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White serving dish of roasted vegetables with a small dish of basil oil sitting on the dish.

Roasted Mediterranean 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.
Course Side Dish
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Calories 162kcal
Author Alexandra


For the Vegetables:

  • 1 tablespoon extra virgin olive oil See Notes 1 and 2
  • 1 large eggplant/aubergine See Note 3
  • 1 large red capsicum/bell pepper See Note 3
  • 1 large zucchini/courgette See Note 3
  • 1 large red onion
  • 1 teaspoon dried oregano
  • sea salt and freshly ground black pepper - to taste See Note 4

For the Basil Oil:

  • cup fresh basil leaves
  • 2 tablespoon extra virgin olive oil
  • 1 clove garlic
  • sea salt and freshly ground black pepper - to taste


  • Preheat oven to 200 degrees C (390F).
    Line two sheet pans with non-stick baking paper.
  • Cut the eggplant/aubergine into 2 cm (¾”) rounds and then into 2 cm (¾”) pieces.
  • Cut the capsicum/pepper in half lengthways, remove the stem and central core and cut into 3 cm (1”) squares.
  • Cut the zucchini/courgette into 1 ½ cm (½”) rounds.
  • Peel the onion and cut it in half, cutting from the stem end through to the root end, and then cut each piece in half again.
  • 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.
  • Divide the vegetables between the two prepared sheet pans, making sure that the vegetables are not crowded as they will steam rather than roast.
  • Place the trays in your preheated oven. Roast for 15 minutes before gently tossing the vegetables to ensure that they brown evenly. Swap the position of the trays in the oven.
  • Return the trays to the oven for another 10 minutes, or until the vegetables are cooked through and slightly golden.
  • In a small blender, add the ingredients for the basil oil and blend until smooth.
  • Transfer the Roasted Vegetables to a serving platter or bowl.
    Drizzle the warm vegetables with the basil oil and serve – See Notes 5 and 6.


  1. In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary.
  2. For the best flavour and nutritional benefit, I use extra virgin olive oil. Use the best olive oil that you have.
  3. My vegetables each weighed approximately 250 g/9 oz.
  4. Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
  5. The Roasted Vegetables are best served shortly after roasting, either warm or at room temperature. If making in advance, to achieve the best flavour, blend the basil oil and drizzle on the vegetables just before serving.
  6. Store leftover Roasted Vegetables in an airtight container in the fridge for up to 3 days. You can reheat them in a 200 degrees C (390F) oven for about 10 minutes.


Calories: 162kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 12mg | Potassium: 621mg | Fiber: 6g | Sugar: 9g | Calcium: 49mg | Iron: 1mg