Mediterranean Roasted Vegetables

Healthy Recipes · Healthy Sides

Mediterranean Roasted Vegetables

Serves 6 · About 45 minutes

A colorful sheet pan of zucchini, peppers, eggplant, tomatoes and red onion with Mediterranean herbs.

Blood Pressure FriendlyBlood Sugar FriendlyHeart Healthy
Prep15 min
Cook30 min
Yield6 servings
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Plant-ForwardBuilt around plant foods and everyday ingredients.
Whole-Food FocusDesigned to make nutrient-dense choices easier.
Flavor FirstHerbs, spices and aromatics bring satisfying flavor.
Everyday WellnessA practical recipe for a balanced eating pattern.

Ingredients

  • 1 medium zucchini, cut into chunks
  • 1 small eggplant, cut into 1-inch cubes
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 medium red onion, cut into wedges
  • 1½ cups cherry tomatoes
  • 2 tablespoons extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon black pepper
  • ¼ teaspoon fine sea salt
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice

Directions

  1. Heat the oven to 425°F and line a large sheet pan with parchment paper.
  2. Combine zucchini, eggplant, peppers, onion and tomatoes. Toss with olive oil, garlic, oregano, thyme, pepper and salt.
  3. Spread the vegetables in a single layer. Roast 28–32 minutes, stirring once, until browned at the edges and tender.
  4. Finish with parsley and lemon juice just before serving.

A friendly note: These recipes are offered for general wellness inspiration. Individual nutrition needs and food restrictions vary; ask your healthcare professional for personalized guidance.