These Mediterranean roasted vegetables are quick and easy to make, bursting with sweet and smoky flavors from roasting the vegetables in the oven. These simple oven-roasted veggies are loaded with delectable Mediterranean flavors, oregano, olive oil, garlic, Feta cheese, and lemon juice. Make a large batch and serve it as a side dish with grilled chicken, stuffed chicken, stuffed in wraps, or on top of the rice bowl. Here’s how to make it with step-by-step photos and a video recipe.
This easy roasted Mediterranean vegetables recipe brings together a rainbow of vegetables seasoned with Mediterranean herbs like oregano, thyme, and basil, along with fresh lemon juice and olive oil. My family loves these Mediterranean oven-roasted vegetables, so I make a large batch to enjoy them throughout the week for a delicious and satisfying meal.
Roasting vegetables is a simple process requiring minimal effort, and they pair beautifully with almost anything. Serve these roasted vegetables as a side dish with Mediterranean chicken and rice, stuffed chicken breasts, Kabobs, or grilled chicken. They can also be used in wraps, tossed with pasta, or served over rice bowls.
For me, roasting vegetables is a fantastic way to cook them and bring out their natural flavors. When we roast vegetables in the oven, the high heat caramelizes sugars in the vegetables, bringing out a delicious sweetness and a slightly smoky flavor that enhances their taste while retaining most of their nutrients.
This Mediterranean oven-roasted vegetables recipe is so versatile that you can add any other vegetable of your choice like eggplant, sweet potato, or summer squash. These roasted vegetables taste delicious even with simple salt & pepper seasoning. Try it and comment below on how it turned out.
You may also like these other Mediterranean recipes from this website
- Greek Lemon Chicken and Rice
- Mediterranean Chicken Stew
- Stuffed Chicken Breast
- Mediterranean Chicken Salad
- Mediterranean Chickpea Salad
Watch how to make it
Ingredients Notes
This Mediterranean roasted vegetable recipe is flavored with simple herbs seasoning oregano, thyme, and basil. I always have them in my pantry, and kids love the flavors. However, you can substitute it with 1 teaspoon garlic powder, 1 teaspoon dried oregano, salt, and 1 teaspoon pepper. Also, add lemon juice and olive oil for that lovely Mediterranean flavor as we did in Mediterranean roasted potato. Here's what you need to make this Mediterranean vegetable recipe.
- Mediterranean Vegetables: I used a combination of colorful Mediterranean vegetables like Zucchini (Green & yellow color), carrots, bell peppers (green, red, and yellow color), baby potatoes, and tomatoes. You can use any veggies like sweet potatoes, mushrooms, brussels sprouts, turnips, etc.
- Olive oil: For the authentic Mediterranean flavor use olive oil. But you can use any other oil that has a high smoke point and a neutral flavor.
- Mediterranean Seasoning: A mix of Mediterranean herbs like oregano, thyme, basil, and flavoring like garlic, pepper, garlic powder, and paprika are used in this Mediterranean vegetable recipe. To substitute use store-bought Italian seasoning or any seasoning of your choice.
- Potatoes: For best results, use baby potatoes or small potatoes that are roughly around 4 cm in size. Baby potatoes cook quickly and are ideal for roasting. Any other medium-sized potatoes can be used. Just parboil the potatoes so they cook evenly with the other vegetables.
- Fresh lemon juice: It brightens the flavors of these Mediterranean vegetables.
- Feta Cheese: It’s optional. Feta cheese adds a salty and tangy taste, providing a creamy texture and a distinct Mediterranean flavor. You can substitute it with Parmesan cheese. For a vegan version, omit cheese.
For the detailed list of ingredients & their measurements, please check out the recipe card below.
How to make Mediterranean Roasted Vegetables
1) Wash all vegetables and pat them dry with a clean towel. Cut vegetables into roughly equal sizes to ensure they cook evenly. Halve the zucchini lengthwise, then cut each half lengthwise again, and finally cut into 2 cm cubes.
2) Peel and cut the carrots into 2 cm cubes.
3) Halve and deseed the pepper, then slice each half into 4 pieces. Then dice the pepper.
4) Peel and mince the garlic. Peel the red onions, slice them in half, and then dice the onions. Slice the cherry tomatoes in halves.
5) Parboil the baby potatoes as we did in this Mediterranean roasted potato, for 5-7 minutes in boiling water or until they are about 50% cooked. When you prick a knife, you should feel little resistance. Drain carefully, and let it cool down for a minute. Pat it dry with a kitchen towel. Then, chop the potatoes into 2 cm cubes. I used baby potatoes, so I cut them in half. For those that are slightly bigger, cut them in quarters.
6) Preheat the oven to 200°C/400°F and line a large baking sheet with parchment paper. In a large mixing bowl, combine the olive oil, ground black pepper, salt, oregano, thyme, basil, garlic powder, paprika, and lemon juice.
7) Add the chopped vegetables, onion, garlic, and tomatoes to the bowl. Toss to combine, then taste and adjust the seasoning as needed.
8) Spread the vegetables in an even layer on a baking sheet. Bake them in batches or on two baking sheets, ensuring there is space between the vegetables. Bake for 30-35 minutes until the vegetables are soft, golden brown around the edges, and cooked through. The roasted vegetables are ready to serve. You can serve them with any dip.
9) Optional step. I like to transfer roasted vegetables to a large bowl and add Feta cheese (while the veggies are still warm), red chili flakes, and basil leaves/parsley. Toss to combine. Taste and adjust the seasoning and serve with this yogurt dip.
