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 Friendly Blood Sugar Friendly Heart Healthy
Prep 15 min
Cook 30 min
Yield 6 servings
Plant-Forward Built around plant foods and everyday ingredients.
Whole-Food Focus Designed to make nutrient-dense choices easier.
Flavor First Herbs, spices and aromatics bring satisfying flavor.
Everyday Wellness A 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 Helpful Notes Choose no-salt-added beans and lower-sodium pantry ingredients when available. Adjust seasoning to your taste and individual nutrition needs.
Directions Heat the oven to 425°F and line a large sheet pan with parchment paper. Combine zucchini, eggplant, peppers, onion and tomatoes. Toss with olive oil, garlic, oregano, thyme, pepper and salt. Spread the vegetables in a single layer. Roast 28–32 minutes, stirring once, until browned at the edges and tender. Finish with parsley and lemon juice just before serving.
Pairs Well With Good companions for serving this recipe:
Women First Morgantown • Find this recipe online: https://www.womenfirstmorgantown.com/mediterranean-roasted-vegetables.html
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.