The ultimate form of Sunday self-care – golden, caramelised veggies that make the week ahead taste better.
To me this dish 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 (vine) tomatoes) 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.
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.
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.
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.
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.
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.
Potato Gratin Recipe
The BEST Roast Potatoes Recipe
Ultimate Loaded Potato Salad Recipe
Roasted Cauliflower Salad Recipe
Kale, Quinoa and Halloumi Salad Recipe
Disclaimer re gluten-free and dairy-free recipes
My new book, Simple Dinners Every Day, is here! Click through to find a copy at your preferred retailer.
Some of the links throughout this website are commissionable affiliate links. Read full disclaimer here.
For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.