Tips to make the Best Mediterranean Roasted Vegetables
- Harder vegetables like potatoes take longer to cook than softer ones like tomatoes or bell peppers. For best results, use small or medium-sized potatoes. To ensure they're perfectly roasted, parboil them for 5-7 minutes in boiling water or until they are about 50% cooked. Parboiling them first is a good way to ensure they're cooked through and prevents them from being undercooked in the center while the outside is browned. You can parboil them ahead of time and refrigerate them before cooking. Parboiling the potatoes partially cooks them, which can help achieve a crispy exterior and a soft interior when roasted in the oven.
- Choose fresh seasonal vegetables for the best flavors. Cut the vegetables in equal size so that the vegetables cook uniformly.
- Preheat your oven to a high temperature, around 400-450°F (200-230°C). This helps the vegetables caramelize and get crispy.
- Spread the vegetables in a single layer on a baking sheet. Avoid overcrowding, as this can cause them to steam instead of roast. Use two baking sheets if necessary.
- Give the vegetables enough space on the baking sheet so that air can circulate around them. This will help the vegetables roast evenly and get crispy.
- Make sure the roasted vegetables are tender when pierced with a fork. A little bit of charring is a good thing as it adds flavor and texture.
Frequently Asked Questions
The best vegetables to roast are
1) Root vegetables like potatoes (russet, Yukon gold, red, or baby potatoes), sweet potatoes, carrots, beets, and turnips, etc.
2) Cruciferous vegetables like brussels sprouts, cauliflower, broccoli, etc.
3) Squash & Gourds like butternut squash, pumpkin, zucchini, etc.
4) Red onions, garlic, etc.
5) Bell peppers, cherry tomatoes, mushrooms, etc.
A high temperature, around 400°F to 425°F (200°C to 220°C), is ideal for roasting vegetables. It ensures caramelization and crispy edges while keeping the inside tender.
1) Roast at a high temperature (400°F to 425°F/200°C to 220°C).
2) Don't overcrowd the pan.
3) Cut the vegetables in uniform size so they get roasted evenly.
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Related Recipes
Recipe Card
Mediterranean Roasted Vegetables
Equipment
- 1 A large mixing bowl
- 2 Baking Sheets
Ingredients
For the seasoning
- 3 tablespoon olive oil
- 1 teaspoon ground black pepper
- ½ teaspoon salt
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 teaspoon lemon juice
Vegetables
- 1 yellow zucchini
- 1 green zucchini
- 3 carrots, peeled and diced
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 4 garlic cloves, minced/chopped
- 2 onions
- 1 cup baby potatoes/regular potatoes
Other Ingredients
- ½ cup Feta cheese
- A handful of fresh basil leaves
- Red chili flakes
Instructions
- Wash all vegetables and pat them dry with a clean towel. Cut vegetables into roughly equal sizes to ensure they cook evenly.
- Halve the zucchini lengthwise, then cut each half lengthwise again, and finally cut into 2 cm cubes. Peel and cut the carrots into 2 cm cubes.
- Halve and deseed the pepper, then slice each half into 4 pieces. Then dice the pepper. Peel and mince the garlic. Peel the red onions, slice them in half, and then dice the onions. Slice cherry tomatoes in halves.
- Parboil the baby potatoes for 5-7 minutes in boiling water or until they are about 50% cooked. When you prick a knife you should feel little resistance. Drain carefully, let it cool down for a minute. Pat it dry with a kitchen towel. Then, chop the potatoes into 2 cm cubes. I used baby potatoes, so I cut them in half.
- Preheat the oven to 200°C/400°F and line a large baking sheet with parchment paper.
- In a large mixing bowl, combine the olive oil, ground black pepper, salt, oregano, thyme, basil, garlic powder, paprika, and lemon juice.
- Add the chopped vegetables, onion, garlic, and tomatoes to the bowl. Toss to combine, then taste and adjust the seasoning as needed.
- Spread the vegetables in an even layer on a baking sheet. Bake them in batches or on two baking sheets, ensuring there is space between the vegetables. Bake for 30-35 minutes, or until the vegetables are soft, golden brown around the edges, and cooked through. The roasted vegetables are ready to serve. You can serve them with any dip.
- Optional step. I like to transfer roasted vegetables to a large bowl and add Feta cheese (while the veggies are still warm), red chili flakes, and basil leaves/parsley. Toss to combine. Taste and adjust the seasoning and serve immediately with this yogurt dip.
Video
Notes
- Harder vegetables like potatoes take longer to cook than softer ones like tomatoes or bell peppers. For best results, use small or medium-sized potatoes. To ensure they're perfectly roasted, parboil them for 5-7 minutes in boiling water or until they are about 50% cooked. Parboiling them first is a good way to ensure they're cooked through and prevents them from being undercooked in the center while the outside is browned. You can check out the process in this Mediterranean roasted potatoes.
- You can parboil them ahead of time and refrigerate them before cooking. Parboiling the potatoes partially cooks them, which can help achieve a crispy exterior and a soft interior when roasted in the oven.
- Choose fresh seasonal vegetables for the best flavors. Cut the vegetables in equal size so that the vegetables cook uniformly.
- Preheat your oven to a high temperature, around 400-450°F (200-230°C). This helps the vegetables caramelize and get crispy.
- Spread the vegetables in a single layer on a baking sheet. Avoid overcrowding, as this can cause them to steam instead of roast. Use two baking sheets if necessary.
- Give the vegetables enough space on the baking sheet so that air can circulate around them. This will help them roast evenly and get crispy.
- Make sure the vegetables are tender when pierced with a fork. A little bit of charring adds flavor and texture.
Nutrition
Hi! I’m Preeti Nayak, and with over two decades of hands-on experience in Indian cooking, I’m excited to share my passion with you. As the author, photographer, and editor behind every well-tested, family-friendly recipe on this blog, my goal is to help you cook with confidence and bring the bold, authentic flavors of India to your table.
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