Go Back
–+ servings
Mediterranean Roasted Veggie Platter

Mediterranean Roasted Veggie Platter: A Colorful Feast Awaiting You

This Mediterranean Roasted Veggie Platter is a nutritious and vibrant dish that's easy to prepare and packed with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Mediterranean
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggies
  • 2 medium Red Bell Peppers Adds sweetness and smoke; choose firm, bright peppers for best flavor.
  • 2 medium Zucchini Provides tender texture when sliced evenly; can substitute with yellow zucchini.
  • 1 medium Eggplant Contributes a rich flavor; opt for small, firm varieties to avoid bitterness.
  • 1 pint Cherry Tomatoes Intensifies natural sweetness when roasted; substitute with grape tomatoes.
  • 1 medium Red Onion Thick wedges bring subtle sweetness; enhances overall dish balance.
  • 4 cloves Garlic Roasting mellows them into buttery perfection; use whole cloves.
For Seasoning
  • 3 tablespoons Extra Virgin Olive Oil Boosts natural flavors; a high-quality oil can make a difference.
  • 1 tablespoon Fresh Rosemary Offers aromatic notes; can substitute with thyme.
  • 1 teaspoon Dried Oregano Essential for authenticity in Mediterranean dishes.
  • 1 teaspoon Sea Salt Balances sweetness of vegetables; flaky salt adds crunch.
  • 1/2 teaspoon Black Pepper Freshly cracked pepper elevates flavor profiles.
  • 2 tablespoons Lemon Juice Brightens the dish; fresh juice is best.

Equipment

  • Oven
  • Cutting Board
  • knife
  • Baking Sheet
  • Large bowl
  • whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Gather all your vegetables for slicing.
  2. Slice the red bell peppers, zucchini, eggplant, and red onion into ½-inch pieces. Place in a large bowl.
  3. Add whole garlic cloves, olive oil, rosemary, oregano, sea salt, and black pepper to the bowl. Toss to coat the veggies.
  4. Transfer the seasoned vegetables onto a rimmed baking sheet in a single layer.
  5. Roast in the oven for 20–25 minutes, shaking halfway through.
  6. Whisk olive oil, lemon juice, and any additional seasonings in a small bowl for the dressing.
  7. Transfer the roasted veggies to a serving platter, drizzle with lemon dressing, and toss gently. Let sit for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 13gProtein: 2gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 200mgPotassium: 500mgFiber: 4gSugar: 4gVitamin A: 1000IUVitamin C: 70mgCalcium: 50mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days for best flavor retention. Can also be frozen for up to 3 months.

Tried this recipe?

Let us know how it was!