Mediterranean Roast Vegetables

This Mediterranean Roast Vegetables recipe is a colorful, healthy, and tasty dish that you can make in less than 20 minutes on a sheet pan!  This simple side dish with tomatoes, zucchini, bell pepper, and onion is flavored with Mediterranean or Italian spices like garlic, basil, and oregano.  It's popping with zesty flavor and just happens to be vegetarian, vegan, low carb, and gluten-free.  

Mediterranean Roast Vegetables

My Mediterranean Roast Vegetables are a side dish that features a full rainbow of colorful vegetables and tastes amazing.  This healthy and crazy easy to make side dish is one my family enjoys on repeat year-round.  It's truly surprising how something SO simple can taste so delicious and elevate almost any meal you make.

My version of these roasted vegetables features a carefully selected variety of fresh vegetables that are often cooked in the Mediterranean diet.  I picked the ones I did to get nearly a complete rainbow of colors!  You'll get red from cherry tomatoes, red or orange from bell pepper, yellow from bell pepper, green from zucchini, and purple from red onion. The variety of vegetables in this dish is completely packed with natural vitamins!

Since this dish is Mediterranean-inspired I also tossed them in olive oil and Mediterranean seasonings like oregano, basil, and garlic.

The flavors here are incredible!  This dish is super versatile and can be served as a side dish for any fish, steak, or chicken dish.  It's also delightful served as a vegetarian meal tossed into pasta, farro, or quinoa.  It can also be served on top of a baked potato.

Why You'll Love These Mediterranean Roast Vegetables...

These Mediterranean Roast Vegetables are easy to love.  First, you are eating the rainbow in the most natural way possible!  Plus your healthy side dish can easily be part of your balanced Mediterranean diet which features lots of fresh vegetables like this, whole grains, olive oil, and fish.  Basically how I eat!

Roasting all these delightful vegetables at a high heat of 425 degrees brings out the flavors and sugars and sweetens them naturally.  They also get caramelized a bit bringing a remarkable depth of flavor you don't get from other cooking styles.

Plus, this entire recipe comes together in less than 20 minutes.  And if you line your sheet pan with foil you'll have minimal clean-up.  It doesn't get better than that!

Are roasted vegetables healthy?

YES! These and most roasted vegetables are super healthy!  As long as you don't overdo it with olive oil, you can enjoy a large portion of roasted vegetables and feel good about it.  They are super healthy AND delicious.

Ingredients:

Here's what you'll need to make my Mediterranean Roast Vegetables.

• Cherry Tomatoes: Look for plump red cherry or grape tomatoes in the store.  I like to leave mine whole so they burst when eating them.  So delish!  Tomatoes are loaded with lycopene which can help with cholesterol and is an antioxidant!
• Red or Orange Bell Pepper: I like to use either red or orange bell pepper in my roasted vegetables to complete the rainbow.  Orange ones are harder to find in the winter but are fabulous.  Cut your bell pepper into pieces about an inch big.
• Yellow Bell Pepper: A yellow bell pepper adds more color to the dish.  I like to use two bell peppers because bell peppers are a nutritional powerhouse!  They are rich in vitamin C (more than an orange,) vitamin B6, potassium, folate, vitamin E, vitamin A, and vitamin K1.  They are a surprising and often overlooked superfood! 
• Zucchini: A bright green zucchini adds more substance to this dish.  I like to cut mine into quarters and slice it.  If it's a smaller zucchini, cutting in half to make half-moons is pretty too.  Zucchini is rich in vitamins and antioxidants too.  It's also high in fiber and low in calories making it a filling addition to the recipe.
• Red Onion: Also known as a purple onion or Spanish onion.  Look for a smaller one and slice it into pieces about an inch big.  Red onion gives this dish more color and is another type of antioxidant.
• Olive Oil:  Look for a rich extra virgin olive oil that's good for roasting.  This one is one of my favorites. (Amazon Link)
• Dried Basil: Basil is a seasoning familiar with Mediterranean cooking and pairs perfectly with my Mediterranean Roast Vegetables.
• Dried Oregano: Oregano is another seasoning from the same region.  It's light and floral and pairs perfectly with these veggies.
• Garlic Powder:  Any good roasted vegetable recipe needs some garlic!  I like using garlic powder with my roasted veggies because it allows the garlic flavor to be evenly distributed throughout the entire dish.  It's also really easy to use and pull out of the pantry.
• Salt and Pepper to Taste

Can I use Italian Seasoning in this?

Yes! Italian Seasoning is very similar to Mediterranean seasoning featuring basil, oregano, thyme, and rosemary.  You'll get a similar flavor profile.  Use my Homemade Italian Spice Mix recipe or buy it here.

Directions:

You are just a few steps away from making these Mediterranean Roast Vegetables!

1. Preheat the oven to 425 degrees and spray a sheet pan with cooking spray.  You can also line your sheet pan or baking sheet with foil or parchment paper and spray that.
2. Toss the tomatoes, chopped bell pepper, zucchini, and red onion in a bowl with a drizzle of olive oil, oregano, basil, and garlic powder. Salt and pepper to taste.
3. Pour the vegetables onto the sheet pan spacing them out enough so they will roast and not steam. Depending on the size of your veggies, you might need to put them onto two pans.
4. Cook or roast for 10-15 minutes or until the vegetables are tender.

