Mediterranean Roasted Vegetables

This recipe for Mediterranean Roasted Vegetables is a great versatile side dish to enhance almost any dinner with a delicious roasting flavor everyone will love. Roasting Vegetables is also a great way to use up those leftover vegetables in your fridge! If you don’t have the vegetables used here, feel free to substitute any sturdy veggie you have on hand, such as carrots, fennel, parsnips, and eggplant. 

Whether you’re wanting a vegetarian main dish or an easy and healthy side dish, the Mediterranean flavors in these roasted vegetables will not disappoint.

I love these roasted veggies with baked potatoes, burrito bowls/rice bowls, or as a side dish for chicken recipes, pasta, meal prep or almost anything!

Roasting deepens, intensifies and caramelizes the natural sugars in vegetables; so, don’t be surprised if this becomes one of your family’s favorite vegetable recipes. My family will eat almost any vegetable that is roasted, especially these Roasted Asparagus.

sheet pan and silpat with brussels sprouts, red onion, portobello mushrooms and mini peppers lined up ready to be roasted

Why We Love This Recipe


Healthy
: Eating a rainbow of colored vegetables is always a sure way you’re getting much needed nutrients and dietary fiber. The exact nutrition information will vary but in general, different color fruits and vegetables play a very important role in a healthy diet.

If you love this recipe, give these Grilled Vegetable Kabobs a try. They are another healthy and easy recipe that the whole family will love.

Customizable: There are so many different vegetables you can use for this recipe. I like to use fresh vegetables that are in season to switch things up. During the summer months take advantage of all the glorious summer vegetables like, zucchini, yellow squash and cherry tomatoes. Winter root vegetables like sweet potatoes, rutabagas and parsnips are great for pan roasting.

Easy: Oven roasted vegetables are easy side dishes that take minutes to prepare. There’s not a lot of mixing or measuring required. Just cut up the veggies, add some seasoning and stick them in a hot oven. It can’t get any easier than that.

Meal Prep: Once you have roasted a big pan of Mediterranean vegetables, they will keep for a week in the fridge. That makes them the perfect option or meal prep. Add them as a side dish or as in a vegetarian lettuce wrap.

Ingredients Mediterranean Vegetables

  • 1 lb. bag mini sweet peppers, seeded and cut in half
  • 1 lb. Portobello mushroom caps, sliced
  • 1 large red onion, sliced
  • 1 lb. Brussels sprouts, trimmed and cut in half
  • 2 t. garlic powder
  • 2 t. Herbs de Provence (or Italian seasoning)
  • 2 T. extra virgin olive oil
  • 2 T. balsamic vinegar
  • Sea salt and black pepper, to taste

Notes: If you can’t find these sweet mini peppers, you can use a medley of red bell pepper, orange and yellow bell peppers. This recipe calls for Herbs de Provence, but Italian seasoning can be used instead, or make your own with this recipe. This will alter the flavor profile a bit, but the result will still be delicious. 

sheet pans full of colorful roasted vegetables

How to Roast Vegetables Mediterranean Style:

  1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside. 
  2. Add peppers, Portobello mushrooms, onion, and Brussels sprouts to a large bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.
  3. Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.
  4. Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice, caramelized color. Remove from oven and serve immediately. Enjoy!

How to Store Roasted Vegetables

Allow to cool to room temperature and place in an airtight container in the fridge for up to a week.

You can also freeze roasted vegetables but there are a few things to note. Root vegetables will keep their texture and hold up well to freezing. But vegetables that have a high-water content, like zucchini tomatoes and mushrooms, will become much softer and runnier after being frozen, which make a perfect addition to soups stews and casseroles.

When you are freezing roasted vegetables for future use, it’s a good idea to portion them out into smaller freezer containers so you only have to thaw out the right amount you need.

large grill full of mini peppers and garlic

How to Serve Mediterranean Roast Vegetables

Roasted vegetables are the perfect side dish companion with chicken, like this Herb-Roasted Chicken and these Lemon Chicken Thighs. Serve Mediterranean vegetables with steak or this amazing Roasted Apple Fennel Pork Tenderloin.

