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Bowl of Mediterranean roasted vegetables with peppers, zucchini, and eggplant

Mediterranean Roasted Vegetables

A vibrant and flavorful dish made with fresh, seasonal ingredients, perfect as a side or standalone dish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: Mediterranean
Calories: 150
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 1 Eggplant, sliced Sliced
  • 2 Zucchini, sliced Sliced
  • 1 Bell Pepper, sliced Sliced
  • 1 cup Cherry Tomatoes, whole
  • 3 cloves Garlic, minced
For Roasting
  • 2 tablespoons Olive Oil For roasting
  • To taste Salt and Pepper For seasoning
  • To taste Fresh Herbs Such as basil or oregano

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a large bowl, toss the sliced eggplant, zucchini, bell pepper, cherry tomatoes, minced garlic, olive oil, salt, pepper, and fresh herbs until well combined.
  3. Spread the vegetable mixture evenly on a baking sheet.
Cooking
  1. Roast in the preheated oven for about 30 minutes, or until the vegetables are tender and slightly caramelized.
  2. Serve warm as a side dish or over a protein for a complete meal.

Notes

Ensure that the vegetables are cut into similar-sized pieces for even cooking. Don't overcrowd the baking sheet, as this can steam the vegetables rather than roast them. For a deeper flavor, consider marinating the vegetables in olive oil and herbs for at least 30 minutes before roasting. Rotate the baking sheet halfway through cooking to allow for even roasting.