Low-Temperature Roasted Mediterranean Vegetables with Herb Oil
A colorful assortment of Mediterranean vegetables roasted slowly at low temperature to develop natural sweetness, finished with a bright herb-infused oil. This mediterranean-inspired vegetarian (mediterranean herbs) ready in about 90 minutes pairs medium, cut into 1-inch cubes eggplant, whole cherry tomatoes, medium, cut into wedges red onion 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
- 2 medium, cut into 1/2-inch thick rounds zucchini
- 1 medium, cut into 1-inch cubes eggplant
- 1 large, cut into 1-inch pieces red bell pepper
- 1 cup whole cherry tomatoes
- 1 medium, cut into wedges red onion
- 4 tbsp olive oil
- 1 tsp chopped fresh rosemary
- 1 tsp chopped fresh thyme
- 3 minced garlic cloves
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Preheat the oven to 275°F. In a large mixing bowl, toss 2 medium zucchini rounds, 1 medium eggplant cubes, 1 large red bell pepper pieces, 1 cup cherry tomatoes, and 1 medium red onion wedges with 4 tbsp olive oil, 1 tsp chopped rosemary, 1 tsp chopped thyme, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Spread the vegetables evenly on a large baking sheet in a single layer. Roast in the preheated oven for 1 hour and 15 minutes, stirring halfway through, until vegetables are tender and slightly caramelized but not browned.
- Step 3: Remove from the oven and transfer the vegetables to a serving dish. Drizzle with an additional 1 tbsp olive oil and sprinkle 2 tbsp chopped fresh parsley over the top before serving warm or at room temperature.
Frequently asked questions
How long does Low-Temperature Roasted Mediterranean Vegetables with Herb Oil take to make?
Total time is about 90 minutes (15 min prep + 75 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Low-Temperature Roasted Mediterranean Vegetables with Herb Oil?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole cherry tomatoes from drying out.
Can I substitute ingredients in Low-Temperature Roasted Mediterranean Vegetables with Herb Oil?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Low-Temperature Roasted Mediterranean Vegetables with Herb Oil for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Low-Temperature Roasted Mediterranean Vegetables with Herb Oil?
Mediterranean vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
Related recipes
Equipment for this recipe
Top-rated tools to make this recipe successfully.
