Roasting vegetables changed the way I cook. These Mediterranean Roasted Vegetables come out caramelized, colorful, and flavorful—with just 10 minutes of prep! Use simple ingredients and your oven to make the perfect veggie side dish in under 30 minutes.
I’m a big fan of simple, flavorful roasted veggies. Roasting enhances their natural sweetness, and they pair beautifully with grilled meats, rice bowls, or even as a tasty side dish. Leftovers are a bonus—just toss them into your scrambled eggs for an easy breakfast.
The beauty of this recipe is its versatility—it works year-round! In the summer, I love roasting zucchini, onions, and tomatoes, while in winter, I swap in hearty veggies like squash, carrots, and Brussels sprouts. Customize the flavor with your go-to seasonings or herbs to suit your taste. The method stays the same—just roast, season, and enjoy!
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Ingredients and Substitutions
- Mediterranean vegetables. I used a combination of vegetables: fresh cherry tomatoes, zucchini, yellow bell pepper, and red onion. The sweet flavors in the bell pepper and cherry tomatoes balance the earthy zucchini and the stronger flavors in the onion. Other vegetables to include may be beets, broccoli florets, cabbage, carrots, red pepper, sweet potatoes, eggplant, mushrooms, yellow squash, Brussels sprouts or yellow onion.
- Garlic. Roasting garlic is optional, but highly recommended! Simply add a head of garlic to the tray and allow it to roast and caramelize with the rest of the vegetables. Then once cool enough to handle or at room temperature, squeeze the garlic out of the bulb and add to the vegetables or add to your main dish in a number of ways!
- Italian seasoning. A pre-mixed blend of Italian seasoning makes seasoning these vegetables quick and easy. If needed, add a blend of individual dried spices. I'd recommend basil, oregano, marjoram, thyme, and rosemary. If preferred, make your own homemade Italian seasoning or use fresh herbs.
See the recipe card below for the remaining ingredients and quantities.
Instructions
- Preheat the oven. Drizzle the chopped vegetables with olive oil, sea salt, pepper, and Italian Seasoning, and toss to combine.
- Transfer to a prepared baking sheet and spread them across the pan in a single layer. Add the garlic, if using.
- Roast for 20-25 minutes, or until the vegetables are softened.
Sarah's Top Tips
- Cut the vegetables evenly. This is going to help them cook through evenly. If the cuts vary largely in size, some vegetables may be crunchy whereas others may be extra soft.
- Cut the top off the garlic bulb. Doing so will expose the raw garlic cloves and allow the olive oil to drizzle down inside the garlic bulb. This will help caramelize the garlic cloves and increase the flavor.
- Cook at a high temperature. If the temperature is too low, the veggies will steam instead of roast and won't develop a slight char.
- Don't crowd the pan. Vegetables too close will steam and not be able to crisp up sufficiently. Use multiple baking sheets if needed.
- Use a bit of oil. This helps the veggies develop a nice char and gives them both flavor and color.
Serving Suggestions
These Mediterranean Roasted Vegetables pair well with many of my chicken recipes. Try them with my Grilled Mediterranean Chicken for a classic flavor match, or serve alongside Air Fryer Lemon Pepper Chicken Thighs for a zesty, quick dinner option.
For something extra cozy, these veggies also go great with Honey Garlic Chicken Thighs.
Want a bolder pairing? Try them with Chicken Piccata Meatballs—the bright, lemony sauce is a perfect contrast to the caramelized veggies.
Storage & Reheating
Store your leftover roasted vegetables in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave, oven or eat them cold with pasta salads.
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Recipe
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Mediterranean Roasted Vegetables (Oven-Baked & Easy)
See the full post for extra tips and photos
Ingredients
- 2 zucchini, cut into 1-inch pieces
- 1 pint cherry tomatoes
- 1 yellow pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 2-3 tablespoons extra virgin olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon Italian seasoning
- 1 head of garlic or whole garlic cloves, optional
Instructions
- Preheat the oven to 425 degrees F. Cut the vegetables into 1-inch pieces and add to a large bowl.
- Pour olive oil, salt, pepper and Italian seasoning over the veggies and toss to combine.
- Add everything to a sheet pan along with the garlic, if using.
- Roast in the oven for 20-25 minutes until the vegetables are softened.
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Sarah's Tips
- Cut the vegetables evenly. This is going to help them cook through evenly. If the cuts vary largely in size, some vegetables may be crunchy whereas others may be extra soft.
- Cut the top off the garlic bulb. Doing so will expose the raw garlic cloves and allow the olive oil to drizzle down inside the garlic bulb. This will help caramelize the garlic cloves and increase the flavor.
- Cook at a high temperature. If the temperature is too low, the veggies will steam instead of roast and won't develop a slight char.
- Don't crowd the pan. Vegetables too close will steam and not be able to crisp up sufficiently. Use multiple baking sheets if needed.
- Use a bit of oil. This helps the veggies develop a nice char and gives them both flavor and color.
- Store your leftover roasted vegetables in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave, oven or eat them cold with pasta salads.
Courtney says
So easy and so delicious!!