Mediterranean Roasted Vegetables

This vibrant vegetable dish is full of color, flavor and nutrients and is delicious served either warm or cold.

Eating a variety of vegetables in your diet is good for your health. This dish delivers on nutrition but is also packed with flavor. It is also free of the top 8 allergens and is vegan and vegetarian, serving a wide array of dietary needs.

I love to serve this with chicken as a side dish. It is fantastic served warm or chilled. The leftovers keep for days, so it is easy to make a big batch of this and enjoy it several times.

What You’ll Need:

Making the Recipe:

You’ll start by making a seasoning mix of several different herbs and seasonings. You can set the seasoning aside, while you wash and cut the vegetables.

Next, place all of the vegetables in a large mixing bowl and make the marinade for the vegetables.

Finally, pour the marinade over the vegetables and mix well. Cover the bowl and place in the refrigerator to marinate for at least 4 hours. I will often make the vegetables the night before and marinate them all night. Then, all I have to do when I’m ready to make them is put them in the oven and bake.

When you are ready to make the vegetables, preheat your oven. Place some parchment paper on a large rimmed baking sheet. Once the oven is ready, bake the vegetables for 30 minutes.

Mediterranean Roasted Vegetables

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• Author: Cheryl Englebretson
• Prep Time: 20 minutes + 4 hours
• Cook Time: 30 minutes
• Total Time: 5 hours
• Yield: 6 1x
• Category: Side Dish
• Method: Bake
• Cuisine: Mediterranean
• Diet: Vegan

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Description

This vibrant vegetable dish is full of color, flavor and nutrients and is delicious served either warm or cold.

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Ingredients

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Mediterranean Seasoning Ingredients (makes 3 tsp. – 2 tsp. will be used in the recipe):

• 1/2 tsp. coarse sea salt
• 1/2 tsp. oregano
• 1/4 tsp. basil
• 1/4 tsp. parsley
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. black pepper
• 1/8 tsp. thyme
• 1/4 tsp. rosemary
• 1/8 tsp. cinnamon
• 1/8 tsp. nutmeg

Roasted Vegetables (allow 2 cups raw vegetables per serving):

• 8oz. mushrooms, halved
• 1 pint cherry tomatoes
• 3 bell peppers (orange and yellow), sliced in 1 inch pieces
• 1 zucchini, sliced into 1/2 inch rounds (use half of a zucchini if it is really large)
• 2 red onions, cut into small wedges
• 2 tsp. seasoning mix (from above)
• 1/4 cup olive oil (extra virgin, organic)
• 1 Tbsp. balsamic vinegar
• 1 lemon, freshly squeezed
• salt and black pepper to taste

 

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Instructions

1. Make the seasoning mix and set aside.
2. Prepare the vegetables per the ingredients list.
3. Place the vegetables in a large zip top bag or large mixing bowl. Toss with the seasoning, oil, vinegar, salt and pepper. Marinate for at least 4 hours.
4. When you are ready to bake the vegetables, preheat the oven to 400 degrees Fahrenheit.
5. Line a large rimmed baking sheet with parchment paper.
6. Place the vegetables on the baking sheet and cook for 30 minutes.
7. Serve warm or let cool and store in the refrigerator until ready to serve.

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Notes

Vegetables can be served warm after roasting or chilled.

Vegetables can be marinated overnight and cooked the next day.