Mediterranean Roasted Vegetables

These Roasted Mediterranean Vegetables will become a regular inclusion in your meal plans. The oven-roasted vegetables are quickly and easily prepared and are a great way to get your family to enjoy more vegetables. The delicious vegetables are drizzled with basil oil and complement so many dishes.

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• Why we love this recipe:
• Ingredients in this recipe:
• Step by step instructions:
• Tips for success and FAQS:
• Serving suggestions:
• More delicious recipes for you to try:
• Roasted Mediterranean Vegetables

Why we love this recipe:

These Roasted Mediterranean Vegetables are colourful, full of flavour and nutrient-dense. As well, they are suitable for people with specific dietary requirements as they are naturally gluten-free, dairy-free and vegan.  

You will love this recipe because:  

Ingredients in this recipe:

Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

Extra Virgin Olive Oil – this is from the first pressing of the olives. It is naturally extracted from the fruit without the use of heat, and the flavour is fresher and more intense. Being naturally extracted, it retains its health benefitting antioxidants and heart-healthy fats. For the best flavour, I encourage you to use the best olive oil that you have. Recent research has found that extra virgin olive oil is safe when cooked to high temperatures and is more stable at high temperatures than other commonly used oils.   

Eggplant/aubergine – eggplant is a member of the nightshade family, along with tomato, potato and zucchini. There are many varieties, in various colours, which range in size from large globes to those the size of a pea. The most common varieties are a dark purple globe shape. Their mild flavour means there are numerous ways to prepare and enjoy them, such as our Eggplant Involtini or the delicious dip, Baba Ganoush.  

Red capsicum/red pepper – my preference is the red capsicum/pepper as it is sweeter than green, and I like the colour it provides.  Yellow or orange capsicum would also be suitable.  

Zucchini/courgette – this is a member of the squash family. It has a delicate flavour with a slight sweetness.  

Red onion – I used a red onion as they are sweeter than other varieties and their colour is lovely. However, you could use a brown/yellow onion if you prefer.    

Dried oregano – whilst I generally prefer to use fresh herbs, this is one instance when I prefer to use dried. Many cooks prefer dried oregano as they find the flavour to be more subtle than the fresh. It complements other flavours rather than dominating them. If you prefer, you could use 3 teaspoons of fresh rosemary leaves.  

Sea salt and freshly ground black pepper – sea salt is a great flavour booster; it accentuates the natural flavours of the Roasted Mediterranean Vegetables. I prefer to use freshly ground black pepper as the flavour is much brighter. Pre-ground black pepper tends to taste dull and “dusty.” If you like spice, you could add some dried chilli flakes.  

Basil – we use fresh basil leaves to make our basil oil. Basil is a delicate herb that bruises easily. When selecting basil, look for vibrant green leaves with no dark spots or signs of bruising.  

Garlic – I use a fresh garlic clove. The flavour of fresh garlic is superior to the bottled variety

Step by step instructions:

To begin, preheat your oven and prepare your sheet pans with non-stick baking paper.  

1. Cut the eggplant/aubergine, capsicum/red pepper, zucchini/courgette into bite-size pieces as described in the recipe below. Cut the onion into quarters.  
2. Add the vegetables to a large bowl along with the olive oil and toss well to combine. Add the dried oregano, sea salt and freshly ground black pepper and toss again to distribute the spices.  
3. Divide the vegetables between the two sheet pans. Place into the preheated oven. Roast for 15 minutes before gently tossing the vegetables. Swap the position of the sheet pans in the oven.   Return the trays to the oven for another 10 minutes, or until the vegetables are cooked through and slightly golden.
4. In a small blender, add the ingredients for the basil oil and blend until smooth. Add the Roasted Mediterranean Vegetables to a serving platter or bowl and drizzle with the basil oil. You can serve the vegetables immediately or cool them to serve at room temperature.

Tips for success and FAQS:

To obtain the best flavour and texture, it is very important to not crowd the sheet pans as this will result in the vegetables steaming rather than roasting.  

Serving suggestions:

These Roasted Mediterranean Vegetables are the perfect accompaniment to many meals. They’re delicious alongside:

• Steak, sausages or chops
• Baked salmon or grilled fish
• Roast Chicken
• Chicken Patties or Crispy Chicken Thighs

Prefer a meat-free meal? Serve the vegetables with:

• Rice, pasta or quinoa
• Creamy polenta
• Chickpeas, fried halloumi or crumbled feta for extra protein.

More delicious recipes for you to try:

A simple, tasty side dish can really elevate a meal. Here are some more of our favourite side dish recipes for you to try:

• Roasted Tenderstem Broccoli
• Whole Roasted Baby Potatoes
• Roasted Bok Choy
• Honey Roasted Parsnips and Carrots
• View our complete collection of Side Dish Recipes.

You will love the versatility of these Roasted Mediterranean Vegetables. The possibilities are endless. As well, you can switch up the vegetables to suit your personal taste. Perhaps try adding mushrooms or cherry tomatoes to the sheet pan, or, about 10 minutes before the end of cooking, add some kalamata olives. Be sure to let me know in the comments when you have given the recipe a try!

Alex xx