Roasted Vegetable Medley

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 110 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Roasted Vegetable Medley take to make?

Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Roasted Vegetable Medley?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Roasted Vegetable Medley?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Roasted Vegetable Medley for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Roasted Vegetable Medley vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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