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Mediterranean Roasted Vegetables

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.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner, Side Dish
Cuisine: Mediterranean
Servings: 4 people
Calories: 98kcal

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.

Nutrition

Calories: 98kcal | Carbohydrates: 8g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 153mg | Potassium: 366mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1137IU | Vitamin C: 57mg | Calcium: 32mg | Iron: 1mg