Mediterranean Roasted Vegetable Platter With Herb Dressing – Colorful, Flavorful, and Easy

If you love vibrant flavors and simple cooking, this Mediterranean roasted vegetable platter is an easy win. It’s all about crisp-tender veggies, caramelized edges, and a bright herb dressing that ties everything together. This is the kind of dish that works for weeknight dinners, casual gatherings, or as a centerpiece for a relaxed weekend spread.

Serve it warm or at room temperature, and let everyone build their own plate. It’s fresh, flexible, and satisfying without feeling heavy.

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Mediterranean Roasted Vegetable Platter With Herb Dressing - Colorful, Flavorful, and Easy

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Ingredients

• Vegetables: 1 large eggplant, cut into 1-inch chunks
• 2 red bell peppers, seeded and sliced into thick strips
• 1 yellow bell pepper, seeded and sliced
• 2 medium zucchini, sliced into half-moons
• 1 red onion, cut into wedges
• 1 pint cherry tomatoes, left whole
• 1 small head of broccoli or broccolini, cut into florets
• 1 small bunch asparagus, trimmed (optional)
• For Roasting: 3–4 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon smoked or sweet paprika
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• Herb Dressing: 1/3 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice (plus more to taste)
• 1 teaspoon lemon zest
• 1 tablespoon red wine vinegar
• 1 small garlic clove, finely grated or minced
• 1/2 cup fresh parsley, finely chopped
• 1/4 cup fresh basil, finely chopped
• 2 tablespoons fresh mint, finely chopped (optional but great)
• 1 teaspoon honey or maple syrup (to balance acidity)
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and black pepper to taste
• To Serve (optional): Crumbled feta or shaved ricotta salata
• Kalamata olives, pitted
• Lemon wedges
• Warm pita, crusty bread, or cooked grains (farro, quinoa, couscous)

Instructions

• Preheat and prep: Heat your oven to 425°F (220°C).Line two large sheet pans with parchment for easier cleanup.
• Season the vegetables: In a big bowl, toss eggplant, peppers, zucchini, onion, and broccoli with olive oil, oregano, paprika, cumin, salt, and pepper. Add the cherry tomatoes and asparagus last with a light drizzle of oil—they cook faster.
• Spread in a single layer: Divide the vegetables between the sheet pans. Keep space between pieces so they roast instead of steam.
• Roast in stages: Roast the sturdier veggies (eggplant, peppers, onion, broccoli) for 15 minutes.Pull the pans out, flip with a spatula, then add tomatoes and asparagus. Roast another 10–15 minutes until edges are caramelized and vegetables are tender with a little bite.
• Make the herb dressing: Whisk olive oil, lemon juice, lemon zest, red wine vinegar, garlic, parsley, basil, mint, honey, and red pepper flakes. Season with salt and pepper.Adjust acidity with more lemon or vinegar if needed.
• Assemble the platter: Arrange the roasted vegetables on a large platter. Drizzle generously with the herb dressing. Reserve a bit for the table.
• Garnish and serve: Add olives and a sprinkle of feta if you like.Serve with warm pita, bread, or grains. Offer lemon wedges for extra brightness.

What Makes This Special

This platter brings together a rainbow of vegetables, each roasted until sweet and lightly charred. The herb dressing—lemony, garlicky, and green—adds a punch that turns simple roasted veg into something memorable.

It’s naturally vegetarian, dairy-free, and gluten-free, and it pairs with almost anything. You can serve it alongside grilled fish or chicken, tuck it into wraps with hummus, or spoon it over grains for a complete meal. Best of all, it’s forgiving and customizable, so use what you have and what’s in season.

What You’ll Need

• Vegetables:
  • 1 large eggplant, cut into 1-inch chunks
  • 2 red bell peppers, seeded and sliced into thick strips
  • 1 yellow bell pepper, seeded and sliced
  • 2 medium zucchini, sliced into half-moons
  • 1 red onion, cut into wedges
  • 1 pint cherry tomatoes, left whole
  • 1 small head of broccoli or broccolini, cut into florets
  • 1 small bunch asparagus, trimmed (optional)
• For Roasting:
  • 3–4 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked or sweet paprika
  • 1/2 teaspoon ground cumin
  • Kosher salt and freshly ground black pepper
• Herb Dressing:
  • 1/3 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (plus more to taste)
  • 1 teaspoon lemon zest
  • 1 tablespoon red wine vinegar
  • 1 small garlic clove, finely grated or minced
  • 1/2 cup fresh parsley, finely chopped
  • 1/4 cup fresh basil, finely chopped
  • 2 tablespoons fresh mint, finely chopped (optional but great)
  • 1 teaspoon honey or maple syrup (to balance acidity)
  • 1/4 teaspoon crushed red pepper flakes (optional)
  • Salt and black pepper to taste
• To Serve (optional):
  • Crumbled feta or shaved ricotta salata
  • Kalamata olives, pitted
  • Lemon wedges
  • Warm pita, crusty bread, or cooked grains (farro, quinoa, couscous)

Instructions

1. Preheat and prep: Heat your oven to 425°F (220°C).

   Line two large sheet pans with parchment for easier cleanup.

