Mediterranean Roasted Vegetables

Preparation Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.

Prepare the Vegetables In a large bowl, combine the cherry tomatoes, red and yellow bell peppers, zucchini, yellow squash, red onion, and eggplant. Drizzle olive oil over the vegetables, then add minced garlic, dried oregano, dried thyme, dried basil, salt, and pepper. Toss to coat the vegetables evenly.

Roast the Vegetables Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and lightly browned.

Make the Mediterranean Dressing In a small bowl, whisk together balsamic vinegar, lemon juice, Dijon mustard, honey, olive oil, salt, and pepper until well combined.

Serve Transfer the roasted vegetables to a serving dish, drizzle with the Mediterranean dressing, and garnish with fresh parsley. Serve hot as a side dish or as a light main course.

6.Enjoy your Mediterranean Roasted Vegetables with the flavors of the sunny Mediterranean! This dish pairs well with grilled meats, couscous, or as part of a mezze platter.