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Mediterranean Vegetable Medley

This is another recipe that Dr. Carissa and I make regularly for ourselves and our children. You see, we love to cook, but we don’t like to spend time cooking. Not any more than necessary anyway. We are busy. We often have to put healthy food on the table in 30 minutes, or kid will be screaming, and sometimes we will too.
Prep Time 30 mins
Cook Time 30 mins
Servings 4 servings


  • 1 pound eggplant, largely diced
  • ¾ pound zucchini, largely diced
  • 1 28-ounce can diced plum tomatoes, drained
  • 1 onion, diced
  • 2 red sweet peppers, cored, seeded and sliced
  • 1 fennel bulb, largely diced
  • 5 garlic cloves, halved
  • ¼ cup extra-virgin olive oil
  • 3 cups canned chickpeas, drained
  • 3 cups canned chickpeas, drained
  • salt and pepper to taste


  • Heat the oven to 425 degrees. Combine all ingredients except oil and basil in a large roasting pan. Drizzle with oil and toss to combine.
  • Transfer to oven and roast, stirring occasionally, until vegetables are lightly browned and tender, about 30 minutes.
  • Add basil and stir. Taste and adjust seasoning and serve hot, warm or at room temperature.