Sheet Pan Roasted Mediterranean Vegetables

Background and History:

The tradition of roasting vegetables in the Mediterranean dates back centuries, with its roots in Greek and Italian cuisine. Roasting enhances the natural flavors of vegetables, creating a harmonious dish that’s both delicious and healthy. This recipe brings a taste of the Mediterranean to your kitchen, combining a colorful variety of veggies with aromatic herbs and olive oil.

Serves: 4

Time:

Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:

4 cups mixed Mediterranean vegetables (e.g., bell peppers, zucchini, eggplant, cherry tomatoes)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
1 lemon, zested and juiced
Feta cheese for garnish (optional)
Fresh basil or parsley for garnish (optional)

Instructions:

Preheat your oven to 425°F (220°C).
On a sheet pan, spread out the mixed Mediterranean vegetables.
In a small bowl, whisk together the olive oil, minced garlic, dried oregano, salt, pepper, and the zest and juice of one lemon.
Drizzle the olive oil mixture over the vegetables and toss to coat evenly.
Roast in the preheated oven for about 20-25 minutes, or until the vegetables are tender and slightly caramelized, stirring once or twice during cooking.
Garnish with crumbled feta cheese and fresh basil or parsley, if desired.

Nutrition Facts:

Calories: Approximately 150 per serving
Carbohydrates: Around 15g
Fat: About 10g
Protein: Approximately 5g

Notes:

Customize the vegetable selection based on what’s in season or your preferences.
Drizzle with a bit of extra olive oil and lemon juice before serving for added flavor.
Serve as a side dish, with crusty bread, or over cooked quinoa for a heartier meal.

Allergy Warning:

None.

Savor the rich flavors of the Mediterranean with our Sheet Pan Roasted Mediterranean Vegetables—a simple and healthy dish inspired by the timeless culinary traditions of the region.

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