Bright, colorful, and full of bold Mediterranean flavors, this Mediterranean Roasted Vegetables dish is a perfect side for any meal. Featuring zucchini, cherry tomatoes, bell peppers, and baby potatoes tossed in olive oil, balsamic vinegar, and pesto, these roasted veggies are a feast for the senses. Whether paired with grilled meats or served as a vegetarian main course, this recipe is simple to make and incredibly delicious.
Ingredients
For the Vegetables:
- 2 medium zucchini, cut into ½-inch slices
- 1 pint cherry tomatoes
- 1 medium red onion, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 pound baby potatoes, quartered
For the Marinade:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons basil pesto
- ¼ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For Garnish:
- Fresh parsley, chopped
- 2 tablespoons Parmesan cheese, grated (more or less, to taste)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the Vegetables: In a large bowl, combine the zucchini, cherry tomatoes, red onion, bell pepper, and baby potatoes.
- Make the Marinade: In a small bowl, whisk together olive oil, balsamic vinegar, basil pesto, Italian seasoning, salt, and black pepper.
- Toss the Vegetables: Pour the marinade over the vegetables and toss well to coat evenly.
- Roast the Vegetables: Spread the vegetables in an even layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Garnish and Serve: Remove the vegetables from the oven and sprinkle with grated Parmesan cheese and fresh parsley. Serve warm as a side dish or enjoy as a light main course with crusty bread or rice.
Conclusion
These Mediterranean Roasted Vegetables are a versatile and flavorful dish that’s as healthy as it is delicious. The combination of roasted vegetables with pesto and Parmesan adds a burst of flavor to every bite. Perfect for any occasion, this recipe is sure to become a staple in your kitchen.
Mediterranean Roasted Vegetables: A Colorful and Flavorful Side Dish
Ingredients
For the Vegetables:
- 2 medium zucchini cut into ½-inch slices
- 1 pint cherry tomatoes
- 1 medium red onion cut into 1-inch pieces
- 1 yellow bell pepper cut into 1-inch pieces
- 1 pound baby potatoes quartered
For the Marinade:
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons basil pesto
- ¼ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
For Garnish:
- Fresh parsley chopped
- 2 tablespoons Parmesan cheese grated (more or less, to taste)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
- Prepare the Vegetables: In a large bowl, combine the zucchini, cherry tomatoes, red onion, bell pepper, and baby potatoes.
- Make the Marinade: In a small bowl, whisk together olive oil, balsamic vinegar, basil pesto, Italian seasoning, salt, and black pepper.
- Toss the Vegetables: Pour the marinade over the vegetables and toss well to coat evenly.
- Roast the Vegetables: Spread the vegetables in an even layer on the prepared baking sheet. Roast in the preheated oven for 25–30 minutes, stirring halfway through, until the vegetables are tender and slightly caramelized.
- Garnish and Serve: Remove the vegetables from the oven and sprinkle with grated Parmesan cheese and fresh parsley. Serve warm as a side dish or enjoy as a light main course with crusty bread or rice.