Mediterranean Roasted Vegetables
These Mediterranean roasted vegetables are a quick and easy to make, bursting with sweet and smoky flavors from roasting the vegetables in oven. This 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 great with grilled chicken, or stuffed in wraps and on top of rice bowl. Or serve as a main dish with Greek yogurt dip. Here’s how to make it with step-by-step photos and a video recipe.
Servings: 6 servings
Calories: 170kcal
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
Serving: 1g | Calories: 170kcal | Carbohydrates: 21g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 286mg | Potassium: 811mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1782IU | Vitamin C: 97mg | Calcium: 67mg | Iron: 2mg