What a fabulous way to use your Summer harvest! A variety of vegetables and herbs are baked in olive oil until buttery soft and delicious.Â
You can combine whatever you’re growing in your garden or picked up at the farmer’s market, as well as switching out the herbs to whatever you have on hand.Â
Olive oil is rich in monosaturated fats and antioxidants. Combined with the veggies and herbs, you’ve got a powerhouse of healthful benefits! Â
Full of flavor and melt-in-your-mouth texture, this healthy side dish will fast become one of your favorites! Â
Mediterranean Summer Baked Veggies
This is a delicious and easy way to use all of your summer harvest! Tomatoes, peppers, zucchini, eggplant and potatoes, all roasted in a zesty herb-infused olive oil mixture. The result is a rich, decadent vegetable dish, which is also super healthy!
Servings 6
Ingredients
- 1/2 large eggplant, cut into large wedges (see NOTES)
- 3 potatoes peeled, cut into medium-sized pieces
- 2 medium zucchini, cut into large wedges
- 2 medium tomatoes, chopped
- 2 red peppers, quartered
- 1 med/large onion, cut into large pieces
- 2 cloves garlic, chopped or minced
- 1/2 bunch fresh parsley, stems removed, chopped
- 1/4 cup fresh basil leaves, chopped
- 1/2 bunch fresh dill, chopped
- 1 tsp Kosher salt
- 1/2-3/4 tsp black pepper
- 1 tbsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 3/4 cup extra virgin olive oil
- 1 tbsp tomato paste
- 1/2-3/4 cup water
Instructions
- 1. Preheat oven to 400F
- 2. In a large mixing bowl, combine all the ingredients except the water. Mix well until all veggies are completely coated in the olive oil and herbs.
- 3. Pour the veggies onto a sheet pan and spread out evenly. Carefully drizzle the water around the veggies.
- Baked for 30 minutes, flip veggies, and bake 30 minutes longer.
- After one hour the veggies should be caramelized and velvety soft. Enjoy!
Notes
NOTE:Â
- Make sure vegetables are cut into large pieces-- allowing them to hold their shape (and not dissolve into mush) when cooked in the olive oil mixture.Â
- Â You can combine a drained, rinsed can of chickpeas with the veggies to make this a main dish meal.Â
- You can mix and match whatever veggies you grow in your garden or buy at the farmer's market: leeks, sweet potatoes, carrots, butternut squash and more.  You can also use whatever herbs you have-- oregano, rosemary, basil, sage and more. Â
- Yes, there's a lot of olive oil, but that's what makes this dish so scrumptious! You can mop up any remaining olive oil with some crusty bread-- yum! Â
This dish is delicious! I have 2 picky adult eaters at home and both of them really enjoyed it! It is a delightfully flavorful dish. Depending on the season, there is such a great assortment of vegetables to use!
So glad you and your family enjoyed it!