Oven‑Roasted Vegetables: A Stunning Dish That Always Steals the Show

The credit for this gorgeous roasted Mediterranean vegetables dish goes to Marlene Kanounian. Her recipe is not only a feast for the eyes, but it tastes absolutely heavenly. The vegetables roast into tender, caramelized perfection, and the colors alone make the dish look like it belongs at a celebration.

It does take a little time to arrange the vegetables neatly in the baking pan, but the presentation is worth every minute—especially if you’re hosting an event or bringing a covered dish to share. Trust me, everyone will ask you for the recipe, and naturally you’ll point them right here to my blog.

After making it once, I’m convinced it will become a household staple. I’m so grateful to Marlene for generously sharing this succulent, show‑stopping dish.

For seasoning, I ordered Aleppo pepper and Greek seasoning. The Greek seasoning is essential—it truly makes the dish sing.

Roasted Vegetables Recipe

Roasted Vegetables Ingredients:

2 green Zucchinis
2 yellow Zucchinis
1 Eggplant
3 Yukon potatoes
2 small red peppers
1 extra-large white Onion
1/4 cup Olive Oil
2 tablespoons Sea Salt
1 tablespoon Aleppo Pepper
2 tablespoons Cavender’s all-purpose Greek Seasoning
1 tablespoon Tomato Paste
4 tablespoons fresh Lemon Juice
1 can 14.5oz Diced Tomatoes

Slice all the vegetables.

Line the baking pan with the diced tomatoes.

Mix the olive oil, salt, Aleppo pepper, Greek Seasoning, tomato paste, lemon juice, in a dish. Add to the vegetables and mix well.