This recipe is my proof that a sheet pan and a hot oven are all you really need to create something spectacular. It’s where humble vegetables—eggplant, peppers, fennel—go to become their absolute best selves: sweet, caramelized, and deeply, irresistibly flavorful.
Forget everything you know about sad, steamed side dishes. This is the ultimate Mediterranean roasted vegetable recipe, a vibrant, hearty jumble that’s so satisfying it easily stands on its own as a main course. It’s a celebration of simplicity and the incredible flavor you can achieve just by letting good ingredients shine.
More Than Just a Salad: Here’s Why You’ll Adore It
This dish has become a staple in my kitchen, and I know you’re going to love it, too. It’s the perfect embodiment of everything wonderful about Mediterranean cooking.
- Packed with Flavor: High-heat roasting caramelizes the vegetables, bringing out their natural sweetness which is perfectly balanced by the smoky paprika and bright, zesty dressing.
- Incredibly Versatile: Enjoy it warm as a side dish, at room temperature for lunch, or piled onto some crusty sourdough. It’s a fantastic meal-prep option!
- Nutrient-Dense & Satisfying: This isn’t a light, forgettable salad. It’s a healthy roasted vegetable salad for weight loss because the fiber from the veggies and protein from the beans will keep you feeling full and energized.
- Naturally Simple: It uses simple, whole-food ingredients and is naturally dairy-free and gluten-free, making it an easy and beautiful gluten-free Mediterranean side dish.
The Simple Ingredients That Make It Shine
The magic of Mediterranean cooking is all about letting beautiful ingredients speak for themselves. This recipe has a few stars that truly bring that philosophy to life.
Good Quality Extra Virgin Olive Oil
This is the heart of Mediterranean cooking! We use a good amount here not just for roasting, but also for the dressing. A quality extra-virgin olive oil brings a delicious, slightly peppery and fruity flavor that you just can’t get from other oils. Plus, it’s packed with healthy monounsaturated fats and antioxidants.
Fennel
If you haven’t cooked with fennel before, you are in for such a treat! When roasted, its mild licorice flavor completely transforms, becoming sweet, tender, and almost buttery. It adds a layer of complex, savory flavor that makes this dish feel truly special.
How to Turn This Salad into a Full Mediterranean Meal
One of my favorite things about this dish is how easily it can go from a simple side to the star of a beautiful, balanced plate. It’s all about adding a few simple components.
To create a complete meal, I love to serve this Mediterranean roasted vegetable recipe alongside a piece of simply grilled fish, like salmon or cod. The rich flavors of the roasted vegetables are a perfect match for the flaky fish.
You could also add a scoop of cooked whole grains like farro or quinoa, or serve it with warm whole-wheat pita bread for dipping. It’s all about creating a plate that’s balanced, colorful, and full of different textures.
Ready to fill your kitchen with the most amazing aromas?
Hearth-Roasted Vegetable & White Bean Salad
Ingredients
- 1 large eggplant about 1.25 lbs / 550g, halved lengthwise
- 2 large bell peppers 1 red, 1 yellow, left whole
- 1 large red onion peeled and cut into 8 wedges, root intact
- 1 large fennel bulb fronds removed, bulb cut into 8 wedges
- 4 cloves garlic thinly sliced
- 6 tablespoons 90 ml extra virgin olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 can 15-ounce / 425g cannellini beans, rinsed and drained
- ¼ cup 15g fresh flat-leaf parsley, finely chopped
- 1 tablespoon red wine vinegar
- 1 teaspoon fresh lemon zest
- 1 tablespoon fresh lemon juice
Instructions
- Prepare the Vegetables: Preheat your oven to 425°F (220°C). Position racks in the upper and lower thirds of the oven. On a large, rimmed baking sheet, arrange the eggplant halves (cut-side up), whole bell peppers, and the onion and fennel wedges.
- Create the Aromatic Oil: In a small bowl, whisk together 4 tablespoons of the extra virgin olive oil, the sliced garlic, smoked paprika, and dried oregano. Drizzle this infused oil evenly over all the vegetables on the pan. Use your hands to ensure everything is lightly coated, then sprinkle with the sea salt and black pepper.
- First Roast (High-Heat Charring): Place the baking sheet on the upper oven rack and roast for 25 minutes. The high, direct heat will begin to char the skins of the peppers and caramelize the edges of the other vegetables.
- Second Roast (Tender-Roast): After 25 minutes, carefully remove the pan from the oven. Flip the eggplant halves and use tongs to rotate the peppers and toss the onion and fennel wedges. Move the baking sheet to the lower oven rack and continue to roast for another 15-20 minutes, or until the eggplant is completely tender and collapsed and the pepper skins are blistered and blackened in spots.
- Steam and Peel: Remove the baking sheet from the oven. Immediately transfer the hot bell peppers to a bowl and cover it tightly with a plate or plastic wrap. Let them steam for 10 minutes, which will make the skins easy to peel off.
- Assemble the Salad Base: While the peppers steam, use a fork to gently scrape the cooked flesh of the eggplant away from its skin, placing the flesh into a large mixing bowl. Add the roasted onion and fennel wedges to the bowl. Once the peppers have steamed, peel away their skins and remove the stems and seeds. Roughly chop the pepper flesh and add it to the bowl with the other vegetables.
- Combine and Dress: Gently break up the larger pieces of vegetables in the bowl with a spoon. Add the rinsed cannellini beans and the chopped fresh parsley. In the same small bowl you used for the oil, whisk together the remaining 2 tablespoons of extra virgin olive oil, the red wine vinegar, lemon zest, and lemon juice. Pour this dressing over the vegetable and bean mixture and gently fold everything together. For the best flavor, let the salad sit for at least 10 minutes at room temperature before serving.
Notes
- Make-Ahead: This salad tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days. Allow it to come to room temperature for about 30 minutes before serving.
- Serving Suggestion: Serve warm or at room temperature alongside grilled halloumi, a piece of flaky white fish, or on top of toasted whole-grain sourdough bread.
- Bean Variations: If you don't have cannellini beans, chickpeas (garbanzo beans) are an excellent substitute and add a slightly firmer texture.
Nutrition Information
(per serving)- Calories: 193
- Total Fat: 10.8 g
- Saturated Fat: 1.5 g
- Sodium: 189 mg
- Carbohydrates: 21.4 g
- Dietary Fiber: 7.1 g
- Total Sugars: 8.8 g
- Added Sugars: 0 g
- Protein: 4.8 g
Concluding Thoughts
I truly hope you love this dish as much as I do. It’s more than just a recipe; it’s a celebration of how wonderful healthy eating can and should be—full of color, flavor, and joy. It’s the perfect example of how you can nourish your body without ever feeling deprived.
Give this Mediterranean roasted vegetable recipe a try and let me know what you think in the comments below. I can’t wait to hear how you make it your own!
