Oven-Roasted Mediterranean Vegetables with Herbs

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

An assortment of colorful Mediterranean vegetables roasted with garlic and fresh herbs for a fragrant side dish. This Thai recipe, ready in about 45 minutes, pairs eggplant, zucchini, 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 medium (about 1 lb), cut into 1-inch cubes eggplant
• 2 medium, sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 medium, cut into wedges red onion
• 4 cloves, minced garlic
• 4 tbsp olive oil
• 1 tsp dried oregano
• 1 tbsp, chopped fresh thyme
• 1 tsp salt
• 1/2 tsp black pepper

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

Instructions

1. Step 1: Preheat oven to 425°F. In a large mixing bowl, combine 1 medium eggplant cut into 1-inch cubes, 2 sliced zucchini, 1 chopped red bell pepper, and 1 medium red onion cut into wedges.
2. Step 2: Add 4 minced garlic cloves, 4 tbsp olive oil, 1 tsp dried oregano, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Toss to evenly coat all vegetables.
3. Step 3: Spread the vegetables in a single layer on a large baking sheet.
4. Step 4: Roast in the oven for 25-30 minutes, stirring halfway through, until vegetables are tender and edges are caramelized.
5. Step 5: Remove from oven and serve warm as a side or over grains.