Mediterranean Style Vegetables

Experience the vibrant flavors of the Mediterranean with this roasted vegetable medley, packed with zucchini, eggplant, red and yellow bell peppers, cherry tomatoes, and red onion. Each bite bursts with the richness of extra virgin olive oil and a delicate blend of dried oregano, thyme, and paprika, perfectly balanced by fresh garlic and a sprinkle of sea salt. Roasting these colorful veggies brings out their natural sweetness while creating a slight caramelization for added depth. Topped with freshly chopped parsley, this recipe is not only stunning but versatile—serve it warm as a flavorful side dish or pair it with couscous, quinoa, or rice for a wholesome vegetarian main course. With just 15 minutes of prep and easy oven cooking, this dish is an irresistible ode to Mediterranean cuisine that’s as simple as it is delicious!

Nutriscore Rating: 76/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 medium zucchini
• 1 large eggplant
• 1 large red bell pepper
• 1 large yellow bell pepper
• 300 grams cherry tomatoes
• 1 large red onion
• 3 cloves garlic cloves
• 4 tablespoons extra virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• 1 teaspoon sea salt
• 0.5 teaspoon black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.

Step 2

Wash and dry all the vegetables. Cut the zucchini and eggplant into half-moon slices, about 1 cm thick.

Step 3

Remove the seeds and stems from the red and yellow bell peppers, then chop them into bite-sized pieces.

Step 4

Halve the cherry tomatoes and set them aside.

Step 5

Peel and slice the red onion into thin wedges.

Step 6

Mince the garlic cloves finely or press them with a garlic press.

Step 7

In a large mixing bowl, combine the zucchini, eggplant, bell peppers, cherry tomatoes, and onion.

Step 8

Drizzle the vegetables with the olive oil and add the minced garlic, dried oregano, dried thyme, paprika, sea salt, and black pepper.

Step 9

Toss the vegetables thoroughly until evenly coated with the oil and seasonings.

Step 10

Spread the seasoned vegetables evenly across the prepared baking sheet in a single layer, ensuring they are not overcrowded.

Step 11

Roast the vegetables in the preheated oven for 30–35 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.

Step 12

Remove the vegetables from the oven. Sprinkle with freshly chopped parsley for garnish.

Step 13

Serve the Mediterranean style vegetables warm as a side dish or over couscous, quinoa, or rice for a hearty vegetarian main course.

Nutrition Facts

Serving size	1926.5 grams (1926.5g)

Amount per serving	% Daily Value*
Calories	1037

Total Fat 60.60g	78%
Saturated Fat 8.90g	45%
Polyunsaturated Fat 0.80g
Cholesterol 0mg	0%
Sodium 6858mg	298%
Total Carbohydrate 123.90g	45%
Dietary Fiber 36.20g	129%
Total Sugars 69.70g
Protein 20.00g	40%

Vitamin D 0IU	0%
Calcium 267mg	21%
Iron 7mg	41%
Potassium 4283mg	91%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 48.7%

Protein: 7.1%

Carbs: 44.2%