They are also amazing with most all fish dishes like Pan Seared Grouper or this Orange Glazed Salmon.

They are even great for vegetarian main dish, simply served with pita bread, in a lettuce wrap or added to a salad.

Toppings for this Mediterranean Vegetable Recipe

If you’re looking for a way to add even more flavor to these roasted vegetables, savory toppings are the best way to do that. Here are some of the most popular ideas that may give you some inspiration:

  • Nuts: Toasted pine nuts and pecans are great when sprinkled over the top of these soft vegetables and provide just the right amount of crunch!
  • Lemon: A little lemon zest and a squeeze of fresh lemon juice really brighten up the flavors of the vegetables without overpowering them.
  • Feta cheese: The salty and tangy flavor of feta crumbles work great with the natural sweet flavors of the roasted vegetables.
  • Balsamic Glaze: Take approximately 1/4 cup balsamic vinegar and about a tablespoon of honey and add it to a small saucepan. Heat it just until it starts to boil. It will thicken and become a wonderful glaze for roasted vegetables.
roasted vegetables in a white bowl

Tips for Roasting the Best Vegetables

  • For best results, when you roast veggies, place them in an even layer on a large baking tray with enough space so they are not overcrowded, even if you have to use two sheet pans. This helps them to cook evenly around the edges.
  • Make sure you start in an oven with a high temperature (425 degrees f). The high heat will keep the vegetables from steaming.
  • Cut all the vegetables into similar size pieces. This will ensure they all cook evenly.
  • Start out with denser vegetables first. If you like your brussels sprouts to be really soft and caramelized, you’ll want to start those out in the oven about 6-8 minutes before adding the rest of the vegetables. Grouping a combination of vegetables with similar cooking times ensures everything is nice and tender when finished cooking.
  • Good quality olive oil is so important. Olive oil doesn’t have a super long shelf life, so always smell and taste it before you add it to anything. Look for a good quality olive oil with a buttery flavor.

Want More Healthy Vegetable Recipes?

mediterranean roasted vegetables in a white bowl

Mediterranean Roasted Vegetables

Published By Stephanie
Mediterranean Roasted Vegetables is great versatile side dish or way to use up any leftover vegetables sitting in your refrigerator.
5 from 1 vote
Prep Time 15 mins
Cook Time 40 mins
Total Time 55 mins
Course Side Dish
Cuisine American
Servings 6 servings
Calories 123 kcal

Ingredients
  

  • 1 lb Mini sweet peppers seeded and cut in half
  • 1 lb Portobello mushroom caps sliced
  • 1 lg red onion sliced
  • 1 lb Brussels Sprouts trimmed and cut in half
  • 2 t garlic powder
  • 2 t Herbs de Provence or Italian seasoning
  • 2 T Extra Virgin Olive Oil
  • 2 T Balsamic Vinegar
  • Sea salt and pepper to taste

Instructions
 

  • Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Set aside. 
  • Add peppers, Portobello mushrooms, onion, and Brussels sprouts to a large bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.
  • Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.
  • Place sheet pan in preheated oven and roast for 25-30 minutes, stirring halfway through, or until the vegetables are tender and develop a nice, caramelized color. Remove from oven and serve immediately. Enjoy!

Nutrition

Calories: 123kcalCarbohydrates: 16gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 31mgPotassium: 750mgFiber: 6gSugar: 8gVitamin A: 2950IUVitamin C: 161mgCalcium: 48mgIron: 2mg
Keyword low carb, Vegetables
Tried this recipe?Tag me on Facebook @fitfoundme with a pic and let me know what you thought of this recipe in the comments below!
about stephanie

About Stephanie

Just an everyday stay at home mom who one day decided I didn’t want to become the stereotypical overweight, middle-aged, out of breath, mom anymore. One day at a time, one meal at a time, one workout at a time and I became the athlete I never knew existed. Read more...

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