a single layer on the prepared baking sheet, ensuring no overcrowding for proper caramelization.
04 - Roast for 30 to 35 minutes, stirring halfway through, until vegetables are tender and lightly caramelized at the edges.
05 - Remove from the oven and toss with fresh basil. Transfer to a serving platter, garnish with extra basil if desired, and serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The vegetables develop these incredible crispy edges while staying tender inside, almost like each piece got individual attention
  • You can prep everything in one bowl and the oven does literally all the heavy lifting
02 -
  • Crowding the pan is the single biggest mistake and will give you soft steamed vegetables instead of roasted ones with character
  • Stirring halfway through prevents the bottom pieces from burning while the top ones stay pale
03 -
  • Let the vegetables sit on the hot pan for a few minutes after pulling them out because they continue to caramelize slightly from residual heat
  • Use your hands instead of a spoon when tossing with oil because you can actually feel bare spots on the vegetables that a spoon would miss

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