Description
A vibrant and flavorful Mediterranean Roasted Vegetables recipe featuring a colorful medley of capsicum, eggplant, zucchini, red onions, and truss tomatoes, seasoned with oregano, olive oil, and balsamic vinegar. Perfect as a side dish or a light main, these roasted veggies come out tender, golden, and lightly blistered, showcasing the essence of Mediterranean cuisine.
Ingredients
Scale
Vegetables
- 2 capsicums (bell peppers), cut into thick strips
- 1 eggplant (aubergine), sliced into rounds, then cut into small cubes
- 2–3 zucchini (courgettes), sliced into thick rounds
- 2 red onions, quartered
- 2 bunches of truss tomatoes (tomatoes on the vine)
Seasonings and Oil
- ¼ cup (60 ml) extra-virgin olive oil, plus extra for drizzling
- 1 tsp dried oregano
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper
- 2 tbsp balsamic vinegar
Instructions
- Arrange the veggies on the trays – Preheat the oven to 200°C (400°F) (or 180°C/350°F fan-forced). Line one or two large baking trays with parchment paper to prevent sticking and ease cleanup.
- Place vegetables evenly – Spread the capsicum, eggplant, zucchini, and onion in a single layer across the trays, ensuring they have space for even roasting and to avoid overcrowding.
- Add seasonings – Drizzle the vegetables evenly with ¼ cup of extra-virgin olive oil. Sprinkle oregano, 1 teaspoon sea salt flakes, and freshly cracked black pepper over the veggies. Toss well to ensure each piece is coated with oil and seasoning.
- Start roasting – Place the trays in the oven and roast for 15 minutes to begin softening the vegetables.
- Add tomatoes and continue roasting – Carefully remove the trays and arrange the truss tomatoes on top of the partially cooked vegetables. Drizzle the tomatoes with a little extra olive oil and sprinkle with additional sea salt. If using two trays, swap their positions for even roasting.
- Finish roasting – Return the trays to the oven and roast for another 20 minutes, totaling approximately 35 minutes. Roast until the vegetables are tender, golden brown, and the tomatoes are lightly blistered.
- Serve – Remove from oven and drizzle the roasted vegetables with 2 tablespoons of balsamic vinegar. Serve warm, at room temperature, or cold as desired. These vegetables pair well with a variety of Mediterranean dishes or can be enjoyed on their own.
Notes
- Use parchment paper on the trays for easier cleanup and to prevent sticking.
- If using an air fryer, roast in batches to avoid overcrowding and ensure even cooking.
- Adjust seasoning to taste, adding more salt or pepper if desired.
- This dish can be served at various temperatures, making it versatile for different meals and occasions.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated or eaten cold.
