Mediterranean Roasted Vegetables with Herbs

READY IN: 1hr
Recipe by PalatablePastime

A great way to enjoy vegetables when herbs are going crazy in the garden! I think this dish goes especially well with lamb.

Top Review by JustJanS

Sorry Sue, but this one didn't thrill any of us for various reasons. I found that putting all the veg in together meant that the beans and celery had dried out way too much before the carrot was cooked. It was a big panful of veg, so it needed all of an hour to have them cooked, because the ones in the centre didn't cook unless you moved them around pretty often. I liked all the herbs in it and the tomatoes, though I would probably use tinned tomatoes and some of their juices next time. The eggplant really hogged all the oil and left the other veg a bit on the dry side.

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees.
  2. Toss together the eggplant, zucchini, onions, carrots, sun-dried tomatoes, squash, bell pepper, celery, green beans, olives, basil, marjoram, rosemary, thyme, and 1 1/2 tablespoons of olive oil in a large mixing bowl.
  3. Spread remaining 1 1/2 tablespoons of oil in shallow roasting pan or large baking sheet and place vegetables on top, spreading out; season with salt and black pepper to taste.
  4. Roast in oven at 450 degrees F for 30 minutes, stirring occasionally.
  5. Top with garlic and grape tomatoes and cook another 15-20 minutes or until vegetables are tender, still stirring once in awhile; cooking time may vary depending on size of vegetable pieces so check your vegetables towards the end of cooking.

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