No-Salt Oven-Roasted Mediterranean Vegetables

By AislePrompt Editorial · Published 2026-08-08 · Updated 2026-08-08

A colorful medley of Mediterranean vegetables oven-roasted with olive oil and herbs, delivering a rich flavor without any added salt. This Mediterranean-inspired vegetarian recipe, ready in about 45 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 140 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 (about 200g), cut into 1-inch chunks zucchini
• 1 small (about 150g), cut into 1-inch chunks eggplant
• 1 medium, cut into 1-inch pieces red bell pepper
• 1 cup (150g), halved cherry tomatoes
• 1 small, cut into wedges red onion
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp dried thyme
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lemon juice

The sheet pan we’d roast this on → Best Sheet Pans in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat your oven to 425°F (220°C). In a large bowl, combine 1 medium zucchini (200g) cut into 1-inch chunks, 1 small eggplant (150g) cut into 1-inch chunks, 1 medium red bell pepper cut into 1-inch pieces, 1 cup halved cherry tomatoes (150g), and 1 small red onion cut into wedges.
2. Step 2: Drizzle the vegetables with 3 tbsp olive oil, then sprinkle 1 tsp dried oregano, 1 tsp dried thyme, and 1/2 tsp freshly ground black pepper over them.
3. Step 3: Toss everything gently to coat the vegetables evenly with oil and herbs.
4. Step 4: Spread the vegetables in a single layer on a baking sheet lined with parchment paper.
5. Step 5: Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized at the edges.
6. Step 6: Remove from oven, drizzle with 1 tbsp fresh lemon juice, and toss lightly before serving warm.