Description
A vibrant and healthy Mediterranean Roasted Vegetables recipe featuring bell peppers, eggplant, zucchini, onions, and ripe tomatoes, seasoned with oregano, olive oil, and balsamic vinegar. Perfect as a side dish or a warm salad, this dish is easy to prepare and roasted to tender, golden perfection.
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 & Oils
- 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) (180°C/350°F fan-forced). Line one or two large baking trays with baking (parchment) paper. Note: for air fryer, see note 1.
- Arrange the vegetables: Place the capsicum, eggplant, zucchini, and onion in a single layer on the trays, ensuring not to overcrowd them to allow even roasting.
- Add the seasonings: Drizzle the vegetables with the olive oil and sprinkle with oregano, 1 teaspoon of sea salt, and freshly cracked black pepper. Toss well to evenly coat all pieces.
- Roast, then add the tomatoes: Roast the vegetables for 15 minutes. Remove trays from the oven and add the truss tomatoes on top. Drizzle the tomatoes with extra olive oil and sprinkle with salt to taste. If using two trays, swap their positions at this point. Return to the oven.
- Finish cooking: Continue roasting for another 20 minutes, totaling 35 minutes, or until all vegetables are tender, golden, and tomatoes lightly blistered.
- Serve: Drizzle the roasted vegetables with balsamic vinegar. Serve warm, at room temperature, or cold as preferred, enjoying their full Mediterranean flavor.
Notes
- To adapt for air fryer: reduce vegetable quantity if needed, arrange in a single layer, and roast at 180°C (350°F) in batches, shaking halfway through.
- Use fresh, firm vegetables for best roasting results and flavor.
- For an extra touch, garnish with fresh herbs like parsley or basil before serving.
- This dish can be made ahead and tastes great reheated or chilled.
