Jan's Roasted Mediterranean Vegetables

Elevate your dinner table with Jan's Roasted Mediterranean Vegetables, a vibrant, flavor-packed dish that celebrates the best of Mediterranean cuisine. Featuring a medley of zucchini, eggplant, bell peppers, red onion, and juicy cherry tomatoes, this recipe combines fresh, hearty produce with the earthy goodness of olive oil, balsamic vinegar, and fragrant dried herbs like oregano and thyme. Roasted to tender perfection, these vegetables develop irresistibly caramelized edges and a robust depth of flavor. Ready in just 50 minutes, it’s an easy and healthy vegetable side dish that pairs beautifully with couscous, quinoa, or a slice of crusty bread for a wholesome meal. Whether you’re serving it warm out of the oven or as part of a meal-prep menu, this Mediterranean roasted vegetable recipe is a guaranteed crowd-pleaser. Perfect for vegans, vegetarians, or anyone seeking a taste of the sunny Mediterranean!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 1 large eggplant
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 large red onion
• 250 grams cherry tomatoes
• 3 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 3 medium garlic cloves
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Wash and prepare your vegetables. Chop the zucchini, eggplant, red bell pepper, yellow bell pepper, and red onion into roughly equal-sized chunks (about 2-3 cm pieces).

Step 3

Peel and mince the garlic cloves.

Step 4

In a large mixing bowl, combine the chopped vegetables, cherry tomatoes, minced garlic, olive oil, and balsamic vinegar. Toss well to coat everything evenly.

Step 5

Sprinkle the dried oregano, dried thyme, salt, and black pepper over the vegetables. Mix gently to distribute the seasonings.

Step 6

Spread the seasoned vegetables evenly onto a large baking sheet lined with parchment paper, ensuring they are in a single layer for even roasting.

Step 7

Roast the vegetables in the preheated oven for 30-35 minutes, stirring halfway through to ensure even cooking. The vegetables should be tender and slightly caramelized around the edges.

Step 8

Remove the tray from the oven and allow the vegetables to cool slightly. Transfer to a serving dish and sprinkle with freshly chopped parsley before serving.

Step 9

Serve warm as a side dish, or pair with couscous, quinoa, or crusty bread for a complete Mediterranean-inspired meal.

Nutrition Facts

Serving size	(1877.7g)

Amount per serving	% Daily Value*
Calories	940.2

Total Fat 46.2g	0%
Saturated Fat 7.4g	0%
Polyunsaturated Fat 4.8g
Cholesterol 0mg	0%
Sodium 6894.0mg	0%
Total Carbohydrate 124.9g	0%
Dietary Fiber 34.9g	0%
Total Sugars 70.6g
Protein 19.6g	0%

Vitamin D 0IU	0%
Calcium 271.0mg	0%
Iron 7.2mg	0%
Potassium 4166.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 7.9%

Carbs: 50.3%