Mediterranean Roasted Vegetables make a stunning side dish! This is an incredibly healthy recipe that tastes so good you want to eat it. Veggies don’t have to be boring and flavorless. In fact, if you have picky eaters in your house, this recipe will prove to them that roasted vegetables can be absolutely delicious.
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I love Mediterranean flavors! They are so fresh and bright and these Mediterranean vegetables reflect that. The lemon and balsamic vinegar add the right amount of zing while the fresh and dried herbs highlight the natural flavor of the veggies. My mouth is watering already!
If you like roasted vegetable recipes, you will love these Roasted Red Cabbage Steaks and Roasted Broccoli and Carrots.
Why You’ll Love This Recipe
- Picky eaters love it: If you have anyone in your house who isn’t a huge fan of vegetables, have them taste this recipe. I find that the reason there are veggie haters is because they haven’t had them cooked and seasoned properly!
- You can customize it: Try different veggies and spices to make this recipe your own. There are no rules!
- It’s great anytime: I love making this recipe and we enjoy it for dinner often. You don’t need a special occasion to eat fantastic food.
Ingredients
Below is everything I use when I make these Mediterranean roasted veggies. This includes the vegetables, spices, vinegar, and lemon that give it classic Mediterranean flair.
- Oil and vinegar: I coat the vegetables with avocado oil and balsamic vinegar. They help them roast and caramelize in the oven while giving them flavor.
- Lemon: The freshness of lemon juice compliments the earthy flavor of the veggies. It’s also a known staple in Mediterranean cuisine.
- Garlic: You can’t have a good vegetable medley recipe without minced garlic. It has a lovely aroma and adds great flavor as it roasts.
- Spices: For these roasted Mediterranean vegetables, I chose dried basil, oregano, thyme, salt, and pepper. All of these together add an amazing flavor.
- Vegetables: You can choose your favorites but I went with zucchini, eggplant, red and yellow bell peppers, red onion, and cherry tomatoes. These are all classic Mediterranean veggies.
- Fresh herbs: I use fresh parsley and basil as garnishes at the end. They lift the final result and further enhance the Greek flavors.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Za’atar: Try this spice blend to season these Mediterranean roast vegetables to give them some Middle Eastern influence.
- Honey: Drizzle honey or hot honey on the finished veggies to add sweetness and syrupy texture.
- Add Pine Nuts: Garnish your Mediterranean side dish with chopped pine nuts for a lovely crunch.
How to Make Mediterranean Roasted Vegetables
Here are the few steps you’ll need to make this roasted veggie recipe. You don’t even need an extra bowl to combine the ingredients! Simply preheat your oven to 425°F, and you’re ready to go.
Step 1: Add oil and spices. Combine the avocado oil, vinegar, lemon juice, spices, and garlic at the bottom of the baking dish.
Step 2: Add prepped veggies. Add all of the veggies to the pan except for the tomatoes.
Step 3: Stir. Give it all a good mix to ensure each veggie is coated island seasoned.
Step 4: Roast and garnish. Pop it into the oven to roast for 15 minutes. Add the tomatoes and stir the veggies. Then, roast them for an additional 15 minutes. Sprinkle fresh basil and parsley on top and enjoy!
Recipe Tips
- Cut the veggies similarly: Do your best to chop all of the veggies into roughly the same size pieces. This ensures they will roast as evenly as possible.
- Use a second pan if needed: If you have a smaller baking sheet, use two! The veggies need to be spread out to ensure they roast and caramelize and not steam.
- Don’t overcook the tomatoes: Don’t add the tomatoes too early. They need way less time to cook!
If you love recipes like this Mediterranean veggie medley, you may also enjoy this Mediterranean Rice Salad.
Storage Directions
- Storing: Store leftovers in an airtight container for up to 3 days. You may freeze them for up to 1 month.
- Reheating: I find that they are best reheated in the oven. They become very mushy in the microwave.
- Make Ahead: Chop the vegetables a few hours to a day early and store them in the refrigerator until you’re ready to prepare the dish.
Serving Suggestions
- These Mediterranean veggies pair so well with fish! Try something simple like pan fried catfish and air fryer haddock.
- Chicken is great, too. Baked pizza chicken and sous vide whole chicken complement the flavors perfectly.
- Of course, pork is a lovely choice as well. I keep it simple with this broiled pork chops recipe.
Recipe FAQs
Overcooked veggies become mushy very easily especially varieties like zucchini and eggplant. Watch them closely so they become fork tender but don’t cook much longer beyond that.
Marinate them! Stick them in a bowl or Ziploc bag with everything but the avocado oil. Toss the veggies in the oil before you transfer them to the baking dish.
Of course! Try fresh dill and cilantro if you like!
More Delicious Vegetable Recipes
Do you like veggie dishes? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Mediterranean Roasted Veggies
Equipment
- Knife
Ingredients
- 3 tablespoons avocado oil divided
- 2 tablespoons balsamic vinegar
- ½ lemon juiced
- 4 cloves garlic minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 3 cups zucchini cubed (2 small / 1 medium)
- 1 eggplant cubed
- 1 yellow bell pepper cubed
- 1 red bell pepper cubed
- 1 cup red onion sliced
- 10 ounces cherry tomatoes
- 2 tablespoons parsley chopped
- fresh basil leaves
Instructions
- Preheat the oven to 425° F.
- In your roasting dish add 2 tablespoons of avocado oil, balsamic vinegar, lemon juice, minced garlic, dried ingredients, salt, and pepper. Mix until combined.
- Add all the vegetables to your dish.
- Toss the vegetables with a spoon until they are fully coated in the sauce.
- Roast for 15 minutes.
- Add the tomatoes and the remainder of the avocado oil to the roasting dish.
- Stir the vegetables.
- Roast for an additional 15 minutes, depending on how al dente you like your vegetables.
- Top with fresh parsley and basil.
Notes
- This Mediterranean vegetable dish may be stored in an airtight container in the refrigerator for up to 3 days.
- Watch the vegetables as they cook to ensure they don’t overcook and become mushy.
- Ensure you chop your veggies into similar-sized pieces so they roast more evenly.
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