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overhead photo of mediterranean roast vegetables on a blue plate with a tray of roast vegetables in the background
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Mediterranean Roast Vegetables

Mediterranean Roast Vegetables are an easy and healthy way to get a ton of vegetables into your family. Oven roasted with mediterranean herbs for seasoning, these vegan roast vegetables can be used for a side dish, with pasta, rice, potatoes, and more!
Course Side Dish
Cuisine Mediterranean
Keyword Roast vegetables, vegan
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 144kcal

Equipment

  • Sheet pans

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 Tbsp extra virgin olive oil
  • 2 Tbsp fresh thyme
  • 1 Tbsp 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.
  • If using potatoes, spread them onto a baking sheet and drizzle with olive oil. Place into the oven and roast for 10 minutes.
  • Add 4 Tbsp of olive oil to the remaining vegetables. Season with salt and pepper and sprinkle with herbs. Toss to combine well.
  • 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.

Nutrition

Calories: 144kcal | Carbohydrates: 18g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 18mg | Potassium: 669mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1730IU | Vitamin C: 81.3mg | Calcium: 55mg | Iron: 3.1mg