Mediterranean Roasted Vegetables with Herbs

Total Time
1hr
Prep 10 mins
Cook 50 mins

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

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.

Reviews

(1)
Most Helpful

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.

JustJanS July 07, 2002

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