Skip to content
FriendsPantry

Mediterranean

Roasted Mediterranean Vegetables

Vegetarian

Courgette, aubergine, peppers, red onion and cherry tomatoes roasted with olive oil, garlic and herbs until soft and caramelised at the edges.

Roasted Mediterranean Vegetables is a Mediterranean side dish, ready in about 55 minutes and made with zucchini and eggplant. It serves 4 and is rated beginner to cook.

Start cooking
Delicious Mediterranean meal with roasted vegetables and herbs on a turquoise plate, ideal for healthy eating promotions.
Photo: Loren Castillo / Pexels · Pexels License
Prep
15 min
Cook
40 min
Total
55 min
Serves
4
Level
Beginner
Calories
214

Ingredients

4 servings

Equipment

Method

  1. Step 1

    Heat the oven (opens in a new tab) to 210 °C. Toss all the vegetables and garlic (opens in a new tab) with the olive oil (opens in a new tab), thyme (opens in a new tab), oregano (opens in a new tab), salt and pepper (opens in a new tab).

  2. Step 2

    Spread over one large or two medium trays in a single layer.

  3. Step 3

    Roast for 35–40 minutes, turning once halfway, until tender and browned at the edges.

    • 38 min
    • 210°C

  4. Step 4

    Drizzle with balsamic vinegar (opens in a new tab) and scatter over basil (opens in a new tab) before serving.

    • 1 min
    Fresh herbs scattered over a finished dish
    How it looks · Photo: Klaus Nielsen on Pexels

About this dish

Origin
Not attributed to one place · Origin uncertainA home-style tray of vegetables in the Mediterranean manner; not tied to one country.Also popular in United Kingdom, United States, Australia, Italy, France
Dish
Lunch · Dinner · Side dishes
Cooking method
Roasted
Taste
savoury, sweet, herby, garlicky
Diet
Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carb · High-fibre
All labelsVegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · No added sugar · Alcohol-free · Pork-free · Beef-free · Mediterranean-style · Low-carb · High-fibre · Carb-conscious
Worked out from the ingredients. How labels work
Good for
One-pan · Make-ahead · Meal-prep friendly · Budget-friendly · Uses leftovers
Cook more with
Zucchini · Eggplant · Red bell pepper · Green bell pepper · Red onion · Tomato
Techniques
Roasting

Allergens

  • May contain: Sulphitesfrom balsamic vinegar

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

214 kcal per serving

Calculated

1 serving ≈ 407 g · recipe makes 4

Where the energy comes from

  • Protein 7%
  • Carbohydrate 37%
  • Fat 56%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g*
Energy214 kcal53 kcal
Protein4.2 g1 g
Carbohydrate21.2 g5.2 g
Net carbohydrate14.2 g3.5 g
Sugars12.8 g3.2 g
Added sugars0 g0 g
Fibre7.1 g1.7 g
Fat14.3 g3.5 g
Saturated fat——
Trans fat0 g0 g
Cholesterol0 mg0 mg
Sodium604 mg148 mg
Salt equivalent1.5 g0.4 g
Vitamins & minerals per serving
Potassium
867 mg
Calcium
66 mg
Iron
1.7 mg
Magnesium
55 mg
Vitamin A (RAE)
90 µg
Vitamin C
95 mg
Vitamin D
0 µg
Vitamin B12
—
Folate (DFE)
—

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • *Per 100 g of combined raw ingredients; the cooked dish may weigh more or less.
  • Optional ingredients are not included: balsamic vinegar, basil.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Cut everything to roughly the same 3 cm size so it all roasts in the same time.

Common mistakes

  • Overcrowding the tray, which steams the vegetables instead of roasting them.

Serve with

  • With couscous, pasta or grilled meat; or stirred through cooked grains with feta.

Storage

  • Keeps 4 days in the fridge.

Reheating

  • Serve at room temperature or reheat in a hot oven.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Recipe DNA

How this dish is built

Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

Used in step 1

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like