Mediterranean Roasted Vegetable | How To Make Oven Roasted Vegetables | Mediterranean Recipes

zucchini

🥗Healthier: yellow squash

💰Cheaper: cucumbers

Yellow squash has a similar texture and flavor, while cucumbers are more economical.

bell peppers

🥗Healthier: poblano peppers

💰Cheaper: carrots

Poblano peppers are lower in calories and add a smoky flavor; carrots are budget-friendly.

red onion

🥗Healthier: green onions

💰Cheaper: yellow onion

Green onions provide a fresh taste, while yellow onions are often less expensive.

eggplant

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Portobello mushrooms have a meaty texture; button mushrooms are a cost-effective alternative.

Parboil the baby potatoes for 5-7 minutes in boiling water until 50% cooked, then chop into quarters.

Wash and chop the yellow and green zucchini into bite-sized pieces.

Peel and dice the carrots.

Core and slice the green, red, and yellow bell peppers into strips.

Mince or chop the garlic cloves.

In a large bowl, combine all the chopped vegetables including the cherry tomatoes and optional plum tomatoes.

Drizzle olive oil over the vegetables and toss to coat evenly.

Add black pepper, salt, Italian seasoning, garlic powder, and paprika; mix well.

Spread the vegetables on a baking sheet in a single layer.

Roast in the preheated oven until tender and slightly caramelized, stirring halfway through.

Remove from the oven and drizzle with lemon juice before serving. Garnish with feta cheese and fresh basil leaves.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary