Mediterranean Roasted Vegetable Medley

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

A vibrant roasted vegetable dish showcasing a vibrant Mediterranean veggie lineup, featuring zucchini, eggplant, bell peppers, and tomatoes with garlic and herbs. This mediterranean-inspired vegetarian (vegan, gluten free) ready in about 45 minutes pairs small, diced into 1-inch cubes eggplant, medium, quartered roma tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 110 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 medium, sliced into 1/2-inch rounds zucchini
• 1 small, diced into 1-inch cubes eggplant
• 1 large, cut into 1-inch pieces red bell pepper
• 2 medium, quartered roma tomatoes
• 3 tbsp olive oil
• 3 cloves minced garlic
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh basil leaves

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 medium sliced zucchini, 1 small diced eggplant, 1 large chopped red bell pepper, and 2 quartered roma tomatoes.
2. Step 2: Add 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper; toss thoroughly to coat all vegetables evenly.
3. Step 3: Spread the vegetables in a single layer on a large rimmed baking sheet and roast for 25-30 minutes, stirring halfway through, until tender and caramelized around the edges.
4. Step 4: Remove from oven, sprinkle 1/4 cup chopped fresh basil over the top, and gently toss before serving warm.