Tips for Roasting Vegetables in the Oven:

• Cut your vegetables into similar size pieces for even cooking time.
• Add just enough olive oil to coat the vegetables, no extra.
• Generously season your vegetables for the best flavor.
• Don't crowd your pan.  Space out your vegetables in a single layer on your sheet pan so they have space to roast and not just steam.  Don't be afraid to put them on two pans to give them some space.
• For minimal clean up line your sheet pan with foil or parchment paper.
• Since these cook at high heat, keep an eye on them so they don't burn.

Variations

I love this Mediterranean Roast Vegetables recipe as written, but here are some fun ways to mix it up.

• Use Italian Seasoning instead of the individual basil and oregano.
• Use Herbs de Provence for a slightly different flavor.
• If you have them, use fresh herbs instead of dried.  Fresh parsley would be a lovely garnish.
• Swap out some of the Mediterranean vegetables!  Eggplant, yellow squash, carrots, broccoli, mushrooms or brussels sprouts would also be super yummy in this.
• Add a sprinkle of parmesan cheese or feta cheese before serving.
• Add a drizzle of balsamic vinegar reduction before serving.
• Add a squeeze of fresh lemon!

FAQ

What temperature do I roast vegetables at?

I like to roast my vegetables at 425 to ensure they caramelize well but don't burn.  You need the high heat to get them charred a bit.

How do I store leftovers?

Store any leftover in an airtight container in the refrigerator for up to 5 days.

Can I reheat roasted vegetables?

Yes! They have the best texture immediately out of the oven but you can reheat them in the microwave for leftovers or meal prep.  If you want to get some of that roasted texture back, you can reheat them back in the oven the same way you cooked them.  Just leave them in for just a few minutes until they are warm.

Can I make these in the air fryer?

Yes! Just add your Mediterranean Roast Vegetables that are coated in olive oil and spices to the air fryer basket.  You might need to do this in several batches because this is a hearty proton.  Cook at 350 degrees until the vegetables are tender.  It should be 8-12 minutes.

Serving Suggestions:

These Mediterranean Roast Vegetables are super versatile.  Here are a few ways to turn them into a meal.

• Lemon Pesto Salmon
• Salmon with Greek Yogurt Dill Sauce
• Lemon Grilled Shrimp
• Lemon Pepper Tilapia
• Portobello Mushroom Steak
• Cheesy Grilled Potatoes
• Avocado Pasta
• Grilled Chicken or Steak
• Tossed with Pasta, Rice, Quinoa or Farro
• As a Baked Potato Topper

These Mediterranean Roast Vegetables are the perfect side dish!

These Mediterranean Roast Vegetables really and truly are the perfect side dish!  You can customize this dish in so many ways either by buying fresh veggies or just using up what you have in the fridge.  I love this simple and healthy way to really eat the rainbow.  If you are looking to eat a bit better this year, this recipe is a perfect one to start with.

I hope you enjoy this tasty recipe as much as my family does.  As always, I'd love to hear what you think in the comments below.

More Roasted Vegetables Recipes to Love:

• Lemon Garlic Roasted Brussels Sprouts
• Oven Roasted Garlic Green Beans
• Oven Roasted Mushroom and Broccoli
• Oven Roasted Butternut Squash
• Garlic Parmesan Roasted Carrots
• Garlic Parmesan Roasted Asparagus
• Roasted Curry Cauliflower
• Roasted Ranch Cauliflower

If you make this recipe, I’d love to hear what you think! Leave a comment and a star rating ★ below. Make sure to follow me on Instagram, Pinterest, and Facebook too!

Mediterranean Roast Vegetables

Julie Wunder

This Mediterranean Roast Vegetables recipe is a colorful, healthy, and tasty dish that you can make in less than 20 minutes on a sheet pan!  This simple side dish with tomatoes, zucchini, bell pepper, and onion is flavored with Mediterranean or Italian spices like garlic, basil, and oregano.  It's popping with zesty flavor and just happens to be vegetarian, vegan, low carb, and gluten-free.  

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner, Lunch, Side Dish

Cuisine American, Mediterranean

Servings 4

Calories 60 kcal

Ingredients

  

1x2x3x

• 1 cup cherry tomatoes
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, chopped
• 1 small red onion, chopped
• ½ tablespoon olive oil
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon garlic powder
• salt and pepper to taste
• cooking spray

Instructions

 

• Preheat the oven to 425 degrees and spray a sheet pan with cooking spray.
• Toss the tomatoes, chopped bell pepper, zucchini, and red onion in a bowl with olive oil, oregano, basil, and garlic powder. Salt and pepper to taste .
• Pour the vegetables onto the sheet pan spacing them out enough so they will roast and not steam. Depending on the size of your veggies, you might need to put them onto two pans.
• Cook for 10-15 minutes or until the vegetables are tender.

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 60kcalCarbohydrates: 10gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 11mgPotassium: 384mgFiber: 2gSugar: 5gVitamin A: 1277IUVitamin C: 112mgCalcium: 31mgIron: 1mg

Keyword Mediterranean Roast Vegetables

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