Low-Oven Roasted Mediterranean Vegetable Medley

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A vibrant mix of zucchini, eggplant, bell peppers, and cherry tomatoes roasted slowly at a low temperature to develop a rich, caramelized flavor. This Mediterranean-inspired vegetarian recipe, ready in about 75 minutes, pairs zucchini, eggplant, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 large, sliced into 1/2-inch rounds zucchini
• 1 medium, cut into 1-inch cubes eggplant
• 1 large, seeded and sliced into strips red bell pepper
• 1 large, seeded and sliced into strips yellow bell pepper
• 1 cup whole cherry tomatoes
• 4 tbsp olive oil
• 3, minced garlic cloves
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup, chopped fresh basil leaves

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Instructions

1. Step 1: Preheat the oven to 275°F (135°C). In a large mixing bowl, combine 1 large sliced zucchini, 1 medium cubed eggplant, 1 large sliced red bell pepper, 1 large sliced yellow bell pepper, and 1 cup whole cherry tomatoes.
2. Step 2: Add 4 tablespoons olive oil, 3 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the vegetables. Toss thoroughly to coat every piece with the oil and seasoning.
3. Step 3: Spread the vegetables evenly on a large rimmed baking sheet lined with parchment paper. Roast in the preheated oven for 1 hour, stirring halfway through, until vegetables are tender and edges begin to caramelize.
4. Step 4: Remove from oven and sprinkle 1/4 cup chopped fresh basil leaves over the warm vegetables. Toss gently and serve as a side dish or over cooked grains.