Red Wine and Herb Roasted Mediterranean Vegetables

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

An oven-roasted medley of zucchini, eggplant, red bell peppers, and cherry tomatoes, infused with red wine and fresh Mediterranean herbs. This Mediterranean-inspired vegetarian recipe (mediterranean herbs), ready in about 50 minutes, pairs zucchini, eggplant, red bell peppers 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

• 2 medium, cut into 1-inch chunks zucchini
• 1 medium, cut into 1-inch cubes eggplant
• 2, seeded and cut into 1-inch strips red bell peppers
• 1 cup cherry tomatoes
• 1/2 cup red wine
• 3 tbsp olive oil
• 1 tbsp, chopped fresh rosemary
• 1 tbsp, chopped fresh thyme
• 3, thinly sliced garlic cloves
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat oven to 425°F. In a large mixing bowl, combine 2 medium zucchini chunks, 1 medium cubed eggplant, 2 red bell pepper strips, and 1 cup cherry tomatoes.
2. Step 2: Add 3 tbsp olive oil, 1/2 cup red wine, 3 thinly sliced garlic cloves, 1 tbsp chopped fresh rosemary, 1 tbsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat all vegetables evenly.
3. Step 3: Spread the vegetables in a single layer on a large rimmed baking sheet. Roast in the oven for 30-35 minutes, stirring halfway through, until vegetables are tender and lightly caramelized with a fragrant herb aroma.