Description
A simple, vibrant, and forgiving side dish featuring caramelized bell peppers, zucchini, eggplant, and red onions tossed with olive oil, oregano, and fresh basil. Ready in just 30 minutes with minimal prep.
Ingredients
Scale
- 2–3 pounds mixed vegetables (bell peppers, zucchini, eggplant, red onion), cut into 1-inch chunks
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/4 cup fresh basil, torn
- 1/2 cup feta cheese, crumbled (optional)
- 1 tablespoon red wine vinegar
- Kosher salt and black pepper, to taste
- Optional: Cherry tomatoes, Kalamata olives, red pepper flakes
Instructions
- Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or grease lightly with olive oil.
- Wash and dry vegetables. Cut them into uniform 1-inch chunks to ensure even cooking.
- Transfer chopped vegetables to a large mixing bowl. Drizzle with olive oil and sprinkle with salt, pepper, and dried oregano. Toss until every piece is lightly coated.
- Spread vegetables in a single layer on the baking sheet. Ensure they are not crowded to allow for caramelization rather than steaming.
- Roast for 20-25 minutes, flipping the vegetables halfway through, until tender with caramelized, browned edges.
- Remove from oven. Immediately sprinkle with crumbled feta and torn fresh basil. Drizzle with red wine vinegar and toss gently to combine.
- Serve warm or at room temperature.
Notes
Do not crowd the pan; use two sheets if necessary to ensure vegetables roast rather than steam. Chop vegetables into uniform sizes for even cooking. Add delicate vegetables like cherry tomatoes in the last 10 minutes. Fresh basil should be added at the end to prevent bitterness. This dish does not freeze well due to texture changes in zucchini and eggplant.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (approx. 1
- Calories: 180
- Sugar: 8
- Sodium: 320
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 15
- Fiber: 4
- Protein: 5
Keywords: roasted vegetables, mediterranean side dish, healthy dinner, easy recipe, vegetarian, gluten-free, weeknight dinner, roasted zucchini, roasted eggplant