Mediterranean roast vegetables are an easy, healthy way to load up on colorful, flavorful veggies. A mix of classic Mediterranean vegetables gets roasted with olive oil and herbs until tender, caramelized, and deeply delicious. Endlessly versatile, these roasted veggies are perfect as a side dish or served with pasta, rice, or your favorite protein.
Mediterranean Magic
One of my goals—lately and always—is to get a whole lot of vegetables into myself and my family. Sounds simple enough, but then life happens, schedules explode, and suddenly you’re standing in front of the fridge, eating cold spaghetti out of a container, and wondering what on earth to make for dinner.
We’ve all been there. But I'm here to tell you that nothing beats the versatility of a big tray of Mediterranean roast vegetables.
Here me out. Roasted peppers, zucchini, eggplant, tomatoes, onions, garlic, and potatoes—all sizzling in olive oil and seasoned with Mediterranean herbs—turn into the kind of flavorful, caramelized veggies you can use a million different ways.
Serve them as a simple side dish, pile them onto pasta or grains, tuck them into quick and easy hummus bowls (my favorite lunch!), fold them into my favorite super easy roasted vegetable frittata recipe, or blend leftovers into a quick soup.
In other words, there is absolutely no good reason not to make a big batch of these Mediterranean roasted vegetables… so let’s do it!
👩🏻🍳 A note from Katie: If you're wondering what vegetables are best for roasting, they say, things that grow together go together. You can really use any vegetables you like, but I recommend choosing those that are in season around the same time (ish) and/or that typically come from the same place.
Let's make Mediterranean Roast Vegetables together!
Alright, let's walk through it step-by-step!!
Step 1: chop and prep your veggies
Once chopped, you'll want to liberally douse the vegetables in olive oil. Season with salt, pepper, and fresh herbs. I used oregano and thyme here.
If you're using potatoes, give them a 10-15 minute head start in the oven, as they tend to take longer than the other vegetables do.
Step 2: spread the veggies out
Spread your vegetables out on a baking sheet, making sure they aren't crowded. Roast for 20-30 minutes in a pre-heated oven. You don't need to stir them.
Step 3: roast, baby, roast
Once your Mediterranean Roast Vegetables are a nice golden brown and are fork-tender, remove from the oven.
Step 4: serve
You can serve them hot, room temperature, or even cold.
Mediterranean Roast Vegetables
Ingredients
- 1 large red onion
- 1 bulb garlic broken down into cloves and peeled
- 1 medium zucchini chopped to bite-sized pieces
- 1 medium eggplant chopped to bite-sized pieces
- 2 large red peppers chopped to bite-sized pieces
- 2 medium potatoes chopped to bite-sized pieces
- 1 pint cherry tomatoes
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons fresh thyme
- 1 Tablespoon fresh oregano
- salt and pepper
Instructions
- Preheat your oven to 425°F / 220°C. Line two baking sheets with parchment paper.
- Chop all of your vegetables into bite-sized pieces of a similar size.1 large red onion, 1 bulb garlic, 1 medium zucchini, 1 medium eggplant, 2 large red peppers, 2 medium potatoes, 1 pint cherry tomatoes
- If using potatoes, spread them onto a baking sheet and drizzle with olive oil. Place into the oven and roast for 10 minutes.2 medium potatoes
- Add 4 tablespoon of olive oil to the remaining vegetables. Season with salt and pepper and sprinkle with herbs. Toss to combine well.4 Tablespoons extra virgin olive oil, 2 Tablespoons fresh thyme, 1 Tablespoon fresh oregano, salt and pepper
- Remove the baking sheet with the potatoes from the oven. Add the remaining vegetables along with all of the oil and seasoning. Spread evenly onto two baking sheets.
- Roast the vegetables in the oven for 20 minutes, until lightly golden and fork tender.
- Remove, and serve immediately, or at room temperature.
Notes
- Nutrition values are an estimate only.
- Spread your vegetables out in a single layer. I like to use two trays for this recipe because it uses a LOT of vegetables and we want to give them enough space that they'll be able to crisp up a bit.
- Roast at a high heat for that perfect crisp on the outside and soft on the inside texture. We're aiming for about 425°F / 220°C.
- Line your baking sheets with parchment paper for easier clean up.
- A batch of Mediterranean Roast Vegetables will last for 3-5 days in the fridge, and you can reheat them or serve them cold or at room temperature.
Jeannette Barber says
Yummy, just what I was looking for .
Sharon says
I'm on a Mediterranean diet due to a dominant gene for high cholesterol from my Norwegian father. With the maximum dose of meds, it still runs in the high 300's. My doctor suggested I try this way of eating. It's now week four and I'm getting more efficient. I chopped up a huge mixing bowl of potatoes, red onion, leeks, carrots, zucchini, brown mushrooms, yellow bell pepper, poblano pepper and small tomatoes. I marinaded the vegetables in the way you described, put half in the frig, and roasted the other half. Served it with roast chicken. Thank you for posting these recipes. I'm getting better at doing this.
Colleen says
Amazing. Exactly what I needed, fresh, healthy and easy. Going to try the fritata if there's any left overs.
Katie Trant says
Yes! I hope you have enough leftover for the frittata, but if not, it's easy enough to whip up another batch 🙂
Colleen says
No leftovers. It was such a success, we cleared it all. Definitely making the fritata next. You're right. it is so easy to make. This will be my new regular.
Yesterday I also made the mung bean curry https://www.heynutritionlady.com/mung-bean-and-coconut-curry/ - another easy one and winner in our house. Plus I have stacks of curry in the freezer that will last for a few weeks! Thanks for these recipes! 😀
Katie Trant says
No leftovers is always good news! Do let me know if you try the frittata 🙂