Name: Mediterranean Roasted Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 2 medium zucchini; 1 red bell pepper; 1 yellow bell pepper; 1 large red onion; 1 pound baby potatoes; 1 cup cherry tomatoes; 3 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon salt; ½ teaspoon black pepper

Colorful, flavorful, and incredibly easy to make, these Mediterranean Roasted Vegetables are everything you want in a wholesome side dish. Whether you’re serving them alongside grilled chicken, tossing them into pasta, or spooning them over hummus, their herb-kissed flavor and slight caramelization make them the kind of recipe you’ll crave again and again.

Perfectly roasted until golden and tender, each bite is a medley of textures and natural sweetness. With zucchini, bell peppers, red onions, and baby potatoes all playing their part, this dish brings the sun-kissed tastes of the Mediterranean right to your table with minimal effort.

What Vegetables Work Best for Mediterranean Roasting?

The beauty of this recipe is its versatility. Zucchini, red onion, and bell peppers caramelize beautifully while holding their shape. Baby potatoes add a hearty, satisfying bite, and cherry tomatoes burst with flavor after roasting. You can also mix in eggplant, carrots, or mushrooms if you want more variety.

Just make sure all vegetables are cut to similar sizes so they roast evenly. Using a mix of colors isn’t just visually appealing—it helps balance the flavors too!

Ingredients for the Mediterranean Roasted Vegetables

Zucchini: Mild and tender, zucchini absorbs the herbed olive oil and roasts to soft perfection.
Red Bell Pepper: Adds natural sweetness and vibrant color.
Yellow Bell Pepper: Balances the red pepper with a slightly milder flavor and sunny hue.
Red Onion: Roasts down to a mellow, almost jammy texture that deepens the flavor of the whole dish.
Baby Potatoes: Creamy-centered and crispy-edged once roasted, they add heartiness.
Cherry Tomatoes: Their burst of juiciness complements the other roasted textures.
Olive Oil: Helps everything roast beautifully and adds classic Mediterranean richness.
Dried Oregano & Thyme: These herbs provide that distinct Mediterranean flavor profile.
Salt & Black Pepper: Essential for seasoning and bringing out the natural flavors of the veggies.

How To Make the Mediterranean Roasted Vegetables

Step 1: Preheat and Prep

Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup. Wash and dry all the vegetables thoroughly.

Step 2: Chop the Vegetables

Slice the zucchini into thick rounds, cut the bell peppers into bite-sized strips, and quarter the red onions. Halve the baby potatoes (or quarter them if large). Keep cherry tomatoes whole.

Step 3: Season Generously

Place all the chopped vegetables in a large mixing bowl. Drizzle with olive oil, then sprinkle in the dried oregano, thyme, salt, and black pepper. Toss until everything is evenly coated.

Step 4: Arrange on a Sheet

Spread the seasoned vegetables in a single layer on the prepared baking sheet. Be sure not to overcrowd—use two sheets if necessary to allow them to roast rather than steam.

Step 5: Roast to Perfection

Roast in the oven for 25-30 minutes, stirring halfway through. The vegetables should be tender with crisp edges, and the tomatoes just starting to burst.

Step 6: Serve Warm

Remove from the oven and serve immediately as a side, over grains, or even as a main dish with crumbled feta or hummus on the side.

Serving and Storing Mediterranean Roasted Vegetables

These roasted vegetables are incredibly versatile. Serve them warm straight from the oven alongside roasted chicken, grilled salmon, or even folded into a warm grain bowl with quinoa or couscous. They’re also excellent tucked into pita wraps with a dollop of tzatziki or spread over a toasted baguette with hummus.

To store, let the vegetables cool completely before transferring them to an airtight container. They keep well in the fridge for up to 4 days and reheat beautifully in the oven or air fryer. You can also freeze them for up to one month—just note that the texture will soften slightly after thawing.

Frequently Asked Questions

What kind of potatoes work best?

Baby potatoes are ideal because they roast quickly and develop crispy edges. You can also use Yukon Gold or red potatoes cut into chunks.

Can I use fresh herbs instead of dried?

Absolutely! If you have fresh oregano or thyme, double the amount since fresh herbs are milder than dried. Add them at the end of roasting to preserve their flavor.

Are these vegetables good served cold?

Yes! They make a great addition to pasta salads or grain bowls when chilled. Just drizzle with a little extra olive oil before serving.

Can I make these ahead of time?

Yes, you can roast the vegetables a day in advance. Reheat in a 375°F oven for 10 minutes to bring back some crispiness before serving.

How do I keep the vegetables from getting soggy?

Avoid overcrowding your baking sheet. If the vegetables are too close, they’ll steam instead of roast. Use two sheets if needed.

What dips go well with these veggies?

Try pairing them with hummus, baba ganoush, or garlic yogurt dip. They’re also fantastic with crumbled feta or drizzled tahini.

Want More Vegetable Side Dish Ideas?

If you love these Mediterranean Roasted Vegetables, you might also enjoy these other flavorful favorites from Life with Jam:

Sweet Honey Glazed Carrots for a touch of natural sweetness.
Roasted Potatoes and Carrots for a comforting, oven-roasted pairing.
Cheesy Cauliflower Patties that even picky eaters will love.
Healthy Mediterranean Salmon Dinner to turn your veggies into a complete meal.
Grilled Peach and Honey Mustard Dressing for a fruity, tangy contrast.

These sides are perfect for summer spreads, weeknight dinners, or any time you need something vibrant and veggie-packed.

📌 Save this recipe to your Pinterest veggie board so you can find it whenever you need an easy and healthy side dish: Life with Jam on Pinterest

Tried it already? Tell me in the comments what veggies you used. Did you go classic or add your own twist like mushrooms or eggplant?

I love seeing how these dishes turn out in your kitchen. Snap a photo, tag me on Pinterest, and don’t be shy—your version might inspire someone else!

Mediterranean Roasted Vegetables

Author: Jam Scott
Total Time: 45 minutes
Yield: 4 servings
Diet: Vegetarian

Print Recipe

Description

These Mediterranean Roasted Vegetables are bursting with color and roasted flavor. A blend of zucchini, bell peppers, potatoes, and tomatoes seasoned with olive oil and herbs makes for a perfect, healthy side dish you can serve warm or cold. Great for meal prep, entertaining, or simply making vegetables irresistible.

Instructions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil.

2. Wash and dry all vegetables. Slice zucchini into rounds, bell peppers into strips, and quarter the onion. Halve or quarter potatoes depending on size. Leave cherry tomatoes whole.

3. In a large bowl, toss all vegetables with olive oil, oregano, thyme, salt, and black pepper.

4. Spread vegetables on the baking sheet in a single layer. Use two sheets if needed.

5. Roast for 25–30 minutes, stirring halfway, until tender and lightly browned.

6. Serve warm as a side, in a wrap, or over grains. Enjoy!