Oven-Roasted Grilled Vegetables: Mediterranean, Effortless, All Year Long
Even without a barbecue, you can conjure up fragrant oven-roasted grilled vegetables—Mediterranean, juicy, and perfect any month of the year. Serve them as a side, an antipasto, or spooned over pasta and bruschetta.
 | From our selection Aubergines in Olive OilHandmade, no preservatives. € 7,90 Discover → |
Which vegetables work best?
- Zucchini and aubergines
- Bell peppers in every colour
- Red onions
- Cherry tomatoes
How to roast them
- Cut the vegetables into even pieces.
- Toss with extra-virgin olive oil, salt, garlic and herbs—rosemary and thyme are classic.
- Spread on a tray, leaving space between the pieces, and roast at 200 °C for 25–30 minutes.
- Turn halfway through, roasting until the edges are beautifully bronzed.
Little tricks for deeper flavour
Don’t crowd the tray or the vegetables will steam instead of roast. A splash of balsamic right out of the oven and a handful of fresh basil finish the dish with panache.
The express lane: straight from the jar
When time is short, reach for artisanal sott’olio vegetables: our aubergines in olive oil and peppers in olive oil are already grilled and preserved in extra-virgin olive oil—zero effort, maximum Mediterranean soul.
