Mediterranean Roasted Vegetables
User Reviews
5
Mediterranean Roasted Vegetables
Description
This recipe features a selection of Mediterranean vegetables such as eggplant, zucchini, bell pepper, red onion, and tomatoes, all cut into manageable pieces for even roasting. They are dressed in a mixture of lemon juice, extra virgin olive oil, balsamic vinegar, minced garlic, and dried herbs including basil, oregano, and thyme. The seasoning includes kosher salt and freshly ground black pepper to enhance natural flavors.
Roasting at 425°F allows the vegetables to become tender with slight charring on edges that intensifies their taste. Stirring halfway through ensures even cooking and caramelization. The finishing garnish of fresh parsley adds a herbaceous note and lemon wedges bring fresh acidity to balance the dish.
These roasted vegetables can be served warm or at room temperature alongside grilled meats, grains, or as part of a mezze platter. The combination of sweet, tangy, and savory tastes reflects classic Mediterranean profiles. The dish is straightforward and emphasizes the quality of fresh ingredients.
For storage, the vegetables keep well in an airtight container refrigerated for up to 3 days, though freezing is not recommended as it affects moisture and texture negatively.
Ingredients
- 1 small eggplant sliced and quartered
- 1 small zucchini halved and sliced
- 1 large bell pepper chopped into 1-inch squares, yellow or red
- 1 medium red onion sliced
- 2 cups cherry tomato
- 1/2 lemon juiced
- 2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 4 cloves garlic minced
- 1/2 teaspoon basil
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper to taste
- parsley for garnish, fresh
- lemon for serving, wedges
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Lightly spray a large baking sheet with cooking spray; set aside.
- In a large mixing bowl, combine eggplant, zucchini, bell pepper, red onion, and tomatoes. In a smaller bowl, whisk together the lemon juice, olive oil, balsamic vinegar, garlic, basil, oregano, thyme, salt and pepper. Drizzle the mixture over the vegetables and toss to coat, then spread them in an even layer on the baking sheet.
- Roast vegetables for 30 to 35 minutes, or until tender and just beginning to char, being sure to stir halfway through the cooking time.
- Serve garnished with fresh parsley and lemon wedges on the side.
Notes
- Prepare vegetables in uniform sizes to ensure even roasting.
- Roast until tender with slight char for enhanced flavor.
- Garnish with fresh parsley and lemon wedges for brightness before serving.
- Store leftovers in an airtight container in the refrigerator up to 3 days; avoid freezing to maintain texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 309mg | 13% |
| Potassium | 692mg | 15% |
| Fiber | 7g | 28% |
| Sugar | 11g | 22% |
| Vitamin A | 1757IU | 35% |
| Vitamin C | 95mg | 106% |
| Calcium | 53mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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