Description
This Mediterranean Roasted Vegetables recipe is a vibrant and healthy dish featuring a colorful mix of bell peppers, eggplant, zucchini, red onions, and truss tomatoes. Roasted to golden perfection with a drizzle of extra-virgin olive oil, seasoned with oregano, sea salt, and cracked black pepper, and finished with a splash of balsamic vinegar, these vegetables make a versatile side or light main that can be served warm, at room temperature, or cold.
Ingredients
Scale
Vegetables
- 2 capsicums (bell peppers), cut into thick strips
- 1 eggplant (aubergine), sliced into rounds, then cut into small cubes
- 2–3 zucchini (courgettes), sliced into thick rounds
- 2 red onions, quartered
- 2 bunches of truss tomatoes (tomatoes on the vine)
Seasonings
- ¼ cup (60 ml) extra-virgin olive oil, plus extra for drizzling
- 1 tsp dried oregano
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper
- 2 tbsp balsamic vinegar
Instructions
- Arrange the veggies on the trays – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Line one or two large baking trays with baking (parchment) paper to prevent sticking and ease cleanup.
- Arrange the capsicum, eggplant, zucchini and onion in a single layer – Place all vegetables evenly on the trays without overcrowding to ensure even roasting and caramelization.
- Add the seasonings – Drizzle the olive oil over the vegetables, then sprinkle with dried oregano, 1 teaspoon sea salt flakes and black pepper. Toss everything well to coat all pieces evenly with the oil and seasoning.
- Roast, then add the tomatoes – Put the trays in the preheated oven and roast the vegetables for 15 minutes. After 15 minutes, remove the trays and layer the truss tomatoes on top. Drizzle these tomatoes with a little extra olive oil and sprinkle with salt to enhance their flavor. If using two trays, swap their positions to ensure even cooking.
- Finish cooking – Return the trays to the oven and roast for another 20 minutes, making the total roasting time approximately 35 minutes. The vegetables should be tender and golden with the tomatoes lightly blistered.
- Serve – Once roasted, drizzle the vegetables with balsamic vinegar for a tangy finish. Serve the Mediterranean roasted vegetables warm, at room temperature, or cold according to your preference.
Notes
- For air fryer cooking, arrange vegetables in batches to avoid overcrowding and air fry at 200°C (400°F) for about 20 minutes, shaking the basket halfway through.
- Use parchment paper on trays to prevent sticking and make cleanup easier.
- Vegetables can be prepped ahead and refrigerated; roast just before serving for best freshness.
- This recipe pairs well with grilled meats, couscous, or as a filling for wraps and sandwiches.
- Adjust salt and seasoning according to taste and dietary needs.
