Roasted Mediterranean Vegetables
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You won’t want to cook anything besides these flavorful roasted Mediterranean vegetables for the next few weeks! They’re quick and easy to make, and you can add Italian seasonings like thyme, oregano, basil, and lemon. The beautiful caramelization of the veggies is complimented by the aromatics, which help make this easy side dish light and bright.
Table of Contents
Why you’ll love this recipe
Flavorful – These oven-roasted sweet veggies feature deliciously bright seasonings and a smokey caramelization that makes them irresistible.
One sheet pan dish – When making these Mediterranean roasted vegetables, you can expect quick cleanup since the recipe is made in one sheet pan.
Vegan- Keep this Mediterranean vegetables recipe in your repertoire for visiting vegetarians/vegans. It’s also a great option if you’re trying to cut down on meat during the week.
Eat it as a healthy meal or as a healthy side – These roasted Mediterranean vegetables are versatile – they make a tasty meal paired with rice or pasta. You can also enjoy them as a side, along with a roast or other protein.
Satisfy your cravings for roasted veg with these other tasty recipes: Crispy Roasted Gnocchi with Chorizo, Simple Honey-Roasted Carrots & Parsnips, and The CRISPIEST Roast Potatoes.
What are Mediterranean vegetables?
The best part about making roasted Mediterranean vegetables is you can use any veggie you please. What makes these veggies Mediterranean is the Italian seasoning (like fresh basil) that’s added in. There is a small difference between Mediterranean veggies and Italian vegetables – Mediterranean covers a broad term that includes other types of food like Greek. Whereas Italian veggies only cover those grown/seasoned with Italian ingredients.
Ingredients
Mixed Peppers – I love using mixed bell peppers for these roasted Mediterranean vegetables, as they create a delicious balance of bitter/sweet. However, you can use only one colour of peppers if you’d like.
Tomatoes – I recommend using salad tomatoes for this med veg recipe, as they’re bright and juicy. However, any type of tomato will work when making Mediterranean veg, including cherry tomatoes.
Basil – Fresh Italian herbs are the key to making these baked Mediterranean veggies uber-flavourful. However, you can use dried herbs in a pinch. Use 1/3 the amount of dried herbs as you would fresh herbs, as they have a bolder taste.
See the recipe card for full information on all ingredients and quantities.
Variations/ Adaptations
Here are a few ways to update these roasted Mediterranean vegetables to meet your taste preferences!
Replace veggies with in-season varieties – You can use any in-season veggies; there are no restrictions! Toss in sweet potatoes, squash, etc.
Change seasonings used – Instead of using Italian herbs, use other Mediterranean seasonings like dill, fennel, tarragon, sage, etc.
Add a balsamic reduction – You can never go wrong with a balsamic reduction when making roast Mediterranean vegetables. It adds a delightful, sweet, tangy flavour to the veg.
Sprinkle with feta – Feta is the perfect cheese to add to these veggies, providing a yummy, tangy taste and protein.
How to make roasted Mediterranean vegetables
Preheat your oven to 200°C/400°F .
- Start by slicing the courgettes and red onion and start to add to 2 baking trays (Image 1).
- Then slice the peppers, and tomatoes and spread the vegetables in a single layer on each baking sheet. Make sure not to overcrowd the trays to allow even roasting (Image 2).
3. Pour over 3 tbsp of extra virgin olive oil between the trays and season the vegetables with, dried italian herbs, salt and pepper. Mix together to incorporate (Image 3).
4. Roast in the preheated oven for about 30 to 40 minutes, or until the vegetables are tender and slightly caramelised. You may want to stir the vegetables halfway through the cooking time for even roasting (Image 4).
5. Prepare your basil oil by adding a handful of fresh basil, the remaining 3 tbsp of extra virgin olive and some salt and pepper to food processor. Blend until smooth and taste for seasoning (Image 5).
6. Remove the roasted vegetables from the oven and add to a serving dish. Drizzle over the basil oil and mix together (Image 6).
*I served the vegetables with some white fish, cooked in the airfryer for 5 minutes or until cooked through.
Frying vs Roasting Vegetables
While you can always pan-fry vegetables, I find they turn out best when roasted. When frying veggies, you’ll have to chop everything into smaller pieces since they’ll be cooking faster. They typically have a softer texture yet can brown a bit on the outside, depending on the method you use to cook them. They’ll still have a delicious taste, but it will be more dependent on the sauces/seasoning you add. It will take about 4-10 minutes to cook the veggies in a pan, depending on which type of veg you use.
