If you are for a healthy and delicious way to get more veggies on your plate, try this Mediterranean Roasted Vegetables recipe. Roasting brings out the natural sweetness, while the herbs add a savory depth of flavor. It will be a perfect 20 minute side dish that you can serve for lunch or dinner.
One of the things that make me happy is seeing a rainbow of veggies on my plate. Perfectly roasted, caramelized on the edges, and bursting with sweet flavors, like these delicious Mediterranean Roasted Vegetables.
They are so easy to put together in just 20 minutes and it will be a great complement to pretty much any meat, fish, or any other dinner recipe.
Here are a few of my favorite dinner ideas that I love to serve with these veggies:
- Oven Baked BBQ Chicken Thighs
- Instant Pot Lamb Shank
- Oven Baked Chicken Cutlets
- Turkey Zucchini Meatballs
- Greek Lamb Meatballs
- Lemon Chicken Recipe
- Pea and Asparagus Risotto
Ingredients and Substitutions
Vegetables. In this recipe, I used red bell pepper, red onion, yellow squash, and zucchini. You can easily add other veggies you have on hands. Here are a few of y favorites:
- Cherry tomatoes
- Broccoli
- Mini peppers
- Eggplant
Spices. Salt and Italian seasoning are my favorites to enhance the flavors of roasted vegetables. If you like them to have more aroma or spice it up a bit, you can also add some za’atar, garlic powder, Cajun, etc.
How to make it
Preheat the oven to 425˚F.
Cut the vegetables (red bell pepper, red onion, yellow squash, and zucchini) in even sizes.
Sprinkle over a pinch of salt and 1 tsp Italian seasoning. Drizzle with 2 tbsp olive oil. Toss well to evenly coat.
Transfer to a baking sheet and spread in a single layer.
Bake at 425˚F for about 20-25 minutes or until the veggies are cooked through.
Tips for best results
- If you incorporate different vegetables, just make sure they have a similar cooking time. For example, if you would roast potatoes and zucchini, for potatoes it will take twice longer to cook. So, you still can use them, but I would suggest to start roasting potatoes first, and when they are half way cooked, add zucchini and other veggies that cook faster, and continue to bake together until they are all done.
- For even cooking, make sure that you cut the veggies in the similar sizes, so they are done at the same time.
- Don’t overcrowd the pan! Distribute the veggies in a single layer on the baking sheet. That will help them to cook evenly and get crispy edges.
Frequently Asked Questions
You can store them in the air-tight container and refrigerate for 2-3 days.
It’s better to roast veggies with the similar texture. Root vegetables need more time to cook through, while others, like peppers, zucchini, asparagus require less time. That’s been said, if you decide to mix them up, start with roasting root vegetables first and when they are half way cooked, add other veggies and bake until everything is roasted.
Yes! I found that seasoning your veggies will enhance their flavors. Also it helps to draw out the liquids, making them softer and caramelized.
425˚F is the optimal temperature that allows the veggies to cook quickly and get the perfect char. If the heat is too low, the vegetables will simply get soggy, too high and they will burn before cooked through.
More side dishes recipes:
- Honey Roasted Carrots and Parsnips
- Instant Pot Mashed Potatoes
- Gruyere Potatoes au Gratin
- Roasted Cherry Tomatoes
- Green Beans Amandine
- Loaded Mashed Potatoes
- Oven Roasted Butternut Squash
- Roasted Broccoli with Parmesan
- Roasted Potatoes and Broccoli
Mediterranean Roasted Vegetables
Ingredients
- 1 red bell pepper
- 1 red onion
- 1 yellow squash
- 1 zucchini
- ¼ teaspoon salt
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 425˚F.
- Cut the vegetables (red bell pepper, red onion, yellow squash, and zucchini) in even sizes.
- Sprinkle over a pinch of salt and 1 tsp Italian seasoning. Drizzle with 2 tbsp olive oil. Toss well to evenly coat.
- Transfer to a baking sheet and spread in a single layer.
- Bake at 425˚F for about 20-25 minutes or until the veggies are cooked through.
Notes
- If you incorporate different vegetables, just make sure they have a similar cooking time. For example, if you would roast potatoes and zucchini, for potatoes it will take twice longer to cook. So, you still can use them, but I would suggest to start roasting potatoes first, and when they are half way cooked, add zucchini and other veggies that cook faster, and continue to bake together until they are all done.
- For even cooking, make sure that you cut the veggies in the similar sizes, so they are done at the same time.
- Don’t overcrowd the pan! Distribute the veggies in a single layer on the baking sheet. That will help them to cook evenly and get crispy edges.
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