2. Season the vegetables: In a big bowl, toss eggplant, peppers, zucchini, onion, and broccoli with olive oil, oregano, paprika, cumin, salt, and pepper. Add the cherry tomatoes and asparagus last with a light drizzle of oil—they cook faster.
3. Spread in a single layer: Divide the vegetables between the sheet pans. Keep space between pieces so they roast instead of steam.
4. Roast in stages: Roast the sturdier veggies (eggplant, peppers, onion, broccoli) for 15 minutes.

   Pull the pans out, flip with a spatula, then add tomatoes and asparagus. Roast another 10–15 minutes until edges are caramelized and vegetables are tender with a little bite.

5. Make the herb dressing: Whisk olive oil, lemon juice, lemon zest, red wine vinegar, garlic, parsley, basil, mint, honey, and red pepper flakes. Season with salt and pepper.

   Adjust acidity with more lemon or vinegar if needed.

6. Assemble the platter: Arrange the roasted vegetables on a large platter. Drizzle generously with the herb dressing. Reserve a bit for the table.
7. Garnish and serve: Add olives and a sprinkle of feta if you like.

   Serve with warm pita, bread, or grains. Offer lemon wedges for extra brightness.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 4 days. Keep dressing separate if possible.
• Reheat: Rewarm on a sheet pan at 350°F (175°C) for 8–10 minutes, or enjoy at room temperature.

  Avoid microwaving cherry tomatoes—they can burst.

• Freezing: Not ideal for delicate vegetables like zucchini and peppers. If you must freeze, use only sturdier veg (peppers and eggplant) and expect a softer texture.
• Make-ahead: Roast vegetables up to 24 hours ahead. Bring to room temperature and dress just before serving for best texture and flavor.

Health Benefits

• Rich in fiber and antioxidants: Peppers, tomatoes, and eggplant bring vitamins A, C, and phytonutrients that support immune health and reduce oxidative stress.
• Heart-healthy fats: Extra-virgin olive oil provides monounsaturated fats linked to improved cholesterol balance.
• Low in refined carbs: This is a nutrient-dense option that keeps you full while avoiding heavy sauces and added sugars.
• Anti-inflammatory herbs: Parsley, basil, and mint add polyphenols that may support circulation and digestion.
• Customizable for dietary needs: Keep it vegan by skipping cheese, or add protein like chickpeas or grilled chicken if desired.

Pitfalls to Watch Out For

• Crowding the pan: Overpacked pans steam vegetables.

  Use two pans and keep space between pieces.

• Uneven cuts: Keep chunks similar in size so everything cooks evenly. Eggplant can be slightly larger since it softens quickly.
• Skipping salt: Salt before roasting and again to taste after dressing. It unlocks flavor and balances acidity.
• Overcooking delicate veggies: Add tomatoes and asparagus halfway through to prevent mushy textures.
• Flat dressing: If the dressing tastes dull, add a pinch of salt and a squeeze of lemon.

  A tiny drizzle of honey smooths sharp edges.

Recipe Variations

• Add protein: Toss in roasted chickpeas, grilled halloumi, or slices of roasted chicken. For seafood lovers, try grilled shrimp on top.
• Spice it up: Swap paprika for harissa paste or add a pinch of sumac for a lemony lift.
• Change the herbs: Use dill and chives for a fresh twist, or cilantro and oregano for a bolder edge.
• Creamy finish: Swirl in a tahini-lemon drizzle or a dollop of garlicky yogurt for contrast.
• Grain bowl style: Serve over warm farro or quinoa with a handful of arugula and a sprinkle of nuts or seeds.
• Winter swap: Use carrots, sweet potatoes, red onions, and cauliflower. Roast a bit longer until caramelized.

FAQ

Can I roast the vegetables in an air fryer?

Yes.

Work in batches at 400°F (200°C), shaking halfway. Most vegetables will take 10–15 minutes depending on size. Don’t crowd the basket.

What can I use instead of eggplant?

Try more zucchini, portobello mushrooms, or extra bell peppers.

Cauliflower florets also roast beautifully and add heft.

Can I make the dressing without fresh herbs?

Fresh herbs are best, but you can use 1–2 teaspoons each of dried parsley and basil. Let the dressing sit 10 minutes to hydrate the herbs and mellow the garlic.

How do I keep the vegetables from getting soggy?

Dry them well after washing, don’t crowd the pans, and roast at a high temperature. Add delicate vegetables later in the cook time and avoid excessive oil.

Is this good served cold?

Yes, it’s great at room temperature and still tasty cold.

If serving cold, dress lightly just before serving to keep flavors bright.

What wine pairs well with this?

A crisp white like Sauvignon Blanc or a dry rosé complements the lemony dressing and sweet roasted flavors. Light reds like Grenache also work.

Can I prep anything ahead?

Chop vegetables and mix the dressing up to 24 hours ahead. Store separately.

Roast and assemble just before serving for the best texture.

Wrapping Up

This Mediterranean roasted vegetable platter is simple, colorful, and full of bright flavor. It works as a side, a light main, or a base for add-ins like chickpeas or feta. Keep the seasoning straightforward, roast hot, and finish with that zesty herb dressing.

It’s the kind of recipe you’ll come back to whenever you want something easy, fresh, and crowd-pleasing.