Name: Mediterranean Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1 zucchini, chopped; 1 red bell pepper, chopped; 1 yellow bell pepper, chopped; 1 red onion, chopped; 1 cup cherry tomatoes; 1 small eggplant, chopped; 2–3 garlic cloves, minced; 3 tbsp olive oil; 1 tsp dried oregano; 1 tsp dried thyme or rosemary; 1/2 tsp salt; 1/4 tsp black pepper; Optional: crumbled feta or fresh basil for topping

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Mediterranean roasted vegetables are one of my favorite ways to enjoy a colorful, wholesome side dish that’s full of flavor and incredibly versatile. A mix of seasonal vegetables is tossed with olive oil, herbs, and garlic, then roasted until caramelized and tender. Every bite brings out the natural sweetness and earthy richness of the vegetables—perfect for pairing with grains, proteins, or enjoying on their own.

Why You’ll Love This Recipe

I love how this dish is simple but full of depth. The roasting brings out the best in every vegetable, giving a crispy edge and soft interior. The Mediterranean herbs and olive oil infuse the veggies with warmth and aroma, and it’s naturally vegan, gluten-free, and packed with nutrients. Whether I serve it warm, at room temperature, or cold, it always tastes amazing.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Zucchini
Red bell pepper
Yellow bell pepper
Red onion
Cherry tomatoes
Eggplant
Garlic cloves, minced
Olive oil
Dried oregano
Dried thyme or rosemary
Salt
Black pepper
Optional: crumbled feta or fresh basil for topping

Directions

I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
I chop all the vegetables into bite-sized pieces, trying to keep them roughly the same size for even roasting.
In a large bowl, I toss the veggies with olive oil, minced garlic, dried herbs, salt, and pepper until everything is evenly coated.
I spread them out in a single layer on the baking sheet, making sure not to overcrowd.
I roast for 25–30 minutes, stirring once halfway through, until the vegetables are tender and lightly caramelized.
I remove from the oven and let them cool slightly before serving, with an optional sprinkle of feta or fresh herbs.

Servings and timing

This recipe makes about 4–6 servings. It takes around 15 minutes to prep and 25–30 minutes to roast, so I usually have it ready in under 45 minutes.

Variations

Sometimes I add olives or artichoke hearts for a briny kick. I’ve also tossed the roasted vegetables with cooked quinoa, couscous, or chickpeas to turn it into a full meal. If I want a spicy version, I sprinkle in crushed red pepper flakes. For a smoky flavor, I use smoked paprika or grill the veggies instead of roasting.

Storage/reheating

I store leftover roasted vegetables in an airtight container in the fridge for up to 4 days. They reheat beautifully in the oven or skillet, and I’ve even eaten them cold in wraps and salads. They also freeze well—I lay them out on a baking sheet to freeze, then transfer to a bag for longer storage.

FAQs

Can I roast different vegetables?

Absolutely. I use what I have—mushrooms, carrots, cauliflower, and asparagus all work well. I just adjust the roasting time if needed.

Do I need to peel the eggplant?

No, I leave the skin on—it softens nicely during roasting and adds texture and nutrients.

How do I keep the veggies from getting soggy?

I spread them in a single layer with space between pieces. Crowding the pan causes them to steam instead of roast.

Can I make this ahead of time?

Yes, I roast the vegetables a day or two in advance and reheat them or serve them at room temperature.

What’s the best way to serve Mediterranean roasted vegetables?

I serve them as a side dish, over grains, tossed into pasta, in pita wraps, or on top of hummus for a simple lunch.

Conclusion

Mediterranean roasted vegetables are one of those go-to recipes I make again and again. They’re healthy, full of flavor, and incredibly flexible depending on what’s in season. Whether I need a quick side dish, a meal prep option, or something to brighten up my plate, these roasted veggies never disappoint.