These Easy Mediterranean Roasted Vegetables are oven-roasted until tender and lightly charred. They're the perfect side dish to accompany heart-healthy proteins and whole grains. Serve tonight with just 10 minutes of prep work!
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🌟Why You'll Love this Recipe
- Easy to make - If you've been looking for a healthy way to get more vegetables into your diet, this easy recipe is the perfect choice! This tasty side dish is well seasoned and flavorful making it easy to enjoy a healthier diet and lifestyle.
- Suitable all year round - There are a variety of vegetables you can use when making these Mediterranean roasted vegetables. Customize the recipe to suit what's in season. In the summer months, use summer vegetables like zucchini and cherry tomatoes. In the winter months, try Brussels sprouts and broccoli florets.
- Ready in just over 30 minutes- Realistic for weeknights and last-minute side dish prep. Pair with your favorite whole grains, legumes, fish, or lighter proteins.
🥘Ingredients and Substitutions
- Mediterranean vegetables - I used a blend of 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.
- Olive oil - Extra virgin olive oil is a very popular oil in Mediterranean countries and the Mediterranean diet because of its health benefits. It's a good source of heart-healthy, unsaturated fats.
- 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
- Prep. Preheat the oven and cut the vegetables into 1" pieces. Once cut, transfer them into a large bowl.
- Mix. Drizzle the chopped vegetables with olive oil, sea salt, pepper, and Italian Seasoning, and toss to combine.
- Spread. Transfer the vegetables to a prepared baking sheet and spread them across the pan in a single layer. Add the garlic, if using.
- Roast. Place the large baking tray in the oven and roast for 20-25 minutes, or until the vegetables are softened.
- Store. If you have any leftovers, they will keep in the refrigerator in an airtight container for up to 4 days in the refrigerator or in the freezer for up to 2 months. Note that depending on the vegetables used, these Mediterranean roasted vegetables will release a lot of moisture once defrosted from frozen and won't be as fresh tasting.
💭Recipe FAQs
It can be helpful to parboil some vegetables, such as hearty potatoes and root vegetables, but it is not necessary. These Mediterranean vegetables, in particular, are on the softer side and require no parboiling!
When roasting vegetables at home, there are a few simple rules to follow. First, use high heat. If the temperature is too low, the veggies will steam instead of roast and won't develop a slight char.
Second, don't crowd the pan. Vegetables too close will steam and not be able to crisp up sufficiently.
Lastly, use a bit of oil. This helps the veggies develop a nice char and gives them both flavor and color.
Never go lower than 400 when oven-roasting vegetables. In my opinion, 425 is the best!
Parchment paper is better than foil, but the best way to roast vegetables is directly on the baking sheet. Since the vegetables are tossed in oil, they won't stick to the baking sheet and will be able to get the best color and crispiness without parchment paper.
👩🏻🍳Chef 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.
- Season with additional salt and pepper to taste. Don't be afraid to add additional seasoning after roasting. This may be necessary depending on how you plan to serve the vegetables.
- Use multiple baking sheets if needed. It is better to cook in batches or use multiple baking sheets as opposed to overcrowding the baking sheets.
🥗Serving
These Mediterranean Roasted Vegetables can be served as a healthy side dish for breakfast, lunch, and dinner. Here are a few of my favorite ways to serve them:
- With lighter chicken dishes such as Grilled Mediterranean Chicken Thighs, Air Fryer Lemon Pepper Chicken Thighs, Air Fryer Rotisserie Chicken, or Honey Garlic Chicken Thighs.
- With fish dishes such as Spanish-Style Seafood Risotto with Scallops, Air Fryer Argentine Red Shrimp or Teriyaki Glazed Salmon Bowls.
- With soups such as Instant Pot Tortellini Soup, Bone-In Chicken Soup with Orzo, and Slow Cooker Pumpkin and Sweet Potato Soup.
- With salads such as Mediterranean Lemon Orzo Salad or Butternut Squash and Cranberry Quinoa Salad.
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🍳Recipe
Mediterranean Roasted Vegetables
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.
Notes
- 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.
- Season with additional salt and pepper to taste. Don't be afraid to add additional seasoning after roasting. This may be necessary depending on how you plan to serve the vegetables.
- Use multiple baking sheets if needed. It is better to cook in batches or use multiple baking sheets as opposed to overcrowding the baking sheets.
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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