Mediterranean Roasted Vegetables With Herbs Recipe

Name: Mediterranean Roasted Vegetables With Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, cut into 1 inch wide fingers; 3 zucchini, cut into 1/2 inch wide slices; 3 onions, cut into wedges; 3 carrots, cut into 1 inch pieces; 6 sun-dried tomatoes, chopped; 3 summer squash, cut into chunks; 1 red bell pepper, cored,seeded,and cut into chunks; 1 celery rib, coarsely chopped; 1 cup fresh green beans, trimmed and chopped; 1/3 cup oil cured pitted black olives; 1/2 cup fresh basil leaf; 1/3 cup fresh marjoram leaves; 3 -4 sprigs fresh rosemary; 3 -4 sprigs fresh thyme; 3 tablespoons olive oil; salt; fresh ground black pepper; 5 cloves garlic, sliced; 3 cups grape tomatoes, pierced with a toothpick

Servings: persons

1 eggplant, cut into 1 inch wide fingers
3 zucchini, cut into 1/2 inch wide slices
3 onions, cut into wedges
3 carrots, cut into 1 inch pieces
6 sun-dried tomatoes, chopped
3 summer squash, cut into chunks
1 red bell pepper, cored,seeded,and cut into chunks
1 celery rib, coarsely chopped
1 cup fresh green beans, trimmed and chopped
1/3 cup oil cured pitted black olives
1/2 cup fresh basil leaf
1/3 cup fresh marjoram leaves
3 -4 sprigs fresh rosemary
3 -4 sprigs fresh thyme
3 tablespoons olive oil
salt
fresh ground black pepper
5 cloves garlic, sliced
3 cups grape tomatoes, pierced with a toothpick

1
Preheat oven to 450 degrees.
2
Toss together the eggplant, zucchini, onions, carrots, sun-dried tomatoes, squash, bell pepper, celery, green beans, olives, basil, marjoram, rosemary, thyme, and 1 1/2 tablespoons of olive oil in a large mixing bowl.
3
Spread remaining 1 1/2 tablespoons of oil in shallow roasting pan or large baking sheet and place vegetables on top, spreading out; season with salt and black pepper to taste.
4
Roast in oven at 450 degrees F for 30 minutes, stirring occasionally.
5
Top with garlic and grape tomatoes and cook another 15-20 minutes or until vegetables are tender, still stirring once in awhile; cooking time may vary depending on size of vegetable pieces so check your vegetables towards the end of cooking.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 eggplant, cut into 1 inch wide fingers, 3 zucchini, cut into 1/2 inch wide slices, 3 onions, cut into wedges, 3 carrots, cut into 1 inch pieces, and more.

Yes, Mediterranean Roasted Vegetables With Herbs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mediterranean Roasted Vegetables With Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions