Description
A vibrant and healthy Mediterranean roasted vegetable dish featuring capsicums, eggplant, zucchini, onions, and truss tomatoes, seasoned with dried oregano and balsamic vinegar. Perfect as a side or a light main, this recipe showcases the natural sweetness of roasted vegetables with a tangy finish.
Ingredients
Scale
Vegetables
- 2 capsicums (bell peppers), cut into thick strips
- 1 eggplant (aubergine), sliced into rounds, then cut into small cubes
- 2–3 zucchini (courgettes), sliced into thick rounds
- 2 red onions, quartered
- 2 bunches of truss tomatoes (tomatoes on the vine)
Seasonings and Oils
- ¼ cup (60 ml) extra-virgin olive oil, plus extra for drizzling
- 1 tsp dried oregano
- 1 tsp sea salt flakes, plus extra to taste
- ½ tsp freshly cracked black pepper
- 2 tbsp balsamic vinegar
Instructions
- Arrange the veggies on the trays: Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced). Line one or two large baking trays with baking (parchment) paper to prepare for roasting the vegetables evenly.
- Arrange the vegetables: Lay out the capsicum, eggplant, zucchini, and onion in a single layer on the trays. Avoid overcrowding to ensure even roasting and caramelization.
- Add the seasonings: Drizzle the vegetables with the extra-virgin olive oil, then sprinkle with dried oregano, 1 teaspoon of sea salt flakes, and freshly cracked black pepper. Toss thoroughly to coat all pieces evenly.
- Roast, then add the tomatoes: Place the trays in the preheated oven and roast for 15 minutes. Remove the trays and add the truss tomatoes on top of the partially roasted vegetables. Drizzle the tomatoes with a little extra olive oil and sprinkle with additional salt to enhance their flavor. If using two trays, swap their positions for even cooking, then return to the oven.
- Finish cooking: Continue roasting for another 20 minutes, making the total roast time approximately 35 minutes. Roast until the vegetables are tender, golden, and the tomatoes are blistered lightly for a perfect texture and flavor balance.
- Serve: Remove from the oven and drizzle the roasted vegetable medley with balsamic vinegar. Serve warm, at room temperature, or cold according to preference. This dish is delicious served any way you like.
Notes
- For an air fryer adaptation, cut vegetables smaller and cook in batches to avoid overcrowding (see note 1).
- Use parchment paper to prevent sticking and to make cleanup easier.
- You can swap or add other Mediterranean vegetables like carrots or mushrooms based on availability.
- Adjust seasoning to taste, especially salt and pepper, for your preference.
- Leftovers can be refrigerated and served cold or reheated gently for later meals.
