Mediterranean roasted vegetables make a terrific vegan side dish or addition to any meal with their sweet aromas. Simple to cook, delicious, and nutritious, this is the rainbow of vegetables you’ll want on your table!

 I’ll never understand those who claim they do not like vegetables.

What’s not to like about them? They can be sweet, savory, earthy, spicy, crunchy, chewy, juicy, or any combination of the above. You’ve come to the right place if you’re seeking a nutritious and delicious vegetable dinner dish. Try this Mediterranean Roasted vegetable recipe. It is so delicious that even vegetable opponents can’t resist eating it!

Serve them with  Jollof Rice, or Jamaican Rice, and Peas,  and Lentil Meatballs

The oregano and thyme flavor from the Mediterranean region gives these roasted vegetables a great balance of sweet and savory aromas. This recipe is quite easy and quick to prepare with a pack of flavorful punch.

It is suitable for using any vegetables which have been staying in the fridge for far too long. This roast vegetable recipe works well as a main course or a side dish. This dish is ideal for feeding a large group or as a side dish for your BBQ. See 10 Healthiest Root Vegetables.

Straight on Mediterranean Roasted Vegetable recipe

Why You’ll Love Mediterranean Roasted Vegetables?

  • It is a gluten-free, vegetarian, and vegan recipe.
  • It’s a nutritious, colorful dish that’s also flavorful and delightful.
  • The veggies used are low-cost, readily available, and nutrient-dense.
  • This Mediterranean vegetable recipe is a low-calorie meal beneficial for weight loss since it allows you to eat more while consuming fewer calories. In addition, it’s high in nutrients and can be used to bulk up meals.

 

How to make delicious Mediterranean roasted vegetables? A vegetable combo that can be eaten right away or stored in the fridge or freezer for later!

 

To make this great side dish or addition to any dinner, all you need is some vegetables, some oil, and seasonings; look at the following detailed ingredients list:

seasoned vegetables in a white bowl on grey background for Mediterranean roasted veggies

Ingredients

  • 4 potatoes, diced
  • 2 zucchini, sliced
  • 1½ red bell peppers, chopped (I used ½ of red bell pepper, orange and yellow)
  • 12 ounces Campari tomatoes, you can use cherry or grape tomatoes
  • ½ red onion, chopped
  • 1 bulb of garlic peeled
  • 3 tablespoons extra virgin olive oil or avocado oil
  • 1 teaspoon Italian seasoning
  • 1 tablespoon chop fresh herbs (oregano, thyme, rosemary)
  • 1 ½ teaspoon sea salt

Directions

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and lightly spray or brush with oil.
  2. Add potato, zucchini, bell pepper, tomatoes, red onion, and garlic to a bowl.
  3. Toss vegetables with oil, Italian seasoning, fresh herbs, and salt.
  4. Transfer the seasoned vegetables to the prepared baking sheet.
  5. Bake for about 35 minutes, turning halfway.

Serving Suggestions

These vegetables are ideal as a side dish for vegan steak, lentil curry, or vegan stuffed shells.

If you want to keep things simple, add them to boiled rice or pasta. They’re so excellent that they’ll elevate an ordinary dish to new heights!

Variations And Add-Ons

This recipe can be adjusted in a variety of ways, including the inclusion of other vegetables, spices, and more!

Other seasonings: You can change up the seasonings depending on how you’ll serve them. Za’atar, sumac, rosemary, and even a pinch of cumin are all good options.

Garlic: Depending on your taste, you can use more or less garlic.

For spice: Add a pinch of chili or cayenne powder for more heat. This isn’t the usual way to roast veggies in the Mediterranean, but it’s excellent.

Other vegetables: Any additional veggies with comparable roasting periods can be used, whether they are Mediterranean or not (par-boiled first if required).

Storing Tips

Make-Ahead: Before roasting the veggies, you can marinate them and store them in the refrigerator for up to six hours, covered with seasoning and oil.

Refrigerate: Allow veggies to cool slightly before transferring them to an airtight jar and storing them in the refrigerator lasting up to a week.

Freezer: Freeze the veggies in a single layer on a big tray until firm before shifting to a freezer-safe container/bag; this will prevent the vegetables from freezing in a single clump. Store the food in the freezer for at least two months.

Reheat: You can add the vegetables directly to the dish (pasta, bakes, etc.) or heat them on the stovetop and in the microwave first.

Recipe Notes

Cooking time and stages: Pick veggies with similar consistency and cooking times, or add vegetables at separate times if necessary. For example, there will be a difference in cooking time between potatoes and zucchini, so be sure to adjust the cooking time accordingly!

Size: Make sure that all vegetables are sliced to the same size. Cut the potatoes small to ensure that the potatoes roast properly.

Too thin: If you slice your vegetables too thinly, they will dry out instead of roasting.

Temperature: If you want perfectly roasted veggies that aren’t burnt, heat your oven to medium-high, generally between 400 – 450 degrees Fahrenheit.

Check on the vegetables: Roasting times can differ depending on how you cut them and the type of oven you have. For this reason, at the 20-minute gap, I suggest checking on them.

Cook in a single layer: It’s best to cook the Mediterranean roast vegetables in a single layer (without overlapping); otherwise, they’ll become soggy and lose their slightly crispy edges.

Using fresh herbs: For a greater taste and aroma, use finely chopped fresh herbs. They pair great with this variety of vegetables. 

Other Amazing Veggie Recipes

  1. Best Brussels Sprouts Recipes
  2. Best Roasted Vegetables
  3. Maple Roasted Acorn Squash
  4. Roasted Beet With Chimichurri Sauce
  5. Oven Roasted Zucchini And Squash

Give this recipe a try. I hope you like and enjoy these Mediterranean Roasted Vegetables. And, don’t forget to share your feedback in the comments… Have Fun Cooking!

Overlay Mediterranean roasted vegetables on baking sheet

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Categories

Nutrition

(Per serving)
  • Energy: 225 kcal / 941 kJ
  • Fat: 7.7 g
  • Protein: 5.2 g
  • Carbs: 37.5 g

Cook Time

  • Preparation: 20 min
  • Cooking: 35 min
  • Ready in: 55 min
  • For: 4 Servings

Ingredients

Instructions

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper and lightly spray or brush with oil.
  2. Add potato, zucchini, bell pepper, tomatoes, red onion, and garlic to a bowl.
  3. Toss vegetables with oil, Italian seasoning, fresh herbs, and salt.
  4. Transfer the seasoned vegetables to the prepared baking sheet.
  5. Bake for about 35 minutes, turning halfway.
Recipe author's Gravatar image

Michelle Blackwood, RN

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.