Mediterranean Roasted Vegetables

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.

Course Side Dish

Cuisine Italian

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 265kcal

Author Maria Vannelli RD

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.

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