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

Calories 144kcal

Author Katie Trant

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