🍽️Roasted Vegetables

Mediterranean-Style Roasted Vegetables (Sabzijat Beryan)

Name: Mediterranean-Style Roasted Vegetables (Sabzijat Beryan)
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Roasted Vegetables
Ingredients: 2 large bell peppers (assorted colors), cut into medium pieces; 1 medium zucchini, cut into chunks; 1 medium eggplant, cut into cubes; 1 medium red onion, cut into wedges; 200 g cherry tomatoes, halved; 3 tablespoons olive oil; 2 teaspoons dried oregano; 2 cloves garlic, minced; Salt, to taste; Freshly ground black pepper, to taste; 1 tablespoon fresh lemon juice; 1 tablespoon balsamic vinegar

"Transform humble garden vegetables into a sun-drenched Mediterranean feast with this vibrant, caramelized medley of rustic flavors."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

2 large bell peppers (assorted colors), cut into medium pieces
1 medium zucchini, cut into chunks
1 medium eggplant, cut into cubes
1 medium red onion, cut into wedges
200 g cherry tomatoes, halved
3 tablespoons olive oil
2 teaspoons dried oregano
2 cloves garlic, minced
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon fresh lemon juice
1 tablespoon balsamic vinegar

🌱 Vegan🌱 Vegetarian🌱 Gluten-Free🌱 Dairy-Free🌱 Low-Carb🌱 Mediterranean Diet🌱 Plant-Based⚡ Medium

❤️Health95%

😋Taste88%

🥳Joy92%

👨‍🍳Difficulty30/100

📜 The Story

The term 'Sabzijat Beryan' draws from Persian roots where 'Sabzijat' refers to vegetables and 'Beryan' denotes the roasting process, reflecting a culinary bridge between Iranian and Mediterranean traditions. This preparation highlights the historical trade routes that shared olive oil and aromatic herbs across the Levant and Central Asia.

🧬 Flavor DNA

🍋Sour

6/10

🧂Salty

4/10

🌶️Spicy

1/10

🍯Sweet

5/10

🍄umami

5/10

☕Bitter

2/10

✨ Sensory Profile

"A vibrant kaleidoscope of colors meets the nose with a fragrant cloud of roasted garlic and earthy oregano. Each bite offers a harmonious contrast between the silky, melt-in-your-mouth eggplant and the bright, acidic pop of blistered cherry tomatoes."

Chef's Mastery

💡

The Secret

For the best caramelization, ensure the vegetables are completely dry before tossing with oil, and use a dark-colored baking sheet which absorbs more heat.

⚠️

Avoid This

Overcrowding the baking sheet, which creates steam and leads to soggy vegetables rather than the desired charred, roasted edges.

❄️

Storage

Store leftovers in an airtight container for up to 3 days; reheat in a hot oven or air fryer to restore the texture.

Instructions

Preheat the oven to 200°C (390°F). Lightly grease or line a large baking sheet.

Cut all vegetables into evenly sized pieces to ensure even roasting.

In a large bowl, combine the bell peppers, zucchini, eggplant, red onion, and cherry tomatoes.

Add the olive oil, dried oregano, minced garlic, salt, black pepper, lemon juice, and balsamic vinegar. Toss well until all vegetables are evenly coated.

Spread the vegetables in a single layer on the prepared baking sheet, making sure they are not overcrowded.

Roast for 25–30 minutes, stirring once halfway through, until the vegetables are tender and lightly browned around the edges.

Remove from the oven and serve warm as a flavorful side dish or a light main course.