When you roast vegetables (like this roasted Mediterranean vegetables dish), you’ll find the veg caramelizes in the oven. So, you can expect a more complex, smokey flavour that you won’t find in pan-fried veg. Additionally, this roasted Mediterranean vegetables recipe helps create golden-brown veggie bits that have a bit of a crisp on the outside.
Tips for the best result
Cut everything the same size for even roasting time
When making roasted Mediterranean vegetables, ensure everything is the same size. This step ensures the veggies are all done at the same time, so you’re not left with over or undercooked bits.
Flip the veggies at some point during cooking
While cooking this roasted vegetables recipe, flip them 1-2 times so they can cook evenly. This step allows the veggies to caramelize on both sides.
Add salt and flavorings before roasting
As the veggies roast; the flavours will mingle together. Don’t forget to taste the veggies after they’re cooked in case they need more salt/seasonings.
Allow space between vegetables so they don’t steam
If you want that delicious caramelisation, you need to allow the veggies enough space to caramelize.
If you have leftover veggies, consider making one of these dishes: Roasted Vegetable Soup, Easy Meatless Baked Ziti (Vegetarian) and Baked Orzo Roasted Mediterranean Vegetables
FAQs
When roasting, choosing an oil with a high smoke point, like rapeseed, grapeseed, avocado, peanut, or extra virgin olive oil, is important. Otherwise, it can cause the oil to smoke, leaving a burnt/unappealing flavour behind.
Always salt/season the vegetables before roasting them. Then, you can adjust the seasoning if needed once they come out of the oven.
Absolutely! Just ensure they are the same size or slightly smaller so they finish roasting at the same time as the other veg.
Yes! You can make these ahead of time! I recommend only making these roasted Mediterranean vegetables one day beforehand, as you can only store leftover roasted vegetables in the fridge for three days.
You can reheat these veggies in the oven so they re-crisp.
For a heartier meal, pair these veggies with pasta. Here are a few ideas: Delicious Tagliatelle Carbonara, Vegan Mac and Cheese with Red Pepper, or Creamy Chicken and Mushroom Pasta.
If you tried this Roasted Mediterranean Vegetables recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
Roasted Mediterranean Vegetables
Ingredients
- 3 mixed peppers, sliced into thick strips (£1.59)
- 3 red onions, sliced into wedges (£1.00)
- 6 salad tomatoes, sliced into wedges (£0.95)
- 2 courgettes, sliced into thin discs (£0.95)
- 1 aubergine, sliced into medium chunks (£0.89)
- Handful of fresh basil (£0.60)
Cupboard Essentials
- 6 extra virgin olive oil
- 1 tbsp Italian dried herbs
- Salt and pepper
Method
Preheat your oven to 200°C/400°F .
- Start by adding the sliced courgettes, peppers, sliced red onion and diced tomatoes to 2 baking trays.
- Spread the vegetables in a single layer on each baking sheet. Make sure not to overcrowd the trays to allow even roasting.
- Pour over 3 tbsp of extra virgin olive oil between the trays and season the vegetables with, dried Italian herbs, salt and pepper. Mix together to incorporate.
- Roast in the preheated oven for about 30 to 40 minutes, or until the vegetables are tender and slightly caramelised. You may want to stir the vegetables halfway through the cooking time for even roasting.
- Prepare your basil oil by adding a handful of fresh basil, the remaining 3 tbsp of extra virgin olive and some salt and pepper to food processor. Blend until smooth and taste for seasoning.
- Remove the roasted vegetables from the oven and serve with a drizzle of basil oil. If you’re serving as a main, I love to have this with some white fish, cooked in the airfryer for 5 minutes or until cooked through.
Notes
- Ensure uniform size of vegetables for even roasting; this prevents some pieces from being over or undercooked.
- Flip the vegetables 1-2 times during cooking to promote even caramelisation on both sides, enhancing flavor.
- Add salt and Italian seasoning before roasting to allow flavours to meld, tasting and adjusting after cooking if necessary.
- Provide ample space between vegetables on 2 baking sheets to prevent steaming and encourage delicious caramelisation.
Nutrition
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