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Mediterranean Roasted Vegetables

Mediterranean Roasted Vegetables

My classic and most basic Mediterranean Roasted Vegetables recipe.  Ready in about 30 minutes from start to finish. Use these roasted veggies for your weekly meal prep.  They work great as a side dish, in a salad or on a sandwich and you can eat them hot or cold!! So cook up a batch or double batch and use them in various ways throughout the week.If you don’t really care all that much for the vegetables I am roasting in this recipe choose your own.  Though in my opinion eggplant, zucchini, onion and red bells work the best for sandwiches and wraps.  However, for side dishes and in salads you can really use just about any vegetable so choose your favorites.  For more information on roasting techniques and times for various vegetables check out this post, Pan Roasted Veggies.

My favorite ways to use these Mediterranean Roasted Vegetables

Use Mediterranean Roasted Veggies on a sandwich.
Photo by Aigars Peda on Unsplash

Layered on bread along with mashed avocado, pesto or hummus to make a delicious sandwich

Throw into a quick soup along with some veggie broth, brown rice and some white beans.  Top it off with some parmesan cheese and yum!!!

Create my own grain bowl with these veggies, a whole grain such as bulgur or quinoa, chickpeas and either top it off with Tahini Garlic Sauce or Guasacaca Sauce depending on my desired flavor!!

They are the perfect addition to a quick and easy pasta dish!!  To reheat, simply place them on a baking sheet again and cook them in the oven until hot!!

Wrap them up in a whole wheat tortilla or stuff them into a pita along with some feta cheese, olives, avocado and a bit of oil and vinegar.

What’s your favorite way to eat these??

The recipe

Roasted veggies on a pan ready for the oven.

Mediterranean Roasted Vegetables

A quick and easy recipe to roast vegetables for a side dish, salad or layer them up for a sandwich.
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Course: Side Dish, Vegetable
Cuisine: American
Keyword: quick and easy, roasted veggies, salad, sandwich
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Author: Lyn Croyle

Ingredients

  • 1 small eggplant
  • 1 small zucchini
  • 1 small red onion
  • 1 small red bell pepper
  • 2 cup mushrooms
  • 1 T olive oil
  • 1 tsp oregano
  • 3 cloves garlic chopped
  • Salt and freshly ground pepper to taste

Instructions

  • Preheat oven to 400 degrees F
  • Cut the eggplant, zucchini and onion into ½ “ chunks. Slice the mushrooms in half. Clean out the seeds and ribs inside the red bell pepper and cut into ½ “ ¼” wide pieces.
  • Place everything in a bowl and add the olive oil and seasonings. Toss to coat all the veggies. Spread out on a baking sheet.
  • Place into oven and cook for 15-20 minutes or until vegetables are tender and slightly browned.

Notes

If using roasted veggies on sandwiches, cut into 1/4" slices instead of cubes.

Did you make this recipe for Mediterranean Roasted Vegetables?  Tell me all about it in the comments and please be sure to rate the recipe as well!  

Here are some other posts with tips for meal prep and planning!!  Check them out!!

My secret to healthy meal prep

My Vegan Breakfast Recipe Collection

 

 

 

 



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