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Roasted Mediterranean Vegetables | Can't Stay Out of the Kitchen | These #Mediterranean-style #vegetables are seasoned wonderfully & boosted in flavor by #roasting instead of boiling or baking in #casseroles. #OliveOil & #BalsamicVinegar provide the perfect accompaniment to evoke the delights of some of your favorite foods. Excellent #SideDish for any #entree, especially when serving a crowd. #healthy #LowCalorie #vegan #GlutenFree #RoastedMediterraneanVegetables

Roasted Mediterranean Vegetables

Teresa Ambra
Roasted Mediterranean Vegetables is an outstanding way to enjoy Mediterranean-style food. Fresh vegetables are roasted with several different herbs and drizzled with olive oil and balsamic vinegar before cooking. The outcome is a wonderfully satisfying, healthy, very low calorie, gluten free, vegan side dish that's terrific for just about any entree. Excellent recipe for serving a crowd.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Side Dish, Vegetable
Cuisine Mediterranean
Servings 24
Calories 68 kcal

Equipment

  • 2 18x26" cookie sheet pans (less if you halve or quarter the recipe)
  • 1 sharp knife
  • 1 large cutting board
  • measuring spoons
  • measuring cups

Ingredients
  

  • 1 lb. whole green beans washed and ends trimmed
  • 2 large eggplants peeled and chunked, or sliced about one-inch thick
  • 3 small zucchini sliced about one-inch thick, or chunked
  • 3 small yellow squash sliced about one-inch thick, or chunked
  • 1 red onion cut in strips
  • 1 medium red bell pepper seeded and cut in one-inch pieces
  • 1 medium orange bell pepper seeded and cut in one-inch pieces
  • 1 medium green bell pepper seeded and cut in one-inch pieces
  • 1 medium yellow bell pepper seeded and cut in one-inch pieces
  • 1 head broccoli cut in florets
  • 1 head cauliflower cut in florets
  • 2 lbs. Roma tomatoes wedged or quartered
  • 2 tbsp. fresh rosemary minced
  • 2 tbsp. fresh oregano minced
  • 2 tbsp. fresh basil minced
  • 2 tbsp. fresh thyme minced
  • 2 tbsp. fresh marjoram minced, or 2 tsp. dried marjoram
  • 2 tsp. sea salt
  • 1 tsp. ground black pepper
  • 2 tbsp. olive oil
  • 2 tbsp.. white balsamic vinegar (or use regular balsamic vinegar if you can't find it)

Instructions
 

  • Line two 18x26” cookie sheet pans with parchment paper.
  • Wash vegetables and cut as directed above.
  • Place vegetables evenly between the two large cookie sheet pans.
  • Sprinkle each pan evenly with seasonings.
  • Drizzle one tablespoon olive oil and one tablespoon white balsamic vinegar over top of the vegetables in each cookie sheet pan.
  • Roast vegetables at 400° for approximately 60 minutes or until veggies test done with a fork and are tender.
  • Transfer to serving platter.
  • Serve.
  • Yield: 12 servings for each pan or 24 servings total.

Notes

NOTE: The seasoning amounts are a guide only. If you want to use more of each that will work fine too. I used about ¼ cup each of fresh herbs for each pan.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 68kcalCarbohydrates: 12gProtein: 3gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 183mgPotassium: 538mgFiber: 5gSugar: 6gVitamin A: 1295IUVitamin C: 78mgCalcium: 73mgIron: 2mg
Keyword gluten free, Mediterranean, roasted vegetables, side dish, vegan
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