Herb and garlic marinated roasted vegetables are oven roasted and marinated with a savory blend of olive oil, garlic, balsamic vinegar, oregano, basil and mint. This savory marinade infuses the vegetables with wonderful flavor that improves with each day. You'll appreciate having a batch on hand in your refrigerator to enjoy throughout the week in countless ways!
Every once in a while my mom hands us a jar or two of these herb and garlic marinated roasted vegetables and they disappear within days. There's nothing like a batch of colorful and savory mixed vegetables sitting in the fridge to encourage you to eat your veggies!
Believe me when I say you'll be serving them with everything: with a wedge of crusty bread; in your sandwiches or wraps with cheese and/or cured meats; as a side dish; as a vegetable antipasto (vegetarians will thank you) or straight out of the jar!
But you don't have to wait for the summer months to enjoy roasted veggies! These roasted Italian vegetables can be made year round either in the oven, on the stove top in a grill pan, or during the summer months on your outdoor grill. You can vary the vegetables as well as the flavors with herbs of your choice.
Which vegetables work well for this recipe?
I am partial to my eggplant, zucchini and pepper combination, however other vegetables that work well in this recipe include yellow squash, mushrooms or asparagus.
Ingredient list
- Eggplant
- Peppers
- Zucchini
- Olive oil
- Balsamic vinegar
- Garlic
- Oregano
- Basil
- Mint
Equipment
- 2- 440 ml Mason jars
- Alternately, you may place the vegetables in any glass food storage container of your choice.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
Step by Step Instructions
Prepare the vegetable marinade
- In a small bowl, stir together olive oil, balsamic vinegar, thinly sliced garlic, oregano and salt. Set aside.
Prepare the vegetables
- Preheat broiler and move the oven rack to the top position in your oven.
- Wash the vegetables and slice the eggplant and zucchini into ¼ inch pieces. Avoid paper thin slices as they will break apart when they are tossed in the marinade. Cut peppers into 1-inch strips
- If the mouth of your jar is narrow, slice the eggplant rounds in half and the slices of zucchini in half lengthwise.
- Working in 2 batches, place the sliced vegetables on a large baking sheet without overlapping. They do not require any oil or salt at this time.
- Broil for 5-6 minutes per side, until tender but not mushy.
- Repeat with the remaining vegetables.
- Once broiled, transfer them to a large, wide bowl.
- When slightly cooled, drizzle the marinade over the vegetables.
- Chop the basil and mint leaves in a chiffonade and add to the bowl.
- Gently toss until the vegetables are evenly coated in the marinade.
- Pay particular attention to the eggplant slices to ensure they absorb enough of the marinade otherwise they will be dry.
- Taste and add additional salt and/or herbs, to taste.
- Let sit at room temperature for one hour.
To store
- Layer the vegetables in 2 clean Mason jars, packing them down with a fork.
- Pour any additional marinade over the top making sure that there is a thin layer of oil covering the top. Otherwise drizzle additional oil over the top to ensure they are covered.
- Seal the jars and keep refrigerated for up to a week.
- They can be served immediately but are even more flavorful the followinng day as the vegetables soak up the marinade.
How to serve marinated roasted vegetables
These vegetables are delicious enjoyed as is, with a chunk of crusty bread of course! But here are more great ways to use them:
- Pressed panini with cheese and/or cured meats
- As part of your antipasto platter
- Crostini
- Wraps
- Quesadillas
Recipe Notes
-Other vegetables that work well in this recipe are yellow squash, mushrooms, and asparagus.
-Add herbs of your choice including thyme, parsley, rosemary or tarragon.
-This recipe makes enough vegetables to fill 2-440 ml jars.
-Alternately, you may store them in another glass food storage container of your choice.
-Keep refrigerated for up to one week. Make sure there is a thin film of olive oil covering the top layer of vegetables.
-Do not slice the vegetables paper thin or they will fall apart when tossed with the marinade.
-Although it may seem odd, the vegetables do not require any oil during broiling. They will soak up the marinade better if they are dry roasted.
-Aside from oven roasting the veggies, they may be cooked in a grill pan on your stove top; or on your outdoor grill.
Did you try out this recipe?
Let me know how much you enjoyed it by rating it in the recipe card below!
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More delicious Italian side vegetable recipes!
