Description
A vibrant and flavorful mix of Mediterranean vegetables roasted to perfection on a single sheet pan. Perfect as a side dish or a light main course, this recipe brings out the natural sweetness and savory notes of fresh vegetables with simple herbs and olive oil.
Ingredients
1 medium red bell pepper, seeded and cut into 1-inch pieces
1 medium yellow bell pepper, seeded and cut into 1-inch pieces
1 medium zucchini, sliced into 1/2-inch thick rounds
1 medium eggplant, cut into 1-inch cubes
1 medium red onion, peeled and cut into 1-inch wedges
1 cup cherry tomatoes
4 cloves garlic, peeled and minced
3 tablespoons extra virgin olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the red bell pepper, yellow bell pepper, zucchini, eggplant, red onion, and cherry tomatoes.
Add the minced garlic, extra virgin olive oil, dried oregano, dried thyme, ground cumin, salt, and black pepper to the bowl.
Toss all the vegetables and seasonings together until they are evenly coated with the oil and spices.
Spread the vegetables out in a single layer on the prepared sheet pan, making sure they are not overcrowded to ensure even roasting.
Place the sheet pan in the preheated oven and roast for 20 to 25 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized.
Remove the sheet pan from the oven and sprinkle the chopped fresh parsley over the roasted vegetables.
Serve warm as a side dish or as a main course with crusty bread or cooked grains.
- Prep Time: 15 minutes
- Cook Time: 25 minutes