Mediterranean Roasted Veggie Bliss: Easy, Colorful Goodness
This Mediterranean Roasted Veggie features vibrant vegetables and a delightful aroma, perfect for any meal.
Equipment
- Oven
- Baking sheet
- Mixing bowl
Ingredients
For the Veggies
- 2 cups Zucchini Substitute with yellow squash for a twist
- 1 cup Eggplant Try portobello mushrooms for a different texture
- 1 cup Red Bell Pepper Any bell pepper works if you're in a pinch
- 1 cup Yellow Bell Pepper Orange bell pepper is a great alternative
- 1 medium Red Onion Consider sweet onions for a milder taste
- 1 cup Cherry Tomatoes Substitute with grape tomatoes or diced regular tomatoes
For the Flavoring
- 3 tablespoons Olive Oil Use extra-virgin for best results
- 3 cloves Minced Garlic Fresh garlic will give the best result
- 1 teaspoon Oregano
- 1 teaspoon Thyme
- 1 tablespoon Basil Provides a fresh herbal backbone
- 1 teaspoon Salt Essential for seasoning
- 1 teaspoon Pepper Essential for seasoning
For the Final Touch
- 1 cup Feta Cheese Opt-out for a vegan version
- 1/4 cup Fresh Parsley For garnishing and adding freshness
Instructions
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Combine chopped zucchini, eggplant, red and yellow bell peppers, red onion, and cherry tomatoes in a large mixing bowl.
- Drizzle olive oil over the vegetables, then add minced garlic, oregano, thyme, basil, salt, and pepper. Toss gently.
- Spread the seasoned vegetables in a single layer on your prepared baking sheet. Roast for 25-30 minutes.
- Serve the roasted vegetables in a beautiful dish, sprinkle with feta cheese if desired, and garnish with fresh parsley.
Notes
For an added flavor kick, serve alongside tzatziki sauce.