Mediterranean Roasted Veggies

You will love these Mediterranean Roasted Vegetables if you enjoy citrus, vinegar, and fresh herbs. They’re roasted until they’re caramelized to add depth.

Prep Time15

Cook Time30

Total Time45

Servings:

Calories: 133kcal

Author: Karin and Ken

Ingredients

3 tablespoons avocado oil divided
2 tablespoons balsamic vinegar
½ lemon juiced
4 cloves garlic minced
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon coarse kosher salt
½ teaspoon black pepper
3 cups zucchini cubed (2 small / 1 medium)
1 eggplant cubed
1 yellow bell pepper cubed
1 red bell pepper cubed
1 cup red onion sliced
10 ounces cherry tomatoes
2 tablespoons parsley chopped
fresh basil leaves

Instructions

Preheat the oven to 425° F.
In your roasting dish add 2 tablespoons of avocado oil, balsamic vinegar, lemon juice, minced garlic, dried ingredients, salt, and pepper. Mix until combined.
Add all the vegetables to your dish.
Toss the vegetables with a spoon until they are fully coated in the sauce.
Roast for 15 minutes.
Add the tomatoes and the remainder of the avocado oil to the roasting dish.
Stir the vegetables.
Roast for an additional 15 minutes, depending on how al dente you like your vegetables.
Top with fresh parsley and basil.

Video

Notes

This Mediterranean vegetable dish may be stored in an airtight container in the refrigerator for up to 3 days.
Watch the vegetables as they cook to ensure they don’t overcook and become mushy.
Ensure you chop your veggies into similar-sized pieces so they roast more evenly.

Nutrition