Mediterranean roasted vegetables are going to be the star side dish at your table. With this richly flavored and gorgeously caramelized oven roasting technique, roasted veggies will not be boring anymore.
For more effortless standout side dishes you might want to try these lightly browned brussels sprouts or roasted butternut squash dishes.
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❤️ Why You'll Love It
This recipe allows you to incorporate a host of interesting flavors and use up the sumac that has been sitting in your kitchen cabinet for a while now. To get ideal vegetables with crispy caramelized crusts yet creamy and soft interiors, we need to give vegetables with longer cooking period a head start in the oven.
I liked using the satisfying potatoes along with Brussels sprouts. Red onions for some sweetness, bell peppers for color and fragrance and finishing the dish off (optional) with some freshness from juicy grape tomatoes. But of course you can use whatever vegetables you like.
It is the perfect side dish to take to a potluck where everyone will find one or more vegetable they like.
📝 Ingredients
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
- In a small bowl combine seasonings and mix well.
- In a large bowl combine Brussels sprouts, potatoes, and half the seasoning mix and toss well to coat the vegetables. Spread them on a single layer on a baking sheet and pop in the oven for 15 minutes.
- In the same time, combine the remaining seasoning mix, red onion, yellow and red pepper and other vegetables without the tomatoes if using and mix well.
- Mix them well with the potatoes and Brussels sprouts then bake for another 10-15 minutes or until tender.
- Toss in the cherry tomatoes if using and bake for another 5 minutes.
💡 Expert Tips
- Do not use a glass pan as they do not transmit heat right and you will not get your vegetables to roast nicely. Use metal pan and dark metal if possible to help with browning.
- Use a pan that is big enough to hold your vegetables in a single layer, do not crowd the pan as this will make vegetable steam, not roast.
- Do not use low heat, we need high temperatures in this recipe. If you are busy and thinking roasting vegetables at 350 or 325 will not make a difference, you are wrong. Low heat will cause vegetables to dry out before they get browned and your vegetables will be unevenly cooked. We need the high heat.
- Use any potatoes you have, peeled or not it is up to you.
- Brussels sprouts and potatoes need to be given a head start then add the rest of the vegetables. They need longer time to cook.
- Change up the seasoning every time as you like, think of using italian seasoning, dukkah, Za'atar, fresh herbs or any other Mediterranean spice you like.
💬 FAQs
To roast vegetables we need high heat from 400- 500F. Lower than that we will be baking and not roasting the vegetables. I loved setting mine at 425F as my oven is hotter from the back than the front.
If you cover your vegetables you will be more steaming than roasting. I like my vegetables crispy and caramelized so I do not cover them. For the Brussels sprouts though, you can cover them for the first 15 minutes tossed with a tablespoon of water in the pan to make more steam thus making sure all the leaves are tender.
You can prepare the vegetables in advance then refrigerate. When it is time to serve freshen them up with a tablespoon of olive oil in the oven.
📣 Related Recipes
- Zesty Italian Pasta Salad is a potluck and family favorite side dish. Ready in minutes with fresh veggies, pasta and a lot more.
- Light and healthy edamamde quinoa salad with super foods and delicious dressing.
- This creamy chicken and potato soup makes for a great starter or a side dish.
- Mediterranean green bean casserole is a delicious side dish made from fresh vegetables and herbs. It’s perfect as an appetizer or main course.
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Mediterranean Roasted Vegetables
Ingredients
Seasoning mixture:
- ⅓ cup olive oil
- 3 garlic cloves minced
- 1 ½ teaspoon salt or to taste
- 1 teaspoon black pepper
- 2 Tablespoons sumac
- 1 teaspoon oregano
- ½ teaspoon dried basil
Vegetables mix:
- 1 pound Brussels sprouts cleaned and halved lengthwise
- 1 pound red or yellow potatoes diced into ½” cubes
- 2 medium zucchini ( 350g) cut into ½-inch pieces
- 2 bell peppers red and yellow, cored, chopped into 1-inch pieces
- 1 large red onion peeled and cut into 1-inch chunks
- 1 cup grape tomatoes (200g) , optional.
Instructions
- Preheat oven to 425F, place a metal baking sheet in the middle rack and let it heat up with the oven.
- In a small bowl combine seasonings and mix well.
- In a deep bowl combine Brussels sprouts and potatoes. Pour half the seasoning mix and toss well to coat the vegetables.
- Spread the mixture in a single layer on a baking sheet trying to place the Brussels sprouts flat side down. Bake for 15 minutes.
- While they are baking combine all other diced vegetables except for the tomatoes if using.
- Add the remaining seasoning and mix to coat all vegetables well.
- Take the tray out of the oven after the 15 minutes passed.
- Add the other vegetables and mix everything well then pop in the oven for another 15 minutes.
- Take the baking tray out and add the tomatoes if using mixing them with the other vegetables then return the tray to the oven for 5 minutes.
Video
Notes
- Do not use a glass pan as they do not transmit heat right and you will not get your vegetables to roast nicely. Use metal pan and dark metal if possible to help with browning.
- Use a sheet pan that is big enough to hold your vegetables in a single layer , do not crowd the pan as this will make vegetable steam, not roast.
- Do not use low heat. If you are busy and thinking roasting vegetables at 350 or 325 will not make a difference, you are wrong. Low heat will cause vegetables to dry out before they get browned and your vegetables will be unevenly cooked. We need the high heat.
- Let the pan heat in the oven while it is pre heating, this helps with browning.
- Use any potatoes you have, peeled or not it is up to you. Brussels sprouts and potatoes need to be given a head start then add the rest of the vegetables. They need longer time to cook.
- Please check the nutrition disclaimer policy.
Nutrition
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First published May 11, 2013. Last updated December 28, 2022 with new recipe, images, step by step instructions and readability.
Monica
As said before in India, ingredients matter and I have all the said ingredients... So I'm going to make it... Thanks a ton Amira
Amira
Thank you Monica, I hope you will like it.
John / Kitchen Riffs
Roasting veggies is such a great way to cook them! Love your seasoning mix -- the sumac in it sounds particularly delightful. Good stuff -- thanks.
Amira
Thanks John, hope you'll try it soon.
Samah @ Good Cooks
I love eggplants, one of my favorite veggies, like how you paired it with fried pita chips and used sumac for garnish, it gives it that tangy sour taste, love it.
Amira
It was really better than I expected I love the tart taste of sumac so much and cannot believe why on earth I did not tackle this marvelous spice before!!!. Thanks Samah for stopping by ... try Charles way of frying the eggplants it is really amazing, man I will never go back to deep frying them again ever.