This recipe for Mediterranean Roasted Vegetables makes an easy summer vegetable casserole that is not only a tasty side dish, but a healthy one as well. It’s also a great way to use up summer’s bountiful crops!
Are you a fan of roasting vegetables?
If you are, great! You are going to love this recipe 🙂
If you aren’t, I am hopeful that you will give this Mediterranean Roasted Vegetables a try because grilling vegetables really is a game changer as far as taste is concerned.
I first saw the virtue of oven roasted vegetables with Brussels sprouts. Growing up, my mom would only ever make us boiled Brussels Sprouts , and the smell… oof.
In fact, I was completely turned off to Brussels sprouts until I discovered that Oven Roasted Brussel Sprouts taste amazing! But I did not stop there.
Have you ever tried Oven Roasted Broccoli? Grilled Fennel? Or what about Roasted Bell Peppers? Roasted Root Vegetables too -carrots, beets, parsnips and turnips. These are just a few of the vegetables that taste incredible when roasted.
I could go on, but I think you can appreciate my fascination with roasting or grilling vegetables. Once you realize that oven baked vegetables will appease even the pickiest of eaters, I’m sure these recipes will quickly become part of your healthy eating habits.
What do roasted vegetables taste like?
When exposing the vegetables to intense heat, the natural sugars found in the vegetables begin to caramelize. On the outside, this will result in the vegetables becoming golden brown and obtaining a crispy texture.
On the inside, this process will almost immediately begin to transform the natural sugars found in the vegetables. The end result is a concentrated, naturally sweet flavor distinct with each vegetable.
What are some of the best vegetables to roast ?
- brussel sprouts
…to name but a few!
Tips, Tricks and Helpful Hints:
- use a combination of fresh vegetables that have the same overall total roasting time;
- this vegetable dish can be served hot, warm or at room temperature;
- cutting the vegetables uniformly will ensure even roasting;
- use a minimum amount of olive oil as we want to ensure crispy vegetables;
- there is no need for a lot of seasonings as we want the flavor of the vegetables to come through;
- this makes a great vegetable side dish to serve a crowd… did someone say Thanksgiving?
- leftover are great with pasta (stay tuned!)
Are you ready to witness (and eventually taste) this almost magical transformation? Great! Let’s make this Mediterranean roasted vegetable dish…
HOW TO MAKE Mediterranean Roasted Vegetables:
The vegetables that we will be using today are green and yellow zucchini, tomatoes, red bell pepper, Chinese eggplant and of course, garlic! As you probably know, these vegetables are extremely popular in Italian cuisine.
Once you have rinsed your vegetables, you need to slice them. As shown in pictures 1 and 2 above, slicing the vegetables the same size will ensure that they cook evenly.
Set them aside for a few minutes while we quickly stir fry the bell pepper. In the recipe, you will notice that when we are stir frying the pepper, the garlic is added towards the end. That is because we do not want the garlic to become too crispy as it is also being roasted.
3. Layer the vegetables, in an alternating pattern in a large baking dish. Sprinkle with some oregano and season with salt and pepper to taste.
4. Finally, spoon the red peppers over the sliced vegetables and 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 water, but this will eventually evaporate. In fact, when there is no longer any water at the bottom of the dish, your vegetables should be perfectly roasted.
Origins of Recipe for Roasted Mediterranean Vegetables:
During my youth, this healthy side dish would often be found at the supper table especially during the summer months when the family garden would be bursting with fresh vegetables.
This vegetable side dish 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. Stay tuned for this great end of summer vegetable pasta dish!
Thanks for dropping by,
Ciao for now!
PS: Have you made this recipe?
If you have made these oven roasted veggies, I would love to hear about it in the comments below and be sure to rate the recipe!
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Mediterranean Roasted Vegetables
This recipe for Mediterranean Roasted Vegetables makes a great summer vegetable casserole that is not only a tasty side dish, but a healthy one as well.
- 2 eggplants chinese, sliced 1/8 inch thick
- 1 zucchini green, sliced 1/8 inch thick
- 1 zucchini yellow, sliced 1/8 inch thick
- 1 tomato fresh, sliced 1/8 inch thick
- 2 bell peppers red, sliced ½ inch thick
- 4-5 tablespoons olive oil separated
- 4-5 garlic cloves roughly chopped
- 1/4 teaspoon oregano dried
- salt and pepper to taste
Preheat the oven to 400°F.
Use a non-stick spray to coat the inside of a 9 by 13 inch large baking dish.
Arrange eggplant, zucchini, and tomatoes in alternating layers in the baking dish. Set aside.
In a large skillet, over medium heat, heat 2 tablespoons of olive oil.
Saute the red bell peppers for about 3 minutes or until slightly softened,
Add the garlic and saute briefly for about 1 minute.
Place the sauteed red pepper and garlic over the vegetables.
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.
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.
• this vegetable side dish can be served warm or at room temperature;
• can be made ahead of time;
• although measurements are provided, use them as a guideline.
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