Mediterranean Roasted Vegetables

Mediterranean Roasted Vegetables are baked with a delicious coating of tomato and herbs flavors.

Potatoes, eggplant, peppers, and zucchini are among just a few in this delightful side dish with loads of fresh herbs.

We topped ours with breadcrumbs for a crunchy topping and sprinkled a bit of feta cheese on top.

There are several suggestions below to substitute some other vegetables you may prefer over what our recipe calls for so feel free to adapt.

Scroll down to our printable recipe card at the end, and take advantage of all the substitutions and tips below.

Roasted Vegetable Herb Suggestions:(fresh is best but not in season use dried herbs)

• thyme
• basil
• fresh dill
• oregano
• parsley
• Rosemary
• granulated garlic(regular fresh may burn)
• onion powder
• Cajun seasoning
• Greek seasoning
• Seasoning salt
• balsamic vinegar
• cooking spray 
• olive oil or brush with olive oil
• lemon or lemon zest or lime
• orange or orange zest

Shopping List You Should Have On Hand to Roast a Vegetable Medley

eggplant

zucchini

potatoes

garlic

onion

water

fresh or dried herbs, oregano, mint, parsley

peppers

extra virgin olive oil

tomato paste

salt, and pepper to taste

Optional: a pinch of cayenne pepper

Garnish feta cheese chunks, mint, lemon slices

Optional Garnish: Panko Italian flavored breadcrumbs or regular breadcrumbs

Other Additions and Substitutions for Roasted Vegetables

• lime or orange zest on top
• sprinkle with toasted almonds or sesame seeds
• add chopped fresh mint, basil, and parsley
• add cooked bacon crumbled on top
• drizzle with olive oil and lemon juice with Italian seasoning after cooked
• sprinkle with red pepper flakes and mozzarella cheese 2 minutes before baking time is over for a cheesy spicy topping
• brown some butter around 2 tablespoons and add 18 years of aged balsamic vinegar around 2 teaspoons and toss for a delicious buttery coating
• Parmesan or Pecorino Romano grated cheese
• grated cheddar cheese and crispy bacon topping
• artichokes hearts
• brussels sprouts, wedged cabbage, red cabbage wedges
• cubed zucchini or another squash cut into cubes
• baby onions
• purple cauliflower
• broccolini
• broccoli
• asparagus chopped into small pieces
• green beans
• peas
• snow peas
• any variety of tomatoes
• baby corn
• assorted sweet or hot peppers
• purple small potatoes or red (part boiled)
• sweet potatoes cubed
• baby tri-color carrots
• mushrooms 
• whole radishes
• beets red or yellow slices
• cubed squash
• cubed eggplant
• celery

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Mediterranean Roasted Vegetable Great Side Dish

Roasted vegetables can be changed and adapted to taste Mediterranean Roasted Vegetables are a delicious addition to any meal.


Roasted vegetables are a healthy alternative to your dietary needs and you can adapt the cooking preferences from al dente to softer bites.


If you love vegetables you may also like zucchini fries or cauliflower fried florets, or broccoli rabe all great vegetable recipes to try.

Mediterranean Roasted Vegetables, Greek inspired vegetables, roasted vegetables recipes

side dish recipes, roasted vegetable recipes, Greek recipes, Mediterranean recipes

Mediterranean, Greek, American

Yield: 8

Author: Claudia Lamascolo

Greek Roasted Vegetables

A lovely side dish of Greek-inspired roasted vegetables with a crunchy topping and garnished with feta cheese and mint.

Ingredients

• 2 medium potatoes
• 1 cup small grape or cherry tomatoes
• 2 small thin eggplants
• 3 small zucchini
• 1 small sliced white onion
• 1 bell pepper
• 3 cloves garlic chopped
• 2 tablespoons tomato paste
• 1/2 cup extra virgin olive oil
• water
• 2 tablespoons freshly chopped mint
• 2 tablespoons oregano
• 1/4 cup parsley
• salt and pepper to taste
• breadcrumbs are optional for the top just a sprinkle
• Garnish: Lemon wedges, feta cheese and sprigs of fresh mint

Instructions

1. Preheat oven to 350 degrees and line a baking sheet with parchment paper.
2. Place the eggplant, zucchini, peppers, and onion on a cutting board and slice them into slices or wedges.
3. Add them all to a large bowl then toss in the garlic, mint parsley, and oregano.
4. Stir to coat evenly.
5. In a medium-sized bowl add the tomato paste with around 3 tablespoons of water to the can to remove all the paste and add to the vegetables.
6. Mix the tomato paste with a bit of water (1 tablespoon) and add to the vegetables.
7. Stir in the olive oil, then salt, and pepper taste.
8. Spread into the prepared pan.
9. Add a little more water around 1/4 cup not touching vegetables.
10. Note: you may need more if the vegetables start to dry out.
11. Sprinkle the top with breadcrumbs if using.
12. Cover with foil.
13. Bake at 350 degrees for 45 to 55 minutes then check them.
14. Roast the vegetables for another 25 minutes with no foil or until your desired doneness begins to turn brown.
15. Top with garnish of feta cheese mint sprigs and lemon sliced on the side.

Notes

Roasted Vegetable Herb Suggestions:(fresh is best but not in season use dried herbs)

• thyme
• basil
• fresh dill
• oregano
• parsley
• Rosemary
• granulated garlic(regular fresh may burn)
• onion powder
• Cajun seasoning
• Greek seasoning
• Seasoning salt
• balsamic vinegar
• cooking spray 
• olive oil or brush with olive oil
• lemon or lemon zest or lime
• orange or orange zest

Other Additions and Substitutions for Roasted Vegetables

• lime or orange zest on top
• sprinkle with toasted almonds or sesame seeds
• add chopped fresh mint, basil, and parsley
• add cooked bacon crumbled on top
• drizzle with olive oil and lemon juice with Italian seasoning after cooked
• sprinkle with red pepper flakes and mozzarella cheese 2 minutes before baking time is over for a cheesy spicy topping
• brown some butter around 2 tablespoons and add 18 years of aged balsamic vinegar around 2 teaspoons and toss for a delicious buttery coating
• Parmesan or Pecorino Romano grated cheese
• grated cheddar cheese and crispy bacon topping
• artichokes hearts
• brussels sprouts, wedged cabbage, red cabbage wedges
• cubed zucchini or another squash cut into cubes
• baby onions
• purple cauliflower
• broccolini
• broccoli
• asparagus chopped into small pieces
• green beans
• peas
• snow peas
• any variety of tomatoes
• baby corn
• assorted sweet or hot peppers
• purple small potatoes or red (part boiled)
• sweet potatoes cubed
• baby tri-color carrots
• mushrooms 
• whole radishes
• beets red or yellow slices
• cubed squash
• cubed eggplant
• celery

Nutrition Facts

Calories

222

Fat (grams)

14.15 g

Sat. Fat (grams)

1.99 g

Carbs (grams)

23.09 g

Fiber (grams)

6.57 g

Net carbs

16.5 g

Sugar (grams)

7.66 g

Protein (grams)

3.8 g

Sodium (milligrams)

80.68 mg

Cholesterol (grams)

0 mg

The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.

https://www.whatscookinitalianstylecuisine.com/2015/06/roasted-parmesan-coated-vegetable.html

These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.

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