Vegan Mediterranean Roasted Veggies A beautiful 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.
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!
Table of Contents
Ingredient Suggestions
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
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!
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.
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.
How to make a roasted veggie platter
Arrange the roasted veggies on a large platter. Add artichoke hearts and an assortment of pitted olives. Serve with pita bread or sliced baguettes accompanied with my heavenly hummus and vegan tzatziki dips. Make it a full meal by including bowls of this easy and delicious Mediterranean lemon orzo soup to enjoy along with your roasted veggies. So good!
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.
If you love this recipe ★★★★★ please be sure to rate it below! Sharing your experience lets me know that you enjoyed it and will help other readers decide if they should give the recipe a try too. Thanks a bunch!🥕
Recipe
Vegan Mediterranean Roasted Veggies
Equipment
- Chef's knife
- paring knife
- 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
Nutrition
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.
Connie Edwards McGaughy says
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!