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

    Mediterranean Roasted Vegetables Recipe

    August 21, 2020 , Updated February 28, 2022 Maria 22 Comments

    Jump to Recipe Jump to Video

    This recipe for Mediterranean Roasted Vegetables makes a vegetable casserole that is not only a tasty side dish but a healthy one as well. It’s truly an easy recipe for summer vegetables. 

    An overhead shot of Mediterranean Roasted Vegetables includes roasted peppers, eggplant, zucchini and tomatoes in a white baking dish.
    Jump to:
    • Introduction
    • Mise en Place
    • Instructions
    • Optional breadcrumb topping
    • Tips:
    • What do roasted vegetables taste like?
    • What are some of the best vegetables to roast?
    • Recipe inspiration
    • Recipe

    Introduction

    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 recipe a try because grilling vegetables really is a game-changer as far as taste is concerned.

    I first observed 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 until I discovered two cooking techniques. The first was using the stovetop for cooking shaved Brussels sprouts. The second was cooking Brussels sprouts in the oven.

    But I did not stop there.

    Have you ever tried roasted beets? Oven-roasted broccoli? Grilled fennel? Or what about roasted bell peppers? Roasted root vegetables too -with 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. 

    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.

    Roasted Italian vegetables in a casserole dish.

    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 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  1/8 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.

    Place the sauteed vegetables (onions, peppers and garlic) in a lightly greased baking dish.

    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.

    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 hot pepper 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!

    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.

    This process will almost immediately begin to transform the natural sugars found in the vegetables on the inside. The result is a concentrated, naturally sweet flavor distinct from each vegetable.

    What are some of the best vegetables to roast?

    • eggplant
    • zucchini
    • peppers
    • garlic
    • beets
    • carrots
    • squash
    • turnips
    • broccoli
    • Brussels sprouts

    …to name but a few!

    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. 

    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.

    And if you are new here, welcome! You may want to sign up for my weekly e-mail newsletter. You can unsubscribe any time you want.

    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

    This recipe for Mediterranean Roasted Vegetables makes a vegetable casserole that is not only a tasty side dish but a healthy one as well. It's truly an easy recipe for summer vegetables. 
    5 from 9 votes
    Print Save RecipeSaved! Pin Rate
    Course: Side Dish
    Cuisine: Italian
    Prep Time: 15 minutes
    Cook Time: 40 minutes
    Total Time: 55 minutes
    Servings: 4 servings
    Calories: 265kcal
    Author: Maria Vannelli RD
    Prevent your screen from going dark

    Ingredients

    • 2 onions sliced
    • 2 bell peppers red, sliced ¼ inch thick
    • 4-5 garlic cloves roughly chopped
    • 2 eggplants Chinese, sliced 1/8 inch thick
    • 1 zucchini green, sliced 1/8 inch thick
    • 1 summer squash yellow, sliced 1/8 inch thick
    • 4-5 tomato Roma, fresh, sliced 1/8 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.
    • 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.
    • Saute the sliced onions for about 3-5 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. 
    • Place these sauteed vegetables in the baking dish.
    • 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.
    Scroll UP for the STEP by STEP PhotosDon’t miss the process shots and videos included in most posts. Simply scroll up the post to find them. Those were created especially for you so that you can make the recipe perfectly every single time you try it.

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

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    Filed Under: Side-Dish and Vegetables, Vegetarian

    About Maria

    Maria Vannelli is a registered 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. 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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