If you want an explosion of flavor, make a batch of my Roasted Mediterranean Veggies on your next meal prep day.
Growing up, we didn’t eat many roasted veggies. Mom usually steamed or sautéed them. It was only once I started cooking on my own that I discovered how a simple roast could transform the humblest of plants.
By roasting them in a hot oven – I like 400 degrees Fahrenheit (204 Celsius) – the natural sugars in these Roasted Mediterranean Veggies caramelize, and the edges get golden brown.
It may sound as simple as chucking a bunch of veggies on a tray, but there are a couple practices that’ll give you the best results from oven roasting.
First, make space. Overcrowding the baking sheet is the biggest mistake when it comes to roasting your veggies.
When they’re too close together, hot air can’t circulate around, steam gets trapped, and everything ends up a bit soggy.
I usually use two large baking trays – rimmed, so veggies don’t fall off – for an average batch. That’s what I did for this Roasted Mediterranean Veggies recipe. Half went on one tray, half on the other.
I combined them onto one tray to make the pictures look pretty. Photographer trick 
Second, I prefer to roast my veggies on parchment paper instead of aluminum foil. Some veggies will really stick to foil, especially around the yummy, caramelized edges. They’ll stick much less to parchment.
And third, they need some kind of oil or fat. I typically use about a tablespoon to every sheet of veggies. My favorites for roasting are ghee and avocado oil.
I use the stupid-easy method: Pile up all the veggies in the center of the tray. Pour on the oil and season with sea salt and pepper. Then, toss everything together with the best kitchen tool on the planet…your hands. Spread everything out in one even layer – remember, no crowding – and roast away.
My final tip is to cut the veggies into juuuuust the right thickness. Too thin and they’ll burn to a crisp. Too thick and they’ll just get steamy. I aim for 1/4″ to 1/2″ in thickness or so.
The more uniform your slices, the more evenly your oven roasted veggies will cook. Of course, it helps to have a sharp knife for the job.
This recipe came about on an unusually rainy and cold San Diego weekend. I wanted something with warm and sunny flavors, and my mind drifted to the Mediterranean.
I picked up Roma tomatoes, an eggplant, a few zucchini, a yellow bell pepper, and a red onion. You can definitely mix and match depending on your own tastes. When roasted with sea salt, pepper, and Italian herbs, the result was so flavorful.
I sprinkled my Roasted Mediterranean Veggies with fresh basil, but fresh Italian parsley would be good, too. The fresh herbs really perk up the flavors.
You could also finish these with a drizzle of good quality balsamic vinegar just before serving for a final boost.
Roasted Mediterranean Veggies Recipe
Ingredients
- 2 Roma tomatoes, quartered and seeded
- 2 small zucchini (8 to 12 oz), halved and sliced on a diagonal
- 1 medium eggplant (about 12 oz), halved and sliced into semicircles
- 1 yellow bell pepper, seeded and sliced into strips
- 1 medium red onion, halved and sliced
- 2 tbsp avocado oil
- 2 tsp dried Italian herbs
- Generous pinch sea salt and black pepper
- 6 fresh basil leaves, sliced into thin ribbons, optional
Instructions
Preheat the oven to 400F. Line two large rimmed baking sheets with parchment paper.
Place half the veggies on one tray, half on the other. You can mix and match them if you want.
Drizzle half the oil onto each tray of veggies. Sprinkle half the salt, pepper, and Italian herbs onto each tray of veggies. Toss well with your hands and then spread the veggies out into a single layer. Don't overcrowd them.
Roast for 20-30 minutes until the veggies are tender and the edges are golden brown. Sprinkle with the fresh basil and serve.
by Steph
Recipe Notes
Leftovers can be stored for 3 to 5 days, covered, in the refrigerator.
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from Stupid Easy Paleo https://stupideasypaleo.com/2017/05/10/roasted-mediterranean-veggies-recipe/
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