Flavored with olive oil, grated garlic, and oregano, these Italian-style roasted Mediterranean vegetables are the perfect side dish for grilled protein, added to a bowl of rice or pasta, or even cold to a mixed salad with feta cheese. Ready in 40 minutes, bursting with color and flavor!
This is my go-to every week, and I add it to frittatas, spelt pasta, or serve it next to a slice of grilled sumac chicken. There is no main course this side dish can't complement!
I also use them to fill my Italian tramezzini, which always go down a treat! Or serve them alongside my Mediterranean chicken kabobs.
All you have to do is chop the veggies evenly while keeping the cherry tomatoes whole. Prepare the dressing made of grated fresh garlic, extra virgin olive oil, salt, pepper, and oregano. Mix the two and roast them on the middle shelf in the oven for 40 minutes. Don't overcrowd the pan so they can cook evenly!
Your roast vegetables are ready to be enjoyed however you like, although if you start trying them as soon as ready, they may not make it to the table. They are that good!
💎 Why This Recipe Works
- The most delicious vegetables, all together in one single vegan side dish. Serve them with seasoned potato wedges and roasted fennel for the ultimate dinner!
- Grated garlic easily coats every bite of vegetable, without overpowering the individual flavors and other spices. This is the way to add it - I use the same trick in my broccoli patties!
- Double the recipe and store leftover roasted vegetables in the fridge to use during the week. In a hurry? Boil some pasta, toss it with vegetables, and top with Parmesan cheese and fresh basil. Dinner is ready!
- Love Mediterranean vegetables? Give our eggplant caponata and eggplant Parmesan a try!
🛒 Ingredients
- Fresh Vegetables: Choose veggies that are firm to the touch and bright in color. This will ensure their flavor and texture are perfect once cooked.
- Cherry Tomatoes: I use baby San Marzano when I find them as they are delicious, and once roasted taste almost like pomodoro sauce. Should those not be available, opt for cherry tomatoes that are dark red, while still firm, and if possible, on the vine.
Be sure to check the recipe card for all the ingredients and steps you need—every detail counts!
♻️ Substitutions and Variations
- Roasting Vegetables: You can add more types of veggies to your tray. Summer squash (yellow squash), asparagus, and sweet potatoes work well. Potatoes and carrots add volume, however, they require longer to cook, so adjust accordingly. Many like adding mushrooms, although I don't like them in this mix.
- Fresh Herbs: Add these on top of the roasted vegetables, after they've been cooked. They add freshness and different layers of flavor. Great choices are fresh parsley, basil, and chives.
- Dried Herbs: Add more herbs and spices to your roasting tray! Smoked paprika, sumac, thyme, rosemary, and marjoram work well.
👩🏻🍳 How to Make (step-by-step)
- Wash and chop all the vegetables into equal-sized pieces. [Picture 1]
- Mix the grated garlic with olive oil, oregano, salt, and pepper. [Picture 2]
- Mix the chopped vegetables with the flavored oil. [Picture 3]
- Roast and serve the roasted Mediterranean vegetables as desired. [Picture 4]
🙋♀️ People Also Ask [FAQs]
How do I prevent the vegetables from becoming soggy when roasting?
Ensure the vegetables are spread out in a single layer on the baking sheet with some space between them. Overcrowding the pan can cause the vegetables to steam rather than roast, leading to a soggy texture.
How do I add more Mediterranean flavor to the vegetables?
Serve your roasted mixed vegetables with olives, capers, sundried tomatoes, or even with a drizzle of balsamic vinegar.
How do I store and reheat roasted vegetables?
Store leftovers in an airtight container in the refrigerator for up to 4 days. They can be reheated in the oven or microwave or enjoyed cold. You can also freeze the vegetables, however, their consistency will change. Thaw them overnight in the fridge and warm them up as described.
💡 Expert Tips and Tricks
- Extra Seasoning: Roast lemon halves alongside the vegetables for an extra zesty note! The roasted lemons can be squeezed over the finished dish for a burst of tangy flavor that’s deeper than fresh lemon juice.
- Flavored Oil: Instead of regular olive oil, use oils infused with garlic, herbs, or chili to add an extra layer of flavor without extra ingredients cluttering the baking sheet.
🍴 More Delicious Recipes to Try
🍽️ Recipe
Mediterranean Roasted Vegetables
Ingredients
- 3 Zucchini
- 1 Eggplant
- 2 Bell Peppers any color
- 1 Red Onion
- 250 g Cherry Tomatoes
- 2 tablespoon Olive Oil
- 3 Garlic Cloves
- 1 teaspoon Oregano
- Salt and Pepper to Taste
Instructions
- Preheat the oven to 375* F, 200*C (FAN).
- Wash all the vegetables and chop the zucchini, eggplant, and peppers in pieces roughly the same size. Peel the red onion and cut it into wedges of the same size as well, without necessarily separating the layers. Keep the cherry tomatoes whole.
- Grate the garlic cloves using a cheese grater. Mix the garlic, olive oil, oregano, salt and pepper in a bowl.
- Dress the vegetables with the flavored olive oil, ensuring each piece is well coated. Make sure the garlic paste doesn't sit on a few pieces, but is well spread. You can do so on the baking tray directly or in a large mixing bowl.
- Cover a large baking sheet with parchment paper. Spread the roasting vegetables on top of it, spreading them out, ensuring they don't overlap.
- Place the tray on the middle shelf of the oven and roast for 40 minutes. You can check the vegetables after 25 minutes and turn them, or you can allow them to finish cooking without moving them, so that the top part gets a nice golden-brown color and lightly caramelized flavor.
- If you cut your vegetables into smaller pieces, the cooking time will be shorter, so check on them sooner.
- Remove from the oven, check the consistency is to your liking, and serve as planned.
Notes
- Storage and Reheating: Store leftovers in the refrigerator for up to 4 days, using an airtight container. They can be reheated in the oven or microwave, or enjoyed cold. You can also freeze the vegetables, however, their consistency will change. Thaw them overnight in the fridge and warm them up as described.
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