Description
A vibrant and nutritious Mediterranean Roast Vegetables recipe that can be made easily in the oven or air fryer. This dish features a colorful mix of eggplant, zucchini, peppers, onion, garlic, and cherry tomatoes seasoned with aromatic herbs and spices, finished with fresh herbs and optional crumbled feta cheese for a savory touch. Perfect as a side or light main, this recipe is fragrant, flavorful, and packed with wholesome ingredients.
Ingredients
Vegetables
- ½ medium eggplant (sliced into 1-inch cubes)
- 1 small zucchini (sliced and halved or quartered)
- 1 red pepper (roughly sliced)
- 1 yellow pepper (or orange or green, roughly sliced)
- 1 medium red onion (peeled and chopped into rough chunks)
- 5 cloves garlic (peeled and quartered)
- 9 ounces cherry tomatoes (or other small tomatoes, chopped)
Seasonings and Herbs
- ½ teaspoon paprika
- 1 teaspoon dried mixed herbs (Italian seasoning or a blend of basil, oregano, thyme)
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons olive oil
- Fresh herbs for garnish (basil, thyme, oregano, chopped fresh parsley)
- Crumbled feta cheese (optional, for serving)
Instructions
- Preheat the oven or air fryer: For the oven method, preheat to 220°C (425°F). For the air fryer, preheat to 190°C (375°F).
- Prepare vegetables (oven): Scatter all chopped vegetables except the cherry tomatoes on a large baking tray lined with baking paper.
- Season vegetables (oven): Drizzle olive oil over the vegetables, sprinkle paprika, dried mixed herbs, salt, and pepper. Toss well using a big serving spoon to evenly coat.
- Roast first half (oven): Roast the vegetables for 15 minutes, then remove from oven.
- Toss and add tomatoes (oven): Toss the vegetables again, scatter the cherry tomatoes evenly over the tray.
- Roast second half (oven): Return to oven and roast for another 15 minutes or until the vegetables are golden brown, caramelized, and tender.
- Prepare vegetables (air fryer): Set cherry tomatoes aside. Toss all other chopped vegetables with olive oil, paprika, dried mixed herbs, salt, and pepper in a large bowl. Use less oil or spray if preferred.
- Air fry vegetables: Place half of the vegetables in the air fryer basket (or all if using oven-style air fryer). Air fry for 10 to 15 minutes, tossing every 5 minutes. Add cherry tomatoes halfway through cooking.
- Check doneness: Vegetables are ready when golden brown and tender. Remove from air fryer and transfer to serving bowl.
- Serve: Scatter fresh herbs and crumbled feta cheese over the hot vegetables and serve immediately.
Notes
- You can adjust the amount of olive oil depending on your preference or dietary needs; spraying oil works well especially for air frying.
- Choose fresh herbs according to season and availability—basil, thyme, oregano, or parsley all complement the dish.
- This dish can be served warm or at room temperature, making it versatile for meals or gatherings.
- Leftover roasted vegetables keep well in the refrigerator for up to 3 days and can be enjoyed cold or reheated.
- For a vegan version, omit the crumbled feta cheese or substitute with a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
