Mediterranean Roasted Vegetables with Balsamic Glaze

Cuisine: Mediterranean / Italian / Greek
Preparation Time: 20 minutes
Cooking Time: 35–40 minutes
Servings: 4–6

 Ingredients

For the Roasted Vegetables:

• 1 red bell pepper, cut into 1-inch pieces

• 1 yellow bell pepper, cut into 1-inch pieces

• 1 zucchini, sliced into half-moons

• 1 yellow squash, sliced into half-moons

• 1 red onion, cut into wedges

• 1 cup cherry tomatoes, whole or halved

• 1 small eggplant, cubed

• 3 cloves garlic, minced

• 3 tablespoons extra virgin olive oil

• 1 teaspoon dried oregano

• ½ teaspoon dried thyme

• ½ teaspoon paprika

• Salt and black pepper to taste

For the Balsamic Glaze:

• ¼ cup balsamic vinegar

• 1 teaspoon honey (or maple syrup for vegan option)

Optional Garnishes:

• Fresh basil or parsley, chopped

• Crumbled feta or goat cheese (optional but delicious)

 Instructions

1. Prepare the Vegetables
   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
   Wash and chop all vegetables into similar bite-sized pieces. This ensures even roasting.

2. Season the Vegetables
   In a large mixing bowl, combine bell peppers, zucchini, squash, onion, tomatoes, eggplant, and garlic.
   Drizzle with olive oil, and sprinkle with oregano, thyme, paprika, salt, and black pepper. Toss until everything is evenly coated.

3. Roast the Vegetables
   Spread the vegetables out in a single layer on the prepared baking sheet. Avoid overcrowding — this allows them to roast instead of steam.
   Roast for 35–40 minutes, stirring halfway through, until the vegetables are tender and slightly charred on the edges.

4. Make the Balsamic Glaze
   While the vegetables are roasting, add balsamic vinegar and honey to a small saucepan over medium heat.
   Bring to a gentle simmer and cook for 6–8 minutes, stirring occasionally, until the mixture reduces by half and thickens into a syrupy glaze. Remove from heat and let cool slightly — it will thicken more as it cools.

5. Combine and Serve
   Transfer the roasted vegetables to a large serving platter. Drizzle the balsamic glaze over the top, and sprinkle with fresh basil or parsley.
   For extra richness, add a few crumbles of feta or goat cheese before serving.

 Serving Suggestions

• Serve warm as a side dish with grilled meats, fish, or pasta.

• Use leftovers as a filling for wraps or paninis with hummus.

• Toss with cooked quinoa, couscous, or pasta for a wholesome vegetarian meal.

• Excellent paired with Greek chicken souvlaki (Recipe 6) or lamb chops (Recipe 10).

 Tips & Variations

• For crispy edges: Use a hot oven and don’t overcrowd the pan — airflow is key to caramelization.

• Add variety: Try including mushrooms, carrots, or asparagus depending on the season.

• Flavor boost: Add a handful of pitted Kalamata olives or a sprinkle of capers before roasting.

• Meal prep: These roasted vegetables store well in the fridge for up to 4 days and can be reheated or enjoyed cold in salads.

• Balsamic shortcut: If short on time, use store-bought balsamic glaze — just check that it’s made with real vinegar and not syrup substitutes.

 Mediterranean Story

Across the Mediterranean — from the rolling hills of Tuscany to the islands of Greece — roasting vegetables is more than just cooking; it’s an art form. Farmers’ markets overflow with vibrant produce, and the philosophy is always the same: “Let the ingredients shine.”

This dish embodies that simplicity — a colorful medley caramelized to perfection, kissed with olive oil, herbs, and the deep sweetness of balsamic reduction.

In the United States, Mediterranean roasted vegetables have become a modern classic — served in health cafés, bistros, and home kitchens alike. It’s a celebration of clean eating, where every forkful bursts with natural flavor, texture, and vitality.

Roasted to golden perfection and finished with that glossy balsamic drizzle, this dish tastes like sunshine and earth — a perfect reminder of how beautiful simple food can be.