Roasted Mediterranean vegetables are the colorful, versatile medley that goes with everything: zucchini, eggplant, red pepper, red onion, tomatoes, and whole garlic cloves roasted in a single layer with ghee and a drizzle of balsamic. Twenty-five minutes in the oven and the vegetables emerge sweet, jammy, and lightly caramelized. It's the side that makes any main course look complete.
SERVES 6
This colorful and versatile vegetable medley can be served with many main courses, and is particularly tasty alongside Sun-Dried-Tomato-and-Fennel-Braised Short Ribs.
INGREDIENTS
2 large zucchinis, cut lengthwise then chopped
1 large eggplant, peeled and chopped
1 red bell pepper, seeded and chopped
1 red onion, chopped
5 medium tomatoes, whole
10 cloves garlic, whole
sea salt and pepper
2 tbsp/30 g ghee, melted
1 tbsp/15 ml balsamic vinegar
COOKING INSTRUCTIONS
Preheat oven to 375°F/190°C. Arrange Zucchinis, eggplant, red bell pepper, red onion, tomatoes and garlic on a baking dish in a single layer. Generously salt and pepper the vegetables and toss them with melted ghee. Drizzle with balsamic vinegar. Cook for 25 minutes.
Pro Tips
- Spread the vegetables in a single layer — crowding the pan steams them into mush where you want caramelized edges.
- Leave the garlic cloves whole in their skins; they roast into sweet, spreadable softness instead of bitter burnt bits.
- Salt generously before roasting — it draws out the vegetables' moisture and concentrates their natural sweetness.
- The whole tomatoes go in unpeeled and collapse beautifully into a jammy sauce that coats the other vegetables.
- Cut the eggplant and zucchini into even chunks so everything finishes tender at the same time.
Frequently Asked Questions
Can I roast these vegetables ahead?
Yes — they're excellent at room temperature, which makes them ideal for entertaining. Refrigerate leftovers for up to four days and rewarm or serve cold.
What main courses go with roasted Mediterranean vegetables?
They're particularly tasty alongside sun-dried-tomato-and-fennel-braised short ribs, but any simply prepared protein benefits from their sweetness.
Can I use other vegetables?
This medley is endlessly adaptable — mushrooms, fennel, and summer squash all roast well. Keep the sizes uniform and the single-layer rule.
Why peel the eggplant?
Peeled eggplant turns silky and creamy when roasted, absorbing the ghee and balsamic like a sponge. Unpeeled is fine too, just a little chewier.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Preheat oven to 375°F/190°C.
- Arrange Zucchinis, eggplant, red bell pepper, red onion, tomatoes and garlic on a baking dish in a single layer. Generously salt and pepper the vegetables and toss them with melted ghee.
- Drizzle with balsamic vinegar.
- Cook for 25 minutes.
