Oven-Roasted Mediterranean Vegetables with Za'atar

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A colorful medley of Mediterranean vegetables roasted with za'atar and olive oil, perfect as a side or a light main. This mediterranean-inspired vegetarian (mediterranean) ready in about 45 minutes pairs zucchini, red bell pepper, eggplant for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 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 7 oz), sliced into 1/2-inch rounds zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 1 small (about 8 oz), cut into 1-inch cubes eggplant
• 1 small, cut into wedges red onion
• 1 cup cherry tomatoes
• 3 tbsp olive oil
• 2 tbsp za'atar seasoning
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lemon juice

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 1 medium sliced zucchini (1/2-inch rounds), 1 large red bell pepper cut into 1-inch pieces, 1 small eggplant cubed (1-inch), 1 small red onion cut into wedges, and 1 cup cherry tomatoes.
2. Step 2: Drizzle 3 tbsp olive oil over the vegetables, sprinkle 2 tbsp za'atar seasoning, 1 tsp salt, and 1/2 tsp black pepper. Toss well to evenly coat.
3. Step 3: Spread the vegetables in a single layer on a baking sheet lined with parchment paper. Roast for 25-30 minutes, tossing halfway through, until vegetables are tender and edges caramelize.
4. Step 4: Remove from oven and immediately drizzle 1 tbsp fresh lemon juice over the hot vegetables. Toss lightly and serve warm.