Description
A vibrant and flavorful Mediterranean Roasted Vegetables recipe, featuring a colorful mix of capsicum, eggplant, zucchini, onions, and truss tomatoes tossed with olive oil, oregano, and balsamic vinegar. Perfect as a side dish or a light main, these roasted vegetables are tender, golden, and lightly blistered, bringing the essence of Mediterranean cuisine to your table.
Ingredients
Scale
Vegetables
- 2 capsicums (bell peppers), cut into thick strips
- 1 eggplant (aubergine), sliced into rounds, then cut into small cubes
- 2–3 zucchini (courgettes), sliced into thick rounds
- 2 red onions, quartered
- 2 bunches of truss tomatoes (tomatoes on the vine)
Seasonings and Oil
- ¼ cup (60 ml) extra-virgin olive oil, plus extra for drizzling
- 1 tsp dried oregano
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper
- 2 tbsp balsamic vinegar
Instructions
- Arrange the veggies on the trays: Preheat the oven to 200°C (400°F) or 180°C (350°F) fan-forced. Line one or two large baking trays with baking parchment paper to prevent sticking and ensure even roasting.
- Place vegetables on trays: Arrange the capsicum, eggplant, zucchini, and onion in a single layer across the trays. Make sure not to overcrowd the veggies; spacing is important to allow even roasting and caramelization.
- Add the seasonings: Drizzle the vegetables with ¼ cup of extra-virgin olive oil, then sprinkle with dried oregano, 1 teaspoon of sea salt flakes, and freshly cracked black pepper. Toss everything well to ensure all pieces are evenly coated with oil and seasonings.
- Start roasting and add tomatoes: Roast the vegetables for 15 minutes. After that, remove the trays from the oven and add the truss tomatoes on top of the partially cooked vegetables. Drizzle the tomatoes with a little extra olive oil and sprinkle with additional salt to taste. If using two trays, swap their positions in the oven to promote even cooking.
- Finish roasting: Return the trays to the oven and roast for an additional 20 minutes (35 minutes total) until the vegetables are tender, golden, and the tomatoes are lightly blistered, infusing a delightful roasted flavor.
- Serve: Drizzle the roasted vegetables with 2 tablespoons of balsamic vinegar just before serving. These vegetables can be enjoyed warm, at room temperature, or cold according to preference.
Notes
- For air fryer use: Arrange vegetables in batches in the air fryer basket and cook at 180°C (350°F) for about 20-25 minutes, shaking the basket halfway through. Add tomatoes in the last 5 minutes.
- Use parchment paper to help prevent sticking and make cleanup easier.
- Do not overcrowd the roasting tray; giving vegetables space helps them roast instead of steam, resulting in better caramelization.
- Leftovers taste great cold or can be reheated gently in the oven or microwave.
- This dish pairs beautifully with grilled meats, fish, or served over couscous or quinoa for a vegetarian meal.
