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Mediterranean Roasted Vegetables

Quick Sheet Pan Mediterranean Roasted Vegetables Recipe

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 large eggplant, cut into 1-inch chunks
  • 2 medium zucchini, cut into 1-inch chunks
  • 1 red bell pepper, sliced into ½-inch strips
  • 1 yellow bell pepper, sliced into ½-inch strips
  • 1 medium red onion, cut into 8 wedges
  • 1 cup cherry tomatoes
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • ¼ cup crumbled feta cheese (optional)
  • Handful fresh basil leaves

Method
 

  1. Preheat oven to 425°F (220°C). In a large bowl, toss all the chopped vegetables with olive oil, garlic, oregano, salt, and pepper until evenly coated.
  2. Spread the vegetables in a single layer on a large rimmed baking sheet, placing the cherry tomatoes cut-side up.
  3. Roast for 25 minutes, stirring gently at the 15-minute mark, until the vegetables are tender and the edges are deeply browned.
  4. Transfer to a platter, scatter with feta and torn basil, and serve hot, warm, or at room temperature.

Notes

If your zucchini or eggplant feel especially damp after cutting, pat them with a paper towel before tossing with oil to help them roast instead of steam. This dish does not need resting time before serving.