Mediterranean Roasted Vegetables

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.

❤️ 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.

1. In a small bowl combine seasonings and mix well.
2. 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.
3. 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.
4. Mix them well with the potatoes and Brussels sprouts then bake for another 10-15 minutes or until tender.
5. 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.

Serve with

• I love serving roasted vegetables with this Low Carb Chicken Parmesan for a healthy yet satisfying meal.
• If you do not care for a low-carb option, this Mushroom and Rice Bake is great to serve with these roasted vegetables.

💬 FAQs

📣 Related Recipes

• 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.
• This Air Fryer Frozen Broccoli recipe is a game-changer, it will let you enjoy perfectly crispy and flavorful florets in no time.
• This Brussel Sprouts Appetizer is the perfect crispy bite to your meal. Easy and delicious with just a handful of ingredients.

More Mediterranean Sides

• Make your dinner table more interesting with this elegant Mediterranean Rice Pilaf. This rice is bursting with flavors with a touch of sweetness that sure to impress.
• Mediterranean green bean casserole is a delicious side dish made from fresh vegetables and herbs. It’s perfect as an appetizer or main course.
• Zesty Italian Pasta Salad is a potluck and family favorite side dish. Ready in minutes with fresh veggies, pasta and a lot more.

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Mediterranean Roasted Vegetables

This roasted vegetables recipe is a mix of delicious vegetables richly seasoned with Mediterranean spices and caramelized to perfection. In less than 5 minutes prep time you will have the best side dish for any occasion.

5 from 11 votes

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Course: Side Dish

Cuisine: Mediterranean

Diet: Halal, Vegan, Vegetarian

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 8 Servings

Calories: 177kcal

Author: Amira

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

Calories: 177kcal | Carbohydrates: 21g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 461mg | Potassium: 719mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1612IU | Vitamin C: 110mg | Calcium: 53mg | Iron: 2mg

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First published May 11, 2013. Last updated December 28, 2022 with new recipe, images, step by step instructions and readability.