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    Home » Vegan Recipes

    Vegan Mediterranean Roasted Veggies

    Published: January 22, 2020 | 9:34 pm, Modified: May 15, 2023 by Connie Edwards McGaughy This post may contain affiliate links.

    Jump to Recipe

    Vegan Mediterranean Roasted Veggies 🌱A beautiful, healthful, array of freshly roasted veggies makes the ultimate starter or light meal! Here is everything you need to know to prepare your own delicious and nutritious oven roasted vegetables.

    A platter arranged with a variety of  Mediterranean roasted vegetables including eggplant, mushrooms, squash, cauliflower, and peppers, as well as artichoke hearts, tofu, and a dish of hummus.

    This gorgeous appetizer was prepared by my dear friends Christine and Jerri-Ann. Both are fantastic home cooks who love to create delicious, nutritious food. A couple years ago, I was invited to a get-together with them and a group of our friends. As soon as I walked in the door, this magnificent platter of colorful veggies immediately caught my attention.

    Perfectly roasted zucchini, yellow squash, eggplant, red peppers, portobello mushrooms, cauliflower, accompanied with with olives, artichoke hearts, and a smooth and creamy hummus, vegan tzatziki sauce, pita chips and baguettes. I was in veggie heaven!

    A platter arranged with a variety of  Mediterranean roasted vegetables including eggplant, mushrooms, squash, cauliflower, and peppers, as well as artichoke hearts, tofu, and a dish of hummus.

    What I love so much about this fabulous feast is that it is not only delicious, it is super nutritious! Loaded with vitamins and minerals, this is the ultimate guilt-free party starter!

    A platter arranged with a variety of  Mediterranean roasted vegetables including eggplant, mushrooms, squash, cauliflower, and peppers, as well as artichoke hearts, tofu, and a dish of hummus.

    Are roasted vegetables healthy?

    Yes! There is very good reason why Mediterranean cuisine is considered one of the healthiest on the planet and this roasted veggie platter is no exception. Plant-centric and loaded with heart-healthy goodness, this beautiful creation is a perfectly prepared & delish, nutrish dish.

    How to roast veggies without oil

    You can prepare this dish WFPB oil-free, simply by omitting the olive oil. Follow the same directions for baking, but you might need to adjust the time. I would also suggest adding additional seasoning to your liking. If you use starchy veggies (like sweet potatoes or carrots), steam them for a few minutes prior to roasting.

    A Shun chef knife on a marble cutting board with red onion, bell peppers, tomatoes, and squash.

    How to roast vegetables

    It's easy roasting your own veggies in the oven. Bell peppers take a bit longer, as you will want to remove the skins. Just follow the simple directions below!

    Red, orange, and yellow bell peppers on a cutting board.

    How to remove skins from peppers

    Bell peppers should be roasted whole. Whole roasting will cause the skins to blister. Place your whole peppers on a baking sheet. Bake peppers at 450º. Keep an eye on them, watching for the skin to blister all around. Remove peppers from the oven. Immediately transfer peppers to a deep bowl and cover tightly with clear plastic wrap or place in a paper bag and close securely. Allow them to sit and steam for at least one hour. The skins should peel off fairly easily after the peppers have cooled. Discard stems and seeds and slice peppers into large strips.

    A platter arranged with a variety of  Mediterranean roasted vegetables including eggplant, mushrooms, squash, cauliflower, and peppers, as well as artichoke hearts, tofu, and a dish of hummus.

    How to make a roasted veggie platter

    Choose your favorite assortment of these veggies (or add your own) for your platter:

    • Eggplant
    • Zucchini
    • Yellow Squash
    • Portobello Mushrooms
    • Red bell peppers* (pre-roasted and skinned)
    • Cauliflower (large florets)
    • Broccolini
    • Fennel
    • Red Onions

    Preheat oven to 450º

    Cut veggies lengthwise into spears or slices. Place a single layer of veggie spears onto a baking sheet or shallow oven-proof pan. Drizzle with extra virgin olive oil and sprinkle with coarse sea salt and freshly ground black pepper. Roast veggies in oven until tender and slightly browned. Roasting time varies by veggie, usually 25-45 minutes.

    🥕Tip: Line pan with parchment for easy release and clean-up.

    vegan mediterranean roasted veggies

    Arrange roasted veggies on a large platter. Add artichoke hearts and an assortment of pitted olives. Serve with pita bread or sliced baguettes accompanied with any of these fabulous vegan dips:

    • Heavenly Hummus
    • Easy Vegan Cheese Fondue
    • Best Vegan Tzatziki Sauce
    • Vegan Spinach Pistachio Pesto

    very vegan 🌱 very good

    Recipe

    vegan mediterranean roasted veggies

    Vegan Mediterranean Roasted Veggies

    by Connie🥕
    A beautiful, healthful, array of freshly roasted veggies make the ultimate starter or light meal!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 30 minutes mins
    Cook Time 45 minutes mins
    Course Appetizer, Dinner, Entree, Lunch, Main Course
    Cuisine Italian, Mediterranean, Plant Based, Vegan
    Servings 8
    Calories 52 kcal

    Equipment

    • Chef's knife
    • paring knife
    • Cutting board
    • baking sheet
    • large bowl
    • plastic wrap

    Ingredients
     
     

    • 2 whole red bell peppers *see special instructions below
    • 1 whole eggplant cut into spears
    • 2 whole zucchini cut into spears
    • 1 whole cauliflower large florets
    • 1 whole yellow squash cut into spears
    • 2 C portobello mushrooms sliced
    • 1 whole brocollini large florets
    • 1 whole fennel bulb sliced
    • 1 whole red onion sliced
    • 2 whole red bell peppers skinned* and cut into spears
    • 3 tablespoon olive oil extra virgin
    • 2 teaspoon sea salt coarse
    • ½ teaspoon black pepper freshly ground

    Instructions
     

    • Preheat oven to 450º
    • Line pan with parchment for easy release and clean-up.
    • Place a single layer of veggie spears onto a baking sheet or shallow oven-proof pan.
    • Drizzle with extra virgin olive oil and sprinkle with coarse sea salt and freshly ground black pepper.
    • Roast until tender and slightly browned. Roasting time varies by veggie, usually 25-45 minutes.

    *Roasted Red Peppers (prepare in advance)

    • Red bell peppers should be roasted whole, until outer skin is blistered all around and inner flesh is no longer firm when pressed.
    • Transfer peppers immediately to a deep bowl and cover tightly with clear plastic wrap or place in a paper bag and close securely. Allow peppers to sit and steam for at least one hour.
    • When cooled, skins should peel off fairly easily. Discard stems and seeds and slice peppers into large strips.

    Notes

    🥕Arrange roasted veggies on a large platter. Add hummus, artichokes, and an assortment of pitted olives. Serve with thinly sliced baguette and/or pita bread. Enjoy!

    Nutrition

    Calories: 52kcalCarbohydrates: 1gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 584mgPotassium: 78mgFiber: 1gSugar: 1gVitamin A: 16IUVitamin C: 1mgIron: 1mg

    These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.

    Tried this recipe?Let us know how it was!

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      Recipe Rating




    1. Connie Edwards McGaughy

      December 05, 2020 at 11:23 pm

      5 stars
      Oven roasting is such a delicious, nutritious and beautiful way to serve vegetables. Once you discover how easy it is, chances are this will become your favorite way to enjoy your veggies!

      Reply

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