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

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

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)

Method
 

  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.