Herb-Infused Mediterranean Roasted Vegetable Medley
Immerse yourself in the vibrant flavors of the Mediterranean with this Herb-Infused Roasted Vegetable Medley. Featuring an array of seasonal vegetables, including eggplant, zucchini, and colorful bell peppers, this dish is elevated by the aromatic harmony of fresh herbs like basil, thyme, and rosemary. Perfectly roasted until tender, it's a delightful way to savor the bounty of your garden while complementing grilled lamb or served alongside grains. This dish not only celebrates the fresh produce but also delivers a stunning presentation that's bound to impress at any dinner table.
N/A
Servings
50
Calories
19
Ingredients
Ingredients
Eggplant
1 (cut into 1 inch wide fingers)
Zucchini
3 (cut into 1/2 inch wide slices)
Onions
3 (cut into wedges)
Carrots
3 (cut into 1 inch pieces)
Sun-dried tomatoes
6 (chopped)
Summer squash
3 (cut into chunks)
Red bell pepper
1 (cored, seeded, and cut into chunks)
Celery rib
1 (coarsely chopped)
Fresh green beans
1 cup (trimmed and chopped)
Oil cured pitted black olives
1/3 cup (whole or chopped)
Fresh basil
1/2 cup (whole leaves)
Fresh marjoram
1/3 cup (leaves only)
Fresh rosemary
3-4 sprigs (leaves stripped from the stem)
Fresh thyme
3-4 sprigs (leaves stripped from the stem)
Olive oil
3 tablespoons (for tossing and roasting)
Salt
to taste (for seasoning)
Fresh ground black pepper
to taste (for seasoning)
Garlic
5 cloves (sliced)
Grape tomatoes
3 cups (pierced with a toothpick)
Instructions
1
Preheat your oven to 450°F (232°C).
2
In a large mixing bowl, combine the chopped eggplant, zucchini, onion wedges, carrot pieces, sun-dried tomatoes, summer squash chunks, red bell pepper, coarsely chopped celery, chopped green beans, and oil-cured black olives. Add the fresh basil, marjoram, rosemary, and thyme.
3
Drizzle 1 1/2 tablespoons of olive oil over the vegetable and herb mixture. Toss everything together until the vegetables are well coated with oil and herbs.
4
Spread the remaining 1 1/2 tablespoons of olive oil evenly over a shallow roasting pan or large baking sheet. Carefully transfer the tossed vegetables onto the pan, spreading them out in an even layer. Season with salt and freshly ground black pepper to taste.
5
Place the pan in the preheated oven and roast the vegetables for 30 minutes, stirring them occasionally for even cooking.
6
After 30 minutes, add the sliced garlic and pierced grape tomatoes on top of the roasted vegetables. Continue to roast for an additional 15 to 20 minutes or until the vegetables are tender and lightly caramelized. Keep an eye on them as cooking times may vary based on the size of your vegetable pieces.
7
Once cooked, remove from the oven and allow to cool slightly before serving. Enjoy your vibrant, herb-infused Mediterranean creation!
Nutrition Information
7.5
Carbs
1.7
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is the name of this Mediterranean dish?
The dish is called Herb-Infused Mediterranean Roasted Vegetable Medley.
What are the primary vegetables in this medley?
The primary vegetables include eggplant, zucchini, onions, carrots, summer squash, red bell pepper, celery, green beans, and grape tomatoes.
Which fresh herbs provide the aromatic flavor?
Fresh basil, marjoram, rosemary, and thyme provide the aromatic harmony for this dish.
What oven temperature is required for roasting?
The oven should be preheated to 450 degrees Fahrenheit (232 degrees Celsius).
How long is the initial roasting period?
The vegetables are initially roasted for 30 minutes before adding the garlic and grape tomatoes.
Is this Mediterranean vegetable medley vegan-friendly?
Yes, this recipe is vegan-friendly as it contains only vegetables, herbs, and olive oil.
Can vegetarians eat this dish?
Yes, this dish is vegetarian.
How many calories are in one serving?
Each serving contains approximately 50 calories.
What is the carbohydrate count per serving?
There are 7.5 grams of carbohydrates per serving.
How much dietary fiber is in this recipe?
Each serving contains 1.7 grams of fiber.
How much olive oil is used in the preparation?
A total of 3 tablespoons of olive oil is used: 1.5 for tossing the vegetables and 1.5 for the pan.
How should the eggplant be prepared?
The eggplant should be cut into 1 inch wide fingers.
How should the zucchini be sliced?
The zucchini should be cut into 1/2 inch wide slices.
Why should I pierce the grape tomatoes?
Piercing the grape tomatoes with a toothpick prevents them from bursting too violently and allows heat to penetrate.
When should the garlic be added to the pan?
Sliced garlic should be added after the vegetables have already roasted for 30 minutes.
At what stage do the grape tomatoes go into the oven?
Grape tomatoes are added during the final 15 to 20 minutes of roasting.
How do I prepare the fresh rosemary and thyme?
Strip the leaves from the stems before adding them to the vegetable mixture.
What specific type of olives does the recipe call for?
The recipe calls for 1/3 cup of oil-cured pitted black olives.
What meat does this dish pair well with?
This medley is specifically recommended as a complement to grilled lamb.
How is the olive oil divided during the process?
Use 1 1/2 tablespoons to toss with the vegetables and herbs, and spread the remaining 1 1/2 tablespoons onto the roasting pan.
What size should the carrots be cut into?
The carrots should be cut into 1 inch pieces.
How are the sun-dried tomatoes prepared?
Six sun-dried tomatoes should be chopped and added to the mixing bowl.
Are the onions cut into specific shapes?
Yes, the three onions should be cut into wedges.
How many cloves of garlic are used?
The recipe requires 5 sliced cloves of garlic.
What is the prep method for the red bell pepper?
The red bell pepper should be cored, seeded, and cut into chunks.
Should the vegetables be stirred while roasting?
Yes, they should be stirred occasionally to ensure even cooking and caramelization.
Is this a good recipe for meal preparation?
Yes, it is tagged for meal prep and is a healthy side dish option.
What should I do once the vegetables are finished roasting?
Remove the pan from the oven and allow the vegetables to cool slightly before serving.
What equipment is recommended for roasting?
A shallow roasting pan or a large baking sheet is recommended.
What are the key tags for this recipe?
Key tags include Mediterranean, roasted vegetables, garden fresh, vegan, and healthy side dish.