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These Mediterranean Vegetables make for the perfect healthy side dish to add to your repertoire! They are bursting with flavour and colour and only take a few minutes of prep.
Recipe Difficulty – Very Easy
Table of Contents
Why this recipe works
Roasted Mediterranean Vegetables are a perfect sheet pan side for anytime of the year. You could even prep it and then cook it out on the grill in the summer. It goes great with meats, soups, sandwiches, etc. And it’s so good for you!
For the winter time, serve it up with my Christmas Nut Roast for the perfect cozy meal. They are both great recipes to double and serve up when family comes over!
This Mediterranean Veg roast dinner recipe brings together six different vegetables into an amazing blend of colours and flavours. It’s not often that the side dish becomes the star of the show, but that is the case here!
Another great thing about these Mediterranean roasted vegetables is that they are so versatile! If you don’t have some of the vegetables, swap them out for what you do have on hand! If your family isn’t a fan of something on the ingredients list, trade it for a favourite. The same basic seasonings and instructions will apply.
This was inspired by my Sheet Pan Roasted Root Vegetables recipe, and pairs well with this amazing Mushroom Alfredo recipe or alongside my Beet Hummus.
Ingredients to make Mediterranean Vegetables
- Extra-Virgin Olive Oil – help to crisp these vegetables up to perfection.
- Garlic Cloves – add a great umami flavour.
- Dried Oregano – is a wonderfully classic flavour that goes great with these vegetables.
- Dried Thyme – is common in Italian and French recipes.
- Salt – accentuates the other flavours in this dish.
- Red Onion – isn’t so sharp when cooked and adds a great sweetness and texture.
- Red Pepper – is the sweetest of the bell pepper family.
- Orange Pepper – brings a different colour to the table.
- Courgette – can also be known as zucchini. If you have some spare then try my Courgette Pasta or Courgette Fritters.
- Aubergine – is also referred to as eggplant. If you have any spare do try my Aubergine Curry.
- Cherry Tomatoes – have a delicious burst of flavour when roasted.
See recipe card for full information on ingredients and quantities.
Substitutions
- Olive Oil – Other neutral oils will also work well.
- Seasonings – Oregano and thyme are my favourite combo for these roasted med veg, but feel free to play around with your favourites or match them to the main dish. If you want to go another route, try this food with some pesto.
- Vegetables – This recipe is incredibly versatile! If you don’t have one of the vegetables, swap it out for something you do have on hand or leave it out. Some other great roasted vegetables are cauliflower, butternut squash, sweet potato, etc. Just be aware of different cooking times.
Variations
- Spicy – Cayenne pepper or cumin mixed in with the oil will bring the spicy level on these med veg up a notch.
- Deluxe – To make it deluxe, focus on the plating. You could sprinkle some fresh herbs on top and serve with a side of lemon slices. A balsamic vinegar glaze on top or hummus to the side would also be great. If you aren’t vegan, try mixing in Halloumi with the vegetables.
- Kid friendly – Make sure at least one vegetable that your child likes is included in this mix of roast Mediterranean vegetables and maybe they’ll be willing to try something new!
See this Sausage Tray Bake version of this recipe on my website!
How to make Mediterranean Vegetables
Step 1: Firstly, preheat the oven to 180C (356 degrees F). Crush the garlic and combine with the olive oil, dried oregano, dried thyme, and salt.
Step 2: Chop the red onion, red pepper, orange pepper, courgette, and aubergine into chunks and place on a baking tray with the cherry tomatoes. Combine with the olive oil mixture. Place into the oven for 35 minutes, stirring the vegetables halfway through.
Hint: Keep an eye on your oven, especially near the end, as some ovens vary in cook times.
Leftovers
These are definitely best fresh, but they can be stored in an airtight container for 3-5 days. Reheat in the oven, an air fryer, or the microwave.
Recipe FAQs
If you want to keep things simple and healthy, serve your vegetables up with some couscous or quinoa and a fresh salad. If you want something a little heartier and eat meat, try chicken, salmon, or steak along with these mixed healthy vegetables.
Some delicious and simple options are herbs or cheese. You could also try a honey balsamic glaze or some lemon juice.
While you can refrigerate or freeze leftovers, they are best fresh. To meal prep these roasted vegetables, I would chop them and then refrigerate or freeze them before baking. When you’re ready to use them, pull them out, mix in the seasonings, and bake them!
Very much so! Mediterranean Vegetables in and of themselves are so good for you. While cooking vegetables does take away some nutrients, they are still good for you! Plus, you get the added benefits of olive oil.
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Mediterranean Vegetables
Ingredients
- 2.5 tbsp extra-virgin olive oil
- 4 garlic cloves
- 1 heaped tsp dried oregano
- 1 heaped tsp dried thyme
- ¼ tsp salt
- 1 red onion
- 1 red pepper
- 1 orange pepper
- 1 courgette
- 1 aubergine
- 300 g cherry tomatoes
Instructions
- Preheat the oven to 180c. Crush the garlic and combine with the olive oil, dried oregano, dried thyme and salt in a small bowl and mix together.
- Chop the red onion, red pepper, orange pepper, courgette and aubergine into chunks and place onto a baking tray with the cherry tomatoes. Combine with the olive oil mixture. Place into the oven for 35 minutes, stirring the vegetables halfway through.
Notes
Nutrition
Simple and delicious. I served them with baked fish
Thank you Cath 🙂
Thanks for this recipe it was lovely. Because I don’t like peppers I used mushrooms and a sweet potato. Love your recipes.
Thank you Carole 🙂
Simple but delicious recipe which I had alongside a salmon fillet!
Thank you Susan 🙂