Mediterranean Roasted Vegetables
There’s something magical about roasting vegetables. As they cook, their natural sugars caramelize, creating deep, rich flavors and slightly crisp edges. In this Mediterranean-inspired dish, a colorful mix of vegetables is tossed with olive oil, balsamic vinegar, garlic, and warm herbs and spices before roasting in the oven.
As everything cooks together, the vegetables become tender and sweet while the herbs infuse the dish with savory Mediterranean flavor. The result is a simple but very satisfying side dish.
Ingredients
- 2 large zucchinis, cut into half-inch moons
- 1 red or orange bell pepper, cut into one-inch pieces
- 1/2 large red onion, cut into one-inch pieces
- 6 oz green beans, cut into bite-sized pieces
- 1 1/2 cups cherry tomatoes
- 2-3 tbsp extra virgin olive oil
- 1-2 tsp balsamic vinegar
- 1-2 tsp Italian seasoning
- 1 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp garlic powder
Directions
- Preheat oven to 425 degrees F.
- Cut the vegetables into bite-sized (one-inch) pieces and put in a large bowl.
- Mix the Italian seasoning, salt, pepper and garlic powder together in a small bowl.
- Add extra virgin olive oil and balsamic vinegar to the vegetables and stir to coat them well.
- Add the spice mixture to the vegetables and stir to coat them well.
- Line 2 baking sheets with parchment paper and transfer the vegetables onto them. The vegetables should be spread into a single layer for best results.
- Roast the vegetables for about 25 minutes, until they just start to brown.
- If you want more browning, put them under the broiler for a couple of minutes.
