Mediterranean Roasted Vegetables
Servings: 6 servings
Calories: 194kcal
A colourful tray of golden, caramelised Mediterranean Roasted Vegetables, baked to perfection with sweet blistered tomatoes. Beautiful on their own or as a side with grilled meats, roasts, barbecues, or tossed through salads and grains – this is one of those recipes that makes everything taste better.
Ingredients
- 2 capsicums (bell peppers), cut into thick strips
- 1 eggplant (aubergine), sliced into rounds, then cut into small cubes
- 2 large zucchini (courgettes), sliced into thick rounds
- 2 red onions, quartered
- 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 bunches of truss tomatoes (tomatoes on the vine)
- 2 tbsp balsamic vinegar
Instructions
- Arrange the veggies on the trays – Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Line one or two large baking trays with baking (parchment) paper (see note 1 for air fryer).
- Arrange the capsicum, eggplant, zucchini and onion in a single layer across the trays. Don’t overcrowd – space helps everything roast evenly.
- Add the seasonings – Drizzle the vegetables with the olive oil and sprinkle with oregano, the 1 teaspoon of salt and the pepper. Toss well to coat.
- Roast, then add the tomatoes – Roast for 15 minutes. Remove the trays from the oven and add the truss tomatoes on top. Drizzle the tomatoes with a little extra olive oil and sprinkle with salt. Return to the oven. If using two trays, swap them at this point.
- Finish cooking – Roast for another 20 minutes (35 minutes total), or until the vegetables are tender and golden with lightly blistered tomatoes.
- Serve – Drizzle the roasted vegetables with the balsamic vinegar. Serve warm, at room temperature or cold – they’re delicious every way.
Notes
Note 1 – Air fryer option: Cook in batches at 190°C (375°F) for 20–25 minutes, shaking halfway through, or until golden and tender. Add the truss tomatoes in the last 10 minutes of cooking.
Make Ahead
These vegetables are perfect for getting ahead. You can prep them completely – slice everything, toss with olive oil and seasoning, then cover and refrigerate uncooked for up to 24 hours before roasting. Alternatively, roast the full tray in advance and store the cooked vegetables in an airtight container in the fridge for up to 4 days. They’re delicious cold or can be reheated in the oven at 200°C (400°F) (180°C/350°F fan-forced) for 10 minutes until warmed through. You can also reheat them in the microwave (although the vegetables will slightly soften). Not suitable to freeze.Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. They can be enjoyed cold, at room temperature, or reheated in the oven at 200°C (400°F) (180°C/350°F fan-forced) for 10 minutes until just warmed through, or in the microwave (although the vegetables will soften using the microwave method). Not suitable to freeze.Nutrition Facts
Mediterranean Roasted Vegetables
Amount per Serving
Calories
194
% Daily Value*
Fat
10
g
15
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Sodium
391
mg
17
%
Potassium
992
mg
28
%
Carbohydrates
16
g
5
%
Fiber
8
g
33
%
Sugar
15
g
17
%
Protein
5
g
10
%
Calcium
81
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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