Mediterranean Roasted Vegetables Recipe

Ash Tyrrell

Mediterranean Roasted Vegetables Recipe

I’ve made these Mediterranean roasted vegetables more times than I can count, and every single time they disappear fast. I love how simple ingredients turn into something so colorful, fragrant, and satisfying once they hit the oven.

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Prep Time 15

Cook Time 40

Servings: 3

Ingredients Method Notes

Ingredients

Zucchini – 2 medium sliced into thick rounds – Zucchini roasts beautifully and becomes tender without falling apart. I always choose firm, fresh zucchini for the best texture.
Red bell pepper – 1 large chopped – Red bell peppers add natural sweetness and vibrant color. They roast better than green peppers because of their higher sugar content.
Yellow bell pepper – 1 large chopped – This adds a mild sweetness and balances the stronger flavors of onion and garlic.
Red onion – 1 medium sliced into wedges – Red onion caramelizes nicely in the oven and adds depth without overpowering the dish.
Eggplant – 1 medium cubed – Eggplant absorbs olive oil and herbs well, becoming creamy inside when roasted properly.
Cherry tomatoes – 1 cup whole or halved – These burst slightly in the oven and add juiciness and acidity to balance the roasted flavors.
Garlic – 3 cloves minced – Fresh garlic is essential here. I never recommend garlic powder because fresh cloves roast into a mellow, sweet flavor.
Olive oil – 3 tablespoons – Use good-quality extra virgin olive oil. It enhances flavor and helps the vegetables roast evenly.
Dried oregano – 1 teaspoon – Oregano brings that unmistakable Mediterranean aroma and pairs perfectly with roasted vegetables.
Dried thyme – 1 teaspoon – Thyme adds an earthy note that complements eggplant and zucchini well.
Salt – ¾ teaspoon or to taste – Salt draws out moisture and enhances the natural sweetness of the vegetables.
Black pepper – ½ teaspoon freshly ground – Freshly ground pepper adds subtle heat and aroma.
Feta cheese – ½ cup crumbled (optional) – I always prefer crumbling feta fresh because it tastes creamier and less dry.
Fresh parsley – 2 tablespoons chopped – Parsley adds freshness and a pop of green right before serving.
Lemon juice – 1 tablespoon optional – A small squeeze at the end brightens all the roasted flavors.

Method

Start by washing and drying all the vegetables thoroughly. I like cutting them into similar-sized pieces so everything roasts evenly. This step ensures no vegetable is overcooked or underdone.
Place all chopped vegetables into a large bowl. Add olive oil, garlic, oregano, thyme, salt, and black pepper. I always toss with my hands to coat every piece evenly.
Preheat the oven to 425°F (220°C). Spread the vegetables in a single layer on a parchment-lined baking sheet. Avoid overcrowding, as this helps them roast instead of steam.
Roast the vegetables for about 35–40 minutes, stirring once halfway through. I look for lightly charred edges and fork-tender centers before removing them from the oven.
Once roasted, sprinkle crumbled feta and fresh parsley over the hot vegetables. I sometimes finish with a squeeze of lemon juice for extra brightness before serving.

Notes

I always let the vegetables dry completely before seasoning to avoid sogginess.
I prefer roasting on the middle oven rack for even heat distribution.
I don’t rush the roasting time; those caramelized edges add incredible flavor.
I sometimes drizzle a little extra olive oil after roasting for a richer taste.