Mediterranean Roasted Vegetables is an easy yet delicious side dish that cooks effortlessly in the oven in just 30 minutes while you do other things.
Roasting vegetables simply means cooking them in the oven at high heat. This is my favorite way to cook vegetables because they cook hands-free while I do other things. In addition to being an easy cooking method, roasting actually enhances the flavor of the vegetable since the sugars caramelize and the edges get brown and crispy. Check out this article to learn more about the science behind this process. This basic method of roasting vegetables in this recipe works with almost any vegetable so you can use whatever vegetables you like or have on hand and follow these steps.
Oven-roasted vegetables are a great side dish for a variety of diets since they are paleo, Whole30, gluten-free, dairy-free, low-carb, keto, and grain-free. Serve these Mediterranean Roasted Vegetables with Baked Salmon with Dill and Lemon or Turkish Shakshuka for an entirely Mediterranean-inspired meal.
Here's what you need to make Mediterranean Roasted Vegetables:
- extra virgin olive oil
- black pepper
- dried dill
- dried oregano
- red pepper flakes
- bell pepper
- red onion
- sliced mushrooms
- grape tomatoes
- artichoke hearts
- kalamata olives
- minced garlic
See recipe card for quantities.
Here's how to make Mediterranean Roasted Vegetables:
Use a knife and cutting board to chop the red onion and bell pepper into large chunks and to slice the olives.
In a large mixing bowl, stir together the olive oil, salt, pepper, dill, oregano and red pepper flakes. Add the chopped bell pepper, red onion, sliced olives, sliced mushrooms, grape tomatoes and artichoke hearts to the bowl, stirring to coat.
Spread everything onto a greased baking sheet and bake at 425 for 15 minutes.
Then, add the minced garlic to the pan, give everything a good stir and bake for an additional 15 minutes. Serve right away while the vegetables are still warm.
Hint: Line your sheet pan with parchment paper or foil for easy cleanup with this Roasted Mediterranean Vegetables recipe.
Want to substitute an ingredient in Mediterranean Roasted Vegetables? Here's how:
- Dried dill and oregano - use ½ Tablespoon each of fresh herbs in place of the dried herbs.
- Vegetables - replace any of the veggies with an equal amount of diced eggplant yellow squash or zucchini.
- Olives - replace the olives with an equal amount of sun-dried tomatoes for a different twist.
- Grape tomatoes - use an equal amount of cherry tomatoes in place of the grape tomatoes.
Try one of these variations of Mediterranean Roasted Vegetables:
- Spicy - add an extra ½ teaspoon of red pepper flakes to give the oven-roasted vegetables extra spice.
- Deluxe - sprinkle the juice of 1 lemon over the top of the cooked vegetables as well as ¼ cup of crumbled feta cheese.
- One-pan meal - add some bite-sized chunks of raw chicken breast to the vegetables when roasting for a one-pan meal.
This equipment comes in handy when making Mediterranean Roasted Vegetables:
Store cooled leftover Roasted Mediterranean Vegetables in an airtight dish in the refrigerator for up to 4 days or the freezer for up to 6 months. Thawed frozen roasted vegetables aren't ideal to eat on their own as the texture can change some, but they would still be delicious when added to soups, quiches or casseroles.
You can also make this recipe in an air fryer by either halving the recipe or cooking it in two batches.
Roasting vegetables in the oven caramelizes them, enhancing their natural flavors. There are a few important things to keep in mind when roasting vegetables. First, use a high heat of at least 400-450 degrees F. Second, use a generous amount of oil to coat the vegetables. Finally, don't overcrowd the pan and make sure to keep the vegetables in a single layer on the baking sheet. For the vegetables to cook evenly, it's imperative that air can circulate around the vegetables and that the heat can get to them all.
Mediterranean food uses a variety of classic ingredients to add fresh flavor to its dishes including olive oil, garlic, lemon juice, basil, bay leaves, black pepper, dill, fennel, marjoram, mint, oregano, parsley, rosemary, sumac, red pepper flakes, tarragon and thyme. Additionally, feta cheese, sun-dried tomatoes, kalamata olives and capers are also used to add bold flavor to a variety of Mediterranean dishes.
Looking for othereasy vegetable recipes like this? Then, try these:
Serve Mediterranean Roast Vegetables with one of these dinner recipes for a balanced meal:
Mediterranean Roasted Vegetables
- Preheat the oven to 425
- Use a knife and cutting board to chop the red onion and bell pepper into large chunks and to slice the olives.
- In a large mixing bowl, stir together the olive oil, salt, pepper, dill, oregano and red pepper flakes. Add the chopped bell pepper, red onion, sliced olives, sliced mushrooms, grape tomatoes and artichoke hearts to the bowl, stirring to coat.
- Spread everything onto a greased baking sheet and bake at 425 for 15 minutes.
- Then, add the minced garlic to the pan, give everything a good stir and bake an additional 15 minutes. Serve right away while the vegetables are still warm.
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended