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    Home » Side-Dish and Vegetables » Mediterranean Roasted Vegetables Recipe

    Mediterranean Roasted Vegetables Recipe

    August 13, 2024 Maria 28 Comments

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    Colorful Mediterranean roasted vegetables in a casserole dish, featuring slices of zucchini, summer squash, eggplant, and tomatoes.

    Mediterranean Roasted Vegetables is a flavorful and healthy vegetable casserole that is perfect as a side dish. This easy recipe is ideal for enjoying summer vegetables and pairs well with grilled meats.

    An overhead shot of Mediterranean Roasted Vegetables includes roasted peppers, eggplant, zucchini and tomatoes in a white baking dish.

    Are you a fan of Italian vegetable dishes?

    If so, fantastic! You’re going to love this recipe for Mediterranean Roasted Vegetables.

    If you aren’t, I am hopeful that you will give this recipe a try because roasting vegetables really is a game-changer as far as taste is concerned.

    I first discovered the magic of oven-roasting with Brussels sprouts. Growing up, my mom would always boil them, and the smell… well, let’s say it wasn’t appealing.

    I avoided them for a long time until I learned two game-changing techniques: sautéing Brussels sprouts on the stovetop and roasting Brussels sprouts in the oven.

    But I did not stop there.

    Have you ever tried roasted beets? What about grilled fennel? And don’t even get me started on roasted root vegetables like carrots, parsnips, and turnips.

    These are just a few of the veggies that become irresistible when roasted.

    I could go on, but I think you get the idea—I’m a little obsessed with roasting and grilling vegetables. Once you discover that oven-baked vegetables can win over even the pickiest eaters, I’m sure these recipes will quickly become staples in your healthy eating routine.

    Are you ready to witness (and eventually taste) this almost magical transformation of this summer vegetable recipe?

    Great!

    Let’s start roasting some vegetables that are extremely popular in Italian cuisine.

    Jump to:
    • Ingredients
    • Mise en Place
    • Instructions
    • Optional breadcrumb topping
    • Tips:
    • FAQ
    • More roasted Italian vegetables
    • Recipe inspiration
    • Recipe
    • More roasted vegetables
    Colorful vegetables, including onions, bell peppers, zucchini, eggplant, and tomatoes, arranged on a wooden table, ready to be roasted.

    Ingredients

    • Onions and red bell peppers start things off with a sweet, slightly caramelized flavor creating a delicious base for the dish.
    • Garlic adds that irresistible aroma and depth of flavor that makes everything better.
    • Chinese eggplants, zucchini, and yellow summer squash are sliced nice and thin so they roast evenly. These veggies soak up all the olive oil and seasonings, becoming tender and full of flavor.
    • Roma tomatoes balance the sweetness of the other veggies perfectly.
    • Olive oil helps everything roast to golden, crispy perfection.
    • Dried oregano and fresh thyme sprigs add classic Mediterranean flavors we love.
    • Salt and pepper bring out the best in each ingredient.

    Mise en Place

    Before we start chopping up some wonderful vegetables, let’s get the oven preheated. The temperature to roast vegetables for this particular recipe is 400°F/200°C. 

    We also need a 9 by 13-inch large baking dish. Use a non-stick spray, or brush a thin layer of olive oil to coat the inside. 

    Before we start assembling this roasted Italian vegetable casserole, we need to slice and saute some of the vegetables. 

    A sliced red pepper on a cutting board, surrounded by other vegetables.

    Prep and saute the onions, peppers and garlic: More specifically, slice 2 red peppers and 2 medium onions lengthwise into ¼ inch thick slices, just like we did for these caramelized onions.

    We also need 4-5 roughly chopped garlic cloves. Feel free to use more (or less) according to your personal preference and the size of your cloves. 

    Sliced onions and red peppers are being sauteed in a skillet and seasoned with a grinding of black pepper.
    • In a large skillet, over medium heat, heat 2 tablespoons of olive oil.
    • Saute the sliced onions for about 5 minutes or until slightly softened.
    • Add the red bell peppers, saute another 3-5 minutes or until slightly softened.
    • Add the garlic and saute briefly for about 1 minute. 
    • Season with salt and pepper. 
    • While sauteing the onion and peppers, let’s slice the rest of the vegetables. 
    Sliced zucchini on the cutting board.

    More specifically, slice 1 zucchini, 1 summer squash, 2 Chinese eggplants and 4-5 Roma tomatoes about ⅛ inch thick. 

    Instructions

    Now that all of our vegetables are prepped, it’s time to assemble our vegetable casserole dish.

    Sauteed vegetables in a casserole dish.
    • Transfer the sautéed vegetables—onions, peppers, and garlic—into a lightly greased baking dish. As shown in the photo, there’s no need to arrange them in any particular order; simply spread them out to create an even bottom layer.
    Sliced tomatoes, zucchini and eggplant in a casserole dish.
    • Layer the vegetables (zucchini, summer squash, tomatoes and eggplant), in an alternating pattern in the baking dish, over the sauteed veggies.
    • Sprinkle with oregano and season with salt and pepper to taste. Drizzle the top with 1-2 tablespoons of extra virgin olive oil.
    • You can also place a few sprigs of well-oiled thyme over the top. 
    Mediterranean Roasted Vegetables in an oven.
    • Bake in an oven that has been preheated to 400°F oven for about 40-45 minutes.
    • You will notice that the vegetables will release some of their moisture. Some of this will evaporate. If desired, the rest of this tasty juice can be drizzled over the top when serving. 
    • Serve this vegetable dish hot, warm or at room temperature.

    YOU CAN FIND A HELPFUL VIDEO DEMONSTRATION IN THE RECIPE CARD BELOW.

    Mediterranean Roasted Vegetables with a bread crumb topping.

    Optional breadcrumb topping

    If desired, sprinkle a breadcrumb topping evenly over the top 10 minutes before the end of the bake time. 

    To make the topping, combine 4 tablespoons of plain breadcrumbs, 2 tablespoons of grated Romano cheese, ½ teaspoon of dried oregano and salt and pepper to taste. If you like, you can also add a pinch of chili flakes or a few pinches of paprika. 

    An overhead shot of roasted eggplant, tomatoes zucchini and red bell peppers.

    Tips:

    • Slice the vegetables uniformly to ensure even roasting.
    • Use a combination of fresh vegetables that have the same overall total roasting time.
    • Follow the same order of stacked vegetable slices to get a beautiful visual of the dish. 
    • Serve this vegetable dish hot, warm or at room temperature.
    • The vegetables will release some of their moisture, some of this will evaporate while baking. The rest of this tasty juice can be drizzled over the top when serving. 
    • This is a great vegetable side dish to serve a crowd… did someone say Thanksgiving? Don’t forget the chestnut stuffing!
    • Transform these roasted vegetables into a Roasted Vegetable Pasta -a great weeknight meal!
    Roasted Italian vegetables in a casserole dish.

    FAQ

    Do I need to peel the eggplant before roasting?

    It’s up to you! The skin of the eggplant is edible and adds texture, but if you prefer a softer bite, you can peel it before roasting.

    Can I use different vegetables in this recipe?

    Yes, but keep in mind that different vegetables may have varying cooking times. This recipe is specifically designed to ensure all the vegetables cook evenly. If you decide to substitute or add vegetables, you may need to adjust the roasting time accordingly.

    What do roasted vegetables taste like?

    Roasted vegetables have a rich, caramelized flavor with a slightly sweet, smoky taste.

    More roasted Italian vegetables

    • A close up of the charred skin of a roasted red pepper.
      How to Roast Bell Peppers: 4 Easy Methods
    • Crispy Italian Oven Roasted Garlic Potatoes in a sheet pan.
      Italian Oven Roasted Potatoes
    • Roasted tomatoes on parchment paper.
      How to Roast Tomatoes: Low and Slow
    • A white ceramic dish with panko encrusted roasted fennel.
      Roasted Fennel Recipe

    Recipe inspiration

    This healthy side dish would often be found at the supper table during my youth, especially during the summer months when the family garden would be bursting with fresh vegetables.

    This vegetable tian would be considered as an appropriate contorno whenever roasts would be served. It never felt like it was the same recipe because the proportions of the ingredients would depend on the vegetables that would be picked on any particular day from the garden.

    Eggplant, zucchini and tomatoes are some of the best vegetables to roast. The addition of garlic transforms the dish into a taste sensation!

    But that’s not all. The leftovers from this healthy vegetable casserole, if you have any, are great when combined with pasta. 

    Enjoy!

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    THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria 

    ★★★★★ If you have made this recipe for roasted Italian vegetables, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Oven roasted Italian vegetables in a baking dish.

