Roasted mediterranean vegetables with olive oil

September 5, 2016 Published by Dina

Eggplant, peppers, onion and zucchini are a classic mix in Mediterranean cuisines and very much the kind of foods I grew up with. I was reminded of this dish in a Spanish class recently (taught at VOM FASS by Heather of Heather’s Kitchen) and in the process of cleaning out the fridge before we left on a trip, made this dish for dinner one day. Even if you don’t usually like eggplant, I think you may like it in this dish.

I start the cooking on the stove top sauteeing the onion and garlic in oil, then adding the vegetables one at a time. When all the vegetables are coated with the oil and begin to cook I transfer them to a foil lined baking sheet and finish the cooking in a 400F oven for another 30 minutes or so. You have to be liberal with the oil because the eggplant absorbs a lot of it and the oil is an important flavour element in this dish. Use the best oil you can find. I used the Spanish olive oil from VOM FASS (formerly Crescendo), Kelowna, where you can find high quality oils, vinegars and spices.

Serve this dish on its own with crusty bread, with a green salad or alongside other dishes. It is also delicious on  grilled bread (bruschetta) or as a “dip” to scoop up with pita wedges.

When you read this post I will be somewhere on the Baltic sea experiencing a part of the world I have not seen before. I look forward to the experience and to sharing it here on these pages.

Stay tuned, as you know, I tell it like it is.

Roasted mediterranean vegetables

Roasted mediterranean vegetables


1/4 cup olive oil, more as needed

2 garlic cloves, sliced

1 onion, chopped

1 teaspoon coriander seeds

1 eggplant, cut into medium cubes

1 large green zucchini, cut into cubes, same size as the eggplant

1 large red bell  pepper, cut into squares

Salt and pepper

12 cherry tomatoes, halved


Heat the oil in a large skillet, add the garlic and cook until fragrant but not golden.

Add the onion, stir and cook until translucent, stirring.

Add the eggplant and cook, stirring, until the eggplant is coated with the oil. cook about 3 minutes.

Add the pepper and cook another 2-3 minutes, stirring and adding oil to prevent the skillet for drying out.

Add the zucchini and cook another couple of minutes, stirring.

Add salt and pepper.

remove from heat and transfer the vegetables to a foil lined baking sheet.

Add the halved cherry tomatoes, scattering them over the vegetables.

Place the baking sheet in the oven and cook for about 30 minutes or until the vegetables are cooked through.

Remove from oven, sprinkle with chopped parsley.

Serve warm.

Roasted mediterranean vegetables


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