Mediterranean Roasted Vegetables
Mediterranean roasted vegetables are a simple yet flavorful side dish made with fresh zucchini, cherry tomatoes, bell peppers, and red onion. Roasted at high heat for perfect caramelization, this easy and healthy recipe delivers tender interiors and lightly crisp edges in just 30 minutes.
Ingredients
Vegetables
- 2 medium zucchini cut into 1-inch pieces
- 1 cup cherry tomatoes
- 1 medium yellow bell pepper chopped into 1-inch pieces
- 1 medium red onion cut into chunks
Seasoning
- 3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2 cloves garlic minced, optional
Instructions
- Preheat your oven to 425°F (220°C). Make sure the oven is fully preheated to ensure proper caramelization.
- Chop the zucchini, bell pepper, and red onion into roughly 1-inch pieces. Keep the pieces similar in size for even cooking.
- In a large mixing bowl, combine the zucchini, cherry tomatoes, bell pepper, and red onion. Drizzle with olive oil and sprinkle with salt, black pepper, Italian seasoning, and minced garlic if using.
- Toss thoroughly until all vegetables are evenly coated with oil and seasoning.
- Spread the vegetables in a single layer on a sheet pan, ensuring they are not overcrowded. Use two pans if necessary.
- Roast for 20–25 minutes, or until the vegetables are tender and lightly charred at the edges. Flip halfway through cooking for even browning.
- Remove from the oven and serve warm. Optionally garnish with fresh herbs like parsley or basil before serving.
Notes
For crispier vegetables, place the pan on the top rack during the last 5 minutes of roasting. If doubling the recipe, always use two sheet pans to prevent overcrowding. Store leftovers in an airtight container for up to 4 days and reheat in the oven at 375°F (190°C) for best texture. Fresh herbs or a sprinkle of feta cheese can be added after roasting for extra flavor.