Mediterranean Roast Vegetables

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.

Course Side Dish

Cuisine Mediterranean

Diet Gluten Free, Vegan, Vegetarian

Keyword Roast vegetables, vegan

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 144kcal

Author Katie Trant

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.

Nutrition