- Sautéed Broccoli and Potatoes
- Grilled Zucchini with Mint and Vinegar
- Sweet and Sour Squash
- Italian Potato Salad with Roasted Red Peppers and Tomatoes
- Roasted Fennel with Parmesan and Breadcrumbs
- Trapani Style Potatoes Vastase
- Cheesy Swiss Chard and Potato Casserole
- Italian Green Bean Salad
Ingredients
For the marinade
- ½ cup olive oil
- 2 tbsp. balsamic vinegar
- 2 cloves garlic thinly sliced
- ¾ teaspoon salt
- 1½ tsp. oregano
- 5-6 mint leaves
- 7-8 basil leaves
Vegetables
- 1 medium eggplant sliced into ¼ inch rounds
- 2 zucchini sliced lenghthwise into ¼ inch strips
- 2 bell peppers cut into 1 inch strips
Instructions
Prepare the marinade
- In a small bowl, stir together olive oil, balsamic vinegar, thinly sliced garlic, oregano and salt. Set aside.
Prepare the vegetables
- Preheat broiler and move the oven rack to the top position in your oven.
- Wash the vegetables and slice the eggplant and zucchini into ¼ inch pieces. Avoid paper thin slices as they will break apart when they are tossed in the marinade. Slice the peppers into 1 inch strips. If the mouth of your jar is narrow, slice the eggplant rounds in half and the slices of zucchini in half lengthwise.
- Working in 2 batches, place the sliced vegetables on a large baking sheet without overlapping. They do not require any oil or salt at this time.
- Broil for 5-6 minutes per side, until tender but not mushy. Repeat with the remaining vegetables. Once broiled, transfer them to a large, wide bowl.
- When slightly cooled, drizzle the marinade over the vegetables. Chop the basil and mint leaves in a chiffonade and add to the bowl.
- Gently toss until the vegetables are evenly coated in the marinade. Pay particular attention to the eggplant slices to ensure they absorb enough of the marinade otherwise they will be dry.
- Taste and add additional salt and/or herbs, to taste. Let sit at room temperature for one hour.
To store
- Layer the vegetables in two clean mason jars, packing them down with a fork.
- Pour any additional marinade over the top making sure that there is a thin layer of oil covering the top layer. Otherwise drizzle additional oil over the top to ensure they are covered.
- Seal the jars and keep refrigerated for up to a week. They can be served immediately but are even more flavorful the followinng day as the vegetables soak up the marinade.
Notes
- Pressed panini with cheese and/or cured meats
- As part of your antipasto platter
- Crostini
- Wraps
- Quesadillas
-Add herbs of your choice including thyme, parsley, rosemary or tarragon. Storage: -This recipe makes enough vegetables to fill 2-440ml Mason jars. -Alternately, store the vegetables in a glass food storage container of your choice. -Keep refrigerated for up to one week. Make sure there is a thin film of olive oil covering the top layer of vegetables. More tips: -Do not slice the vegetables paper thin or they will fall apart when tossed with the marinade.
-Although it may seem odd, the vegetables do not require any oil during broiling. They will soak up the marinade better if they are dry roasted. -Aside from oven roasting the veggies, they may be cooked in a grill pan on your stove top; or on your outdoor grill. Please note that the nutritional information provided is for the entire recipe as serving size may vary.
Nutrition
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Rosa Fragapane
Hi Nadia, I tried your recipe it was a hit everyone love it. I wanted to try the mushrooms, which kind works better and do you slice them think and then on broil?
Nadia
Hello Rosa, I'm so glad to hear everyone enjoyed these vegetables! I would go for a meatier mushroom such as button, chanterelle or porcini mushrooms and I would slice them first for sure. Hope you enjoy them!
Megan
These turned out AMAZING.
My best friend begged me to leave her the remaining jar after a dinner party😂
I will definitely be making these again!
Nadia
Hello Megan, I'm so glad you enjoyed this easy recipe. I know that there are never enough when I make them! Thanks for your comment!
Frank | Memorie di Angelina
Sounds delicious. And so lovely, too.
Nadia
Hi Frank, definitely tasty and easy. And they disappear really fast so I need to make more!
Jesse-Gabriel
Hallo Nadia.
Es wäre so großartig wenn Sie ihre Rezepte auch in Gramm teilen können oder eine Metrische Option gäbe.
Ganz viele liebe Grüße sendet,
Jesse-Gabriel
Nadia
Hello Jesse-Gabriel, thank you for your comment. In fact, at the end of each ingredient list you will find an option for US measurements vs metric. I will be sure to add this option for each recipe. Thank you!
Jesse-Gabriel
Danke!
Jesse-Gabriel
QAna Bucciarelli
Delicious! This is something to use up the end of season garden veggies ... any vegetables of choice work well in this. I often store them for more than a fe days - they hold up well. Making sure the veggies are submerged well with that layer of olive oil over top ensures that they can act a bit longer. Thanks for sharing this staple recipe Nadia - good work!
Nadia
Hi Anna, indeed this is perfect for those end of season veggies or even any time of year. Thanks for your comment Anna!