    Mediterranean Roasted Vegetables

    Mediterranean Roasted Vegetables is a flavorful and healthy vegetable casserole that is perfect as a side dish. This easy recipe is ideal for enjoying summer vegetables.
    5 from 11 votes
    Print Save RecipeSaved! Pin Rate
    Course: Side Dish
    Cuisine: Italian
    Prep Time: 15 minutes minutes
    Cook Time: 40 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 4 servings
    Calories: 265kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 2 onions sliced
    • 2 bell peppers red, sliced ¼ inch thick
    • 4-5 garlic cloves roughly chopped
    • 2 eggplants Chinese, sliced ⅛ inch thick
    • 1 zucchini green, sliced ⅛ inch thick
    • 1 summer squash yellow, sliced ⅛ inch thick
    • 4-5 tomato Roma, fresh, sliced ⅛ inch thick
    • 4-5 tablespoons olive oil separated
    • ½ teaspoon oregano dried
    • 4-5 sprigs thyme fresh, rubbed with olive oil
    • salt and pepper to taste

    Instructions

    • Preheat the oven to 400°F/200°C.
    • Use a non-stick spray to coat the inside of a 9 by 13-inch large baking dish. Set aside.
    • In a large skillet, over medium heat, heat 2 tablespoons of olive oil.
    • Sauté the sliced onions for about 3-5 minutes or until slightly softened.
    • Add the red bell peppers, sauté another 3-5 minutes or until slightly softened.
    • Add the garlic and sauté briefly for about 1 minute. 
    • Transfer these sautéed vegetables—onions, peppers, and garlic—into a lightly greased baking dish. There's no need to arrange them in any particular order; simply spread them out to create an even bottom layer.
    • Arrange the sliced eggplant, zucchini, summer squash and tomatoes in alternating layers in the baking dish.
    • Add the oregano, salt and pepper.
    • Drizzle the top with the remaining olive oil.
    • Place in the oven, uncovered, for 40-45 minutes or until the vegetables are golden brown in color.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    • Slice the vegetables uniformly to ensure even roasting.
    • Use a combination of fresh vegetables that have the same overall total roasting time.
    • Follow the same order of stacked vegetable slices to get a beautiful visual of the dish. 
    • Serve this vegetable dish hot, warm or at room temperature.
    • The vegetables will release some of their moisture, some of this will evaporate while baking. The rest of this tasty juice can be drizzled over the top when serving. 
    • This is a great vegetable side dish to serve a crowd… did someone say Thanksgiving? Don’t forget the Chestnut Stuffing!
    • Transform these roasted vegetables into a Roasted Vegetable Pasta -a great weeknight meal!
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 265kcal | Carbohydrates: 31g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Sodium: 21mg | Potassium: 1290mg | Fiber: 12g | Sugar: 18g | Vitamin A: 3136IU | Vitamin C: 120mg | Calcium: 74mg | Iron: 2mg
    SIGN UP for Email updates!YES! Send me FREE RECIPES!

    This post was originally published on August 24, 2018, and republished on August 21, 2020, and again on August 13, 2024 with updated content. Thanks for sharing.

    More roasted vegetables

    • Roasted Red Potatoes, caramelized onions and roasted bell red peppers in a white dish.
      Easy Balsamic Roasted Red Potatoes Recipe
    • A roasted beet on parchment paper.
      How to Roast Beets Without Foil
    • Oven roasted veggies ready to be served.
      Oven Roasted Vegetables: A Sheet Pan Recipe
    • Oven roasted small potatoes and carrots in a white dish.
      Roasted Small Potatoes and Carrots Recipe

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    Filed Under: Side-Dish and Vegetables, Vegetarian

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Kenneth C. Tull, Sr

      July 15, 2024 at 5:05 pm

      You have to add white potatoes, broccoli, cauliflower, and Brussel sprouts – this is the same as Greek briam and have made it many times – have to use all the summer vegetable to make this a number one oven baked vegetable casserole to get all the flavors

      Reply
      • Maria

        August 14, 2024 at 9:28 am

        Thanks for sharing Kenneth.

        Reply
    2. Jonathan

      November 21, 2023 at 9:03 am

      5 stars
      I’ve made this a number of times and it is well loved. It’s also quite a beautiful dish, visually. Highly recommend!

      Reply
      • Maria

        November 22, 2023 at 6:44 pm

        Thank you kindly Jonathan!

        Reply
    3. LPK

      March 30, 2023 at 7:50 pm

      5 stars
      Came out great! Seasonally I ended up using zucchini, italian eggplant, red peppers, garlic, and red onion. it was awesome!

      Reply
      • Maria

        April 04, 2023 at 4:57 pm

        Wonderful! Thanks so much for sharing!

        Reply
    4. Jennifer

      September 06, 2022 at 7:54 am

      5 stars
      Second time making this and I had to come back to say it truly is phenomenal. Hy husband scarfs it down! The perfect al fresco dish.

      Reply
      • Maria

        September 06, 2022 at 9:43 pm

        Thanks so much for taking the time to share Jennifer!

        Reply
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    Hi, I'm Maria! a dietitian (retired) and full-time content creator. Join me as I share traditional Italian recipes from my youth to modern twists on classics using fresh and seasonal ingredients.

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