How many servings does this recipe make?

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

What ingredients do I need for Oven Roasted Mediterranean Vegetables?

You need 9 ingredients. The key ingredients include: 2 zucchini, sliced thickly on the diagonal, 1 eggplant, cut into 1in chunks, 2 red peppers, deseeded and cut into 1in chunks, 4 small red onions, peeled and cut into wedges, and more.

Is Oven Roasted Mediterranean Vegetables suitable as vegetarian?

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

How do I store leftover Oven Roasted Mediterranean Vegetables?

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

Oven Roasted Mediterranean Vegetables Recipe

Name: Oven Roasted Mediterranean Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 zucchini, sliced thickly on the diagonal; 1 eggplant, cut into 1in chunks; 2 red peppers, deseeded and cut into 1in chunks; 4 small red onions, peeled and cut into wedges; 6 -8 field mushrooms; 12 -16 cherry tomatoes, on the vine if possible; 8 tablespoons olive oil; 4 garlic cloves, crushed; 2 teaspoons herbes de provence or 2 teaspoons dried herbs

Try this homemade Oven Roasted Mediterranean Vegetables recipe the whole family will love. Made with zucchini, eggplant, red peppers and red onions. Eas…

This Oven Roasted Mediterranean Vegetables relies on simple, everyday ingredients such as field mushrooms, olive oil and garlic cloves, crushed. It comes together quickly and makes 4 servings, at about 555 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

2 zucchini, sliced thickly on the diagonal
1 eggplant, cut into 1in chunks
2 red peppers, deseeded and cut into 1in chunks
4 small red onions, peeled and cut into wedges
6 -8 field mushrooms
12 -16 cherry tomatoes, on the vine if possible
8 tablespoons olive oil
4 garlic cloves, crushed
2 teaspoons herbes de provence or 2 teaspoons dried herbs

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
555 kcal
Category
Vegetarian

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