The ultimate form of Sunday self-care – golden, caramelised veggies that make the week ahead taste better.
This dish, to me, is the ultimate form of self-care. I make a big tray (or two) of these Mediterranean Roasted Vegetables on Sundays when I’ve got a bit of time, and every time I do, I thank myself later. There’s something about chopping, tossing and roasting that just feels grounding (and easy!) – and then you’ve got a fridge full of golden, flavour-packed vegetables ready to make every meal taste better.
These aren’t just any roasted vegetables – this is my ultimate combo. Sweet capsicum (bell pepper) strips, soft eggplant (aubergine) cubes, golden rounds of zucchini (courgette), wedges of red onion, and the most beautiful blistered truss tomatoes (on the vine) added partway through so they burst and coat everything in their rich, jammy juices. It’s simple, but it feels special.
And the best part? These veggies go with everything. Serve them with a Sunday roast, alongside barbecued chicken or steak, tossed through pasta or couscous, piled onto crusty bread with feta, or as part of a mezze-style spread when entertaining. Make them for meal prep or make them for your next dinner party – either way, they’ll make your life (and your week) a whole lot easier.
Can I use different vegetables?
The vegetables you use really matter here. They’re what give this dish its beautiful, light Mediterranean flavour. Stick with the combination of capsicum (bell pepper), zucchini (courgette), eggplant (aubergine), onion and blistered tomatoes for that perfect balance of sweetness and colour. If you want to mix it up, the other vegetables I’d recommend are mushrooms or asparagus – they would complement the flavours beautifully. Just make sure to add them in the last 15–20 minutes of cooking so they stay tender and don’t overcook.
What else can I add to these vegetables?
Once roasted, you can dress them up in endless ways. Add crumbled feta or goat’s cheese, toss through chickpeas for extra protein, or sprinkle with chopped herbs like basil, flat-leaf parsley or dill. For quick lunches, add a can of tuna or salmon, or serve them over cooked couscous, quinoa or rice.
Can I serve these at room temperature?
Absolutely. These are perfect for entertaining – serve them warm or at room temperature with grilled meats, a barbecue spread, or as part of an antipasto platter. They’re as beautiful on a weeknight as they are on a shared table.
Why are my roasted vegetables soggy?
If your vegetables are steaming instead of roasting, they’re probably too close together in the pan. Give them space! Use two trays if needed, and make sure the oven is fully preheated before they go in. A hot oven and airflow around the vegetables are key to getting those crisp, caramelised edges.
How do I reheat roasted vegetables without drying them out?
Reheat in the oven at 200°C (400°F) (180°C/350°F fan-forced) for about 10 minutes until warmed through. Or enjoy them cold – they’re still packed with flavour. I often microwave them for lunches, although they do soften using this method.
If you enjoyed Mediterranean Roasted Vegetables, I think you’ll love:
Potato Gratin Recipe
The BEST Roast Potatoes Recipe
Ultimate Loaded Potato Salad Recipe
Roasted Cauliflower Salad Recipe
Kale, Quinoa and Halloumi Salad Recipe
Mediterranean Roasted Vegetables
A colourful tray of golden, caramelised Mediterranean Roasted Vegetables, baked to perfection with sweet blistered tomatoes. Beautiful on its own or as a side with grilled meats, roasts, barbecues, or tossed through salads and grains – this is one of those recipes that makes everything taste better.
- Total Time: 45 minutes
- Yield: Serves 6 as a side 1x
Ingredients
- 2 capsicums (bell peppers), cut into thick strips
- 1 eggplant (aubergine), sliced into rounds, then cut into small cubes
- 2–3 zucchini (courgettes), sliced into thick rounds
- 2 red onions, quartered
- ¼ cup (60 ml) extra-virgin olive oil, plus extra for drizzling
- 1 tsp dried oregano
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper
- 2 bunches of truss tomatoes (tomatoes on the vine)
- 2 tbsp balsamic vinegar
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Line one or two large baking trays with baking paper (see note 1 for air fryer).
- Arrange the capsicum, eggplant, zucchini and onion in a single layer across the trays. Don’t overcrowd – space helps everything roast evenly.
- Drizzle the vegetables with the olive oil and sprinkle with oregano, the 1 teaspoon of salt and the pepper. Toss well to coat.
- Roast for 15 minutes. Remove the trays from the oven and add the truss tomatoes on top. Drizzle the tomatoes with a little extra olive oil and sprinkle with salt. Return to the oven. If using two trays, swap them at this point.
- Roast for another 20 minutes (35 minutes total), or until the vegetables are tender and golden with lightly blistered tomatoes.
- Drizzle the roasted vegetables with the balsamic vinegar. Serve warm, at room temperature or cold – they’re delicious every way.
Notes
Note 1 – Air fryer option: Cook in batches at 190°C (375°F) for 20–25 minutes, shaking halfway through, or until golden and tender. Add the truss tomatoes in the last 10 minutes of cooking.
Make Ahead
These vegetables are perfect for getting ahead. You can prep them completely – slice everything, toss with olive oil and seasoning, then cover and refrigerate uncooked for up to 24 hours before roasting.
Alternatively, roast the full tray in advance and store the cooked vegetables in an airtight container in the fridge for up to 4 days. They’re delicious cold or can be reheated in the oven at 200°C (400°F) (180°C/350°F fan-forced) for 10 minutes until warmed through. You can also reheat them in the microwave (although the vegetables will slightly soften). Not suitable to freeze.
Leftovers
Store any leftovers in an airtight container in the fridge for up to 4 days. They can be enjoyed cold, at room temperature, or reheated in the oven at 200°C (400°F) (180°C/350°F fan-forced) for 10 minutes until just warmed through, or in the microwave (although the vegetables will soften using the microwave method). Not suitable to freeze.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Vegetarian, Sides, Family Favourites
- Method: Oven
- Cuisine: Mediterranean
