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.
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
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!
Notes
Cut all vegetables to similar size so they roast evenly.
Don’t overcrowd the pan or the veggies will steam instead of roast.
You can add mushrooms, eggplant, or carrots for extra variety.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1/4 recipe
- Calories: 210
- Sugar: 5g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg
Keywords: roasted vegetables, healthy side dish, sheet pan vegetables