Mediterranean Oven Roasted Vegetables
Sep 21, 2020, Updated Jan 26, 2021
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Mediterranean style oven roasted vegetables are so simple, yet hearty and delicious. They make for a wonderful side dish that’s packed with flavor.
Vegetables are a big part of Mediterranean cuisine and one of the best ways to add them to your diet to roast them. From simple vegetable shish kabob and golden roasted potatoes to delicious and crispy roasted radishes, roasted butternut squash, oven roasted Brussels sprouts and roasted artichoke, we have all kinds of simple roasted vegetable recipes. We even have a roasted vegetable pasta recipe that’s perfect for weeknights. Today we’re going to learn how to make delicious oven roasted vegetables with a Mediterranean twist.
Table of Contents
The best way to make oven roasted vegetables
Vegetables are usually very tricky for families with younger children. Kids may not like them and even adults don’t always get excited about veggies. However, if you’re anything like me and grew up and lived where vegetables are part of your daily diet, it’s a different story. In summer Mediterranean grilled vegetables are a favorite and when it comes to comforting dishes, ratatouille or briam (Greek roasted vegetables) are the way to go.
Today I have one of the best roasted vegetables recipe here for you. It’s packed with flavors from sumac, paprika, oregano and tons of garlic: basically all the best flavors of the Mediterranean! This recipe is easy, made in one sheet pan, and ready in no time!
What are the best vegetables to roast?
You can roast almost any kind of vegetable in the oven. Here are my favorites:
- Root vegetables such as potatoes, carrots, beets and parsnips are a given. Our Greek potatoes recipe is a delicious example of roasting potatoes in the oven.
- Tomatoes roast very well. I love roasting cherry tomatoes, but roasted roma tomatoes are really delicious, too.
- Onions and peppers – I love the sweetness of onions after they’re roasted as they go very well with the Mediterranean spices that we’ve used in this recipe. As for peppers, I usually roast mini peppers but chopped bell pepper works too.
- You can also roast broccoli, cauliflower and brussel sprouts as they turn out to become crispy on the edges – which makes them very tasty!
The spice combination
For this roasted Mediterranean vegetables recipe I used paprika, oregano, garlic, salt, pepper and sumac. These spices work very well together and bring so much flavor to veggies that you usually have to beg your family to eat. However, you can also use ras el hanout or seven spice blend to season the vegetables. Once the vegetables are roasted with all these spices in the oven, everyone is going to munch on them and ask for seconds!
What temperature works best?
High temperatures between 400ºF and 425ºF work best when it comes to roasting vegetables. Lots of heat will help the vegetables get crispy while keeping their shape and flavor.
Instructions
- Prepare the oven and baking sheet: Preheat the oven to 425ºF and coat a baking sheet with nonstick spray. You can also line it with a parchment paper or aluminum foil and cooking spray.
- Prepare the vegetables: Cut up all the vegetables and place them in a large bowl and drizzle some olive oil and lemon juice on them. Add in paprika, oregano, garlic, salt, pepper and sumac to the bowl and stir well until all veggies are coated in spices.
- Roast in the oven: Spread the vegetables in one single layer and roast in the oven for about 20 minutes until potatoes are done. Serve warm with your favorite main dish.
Serving suggestions
You can serve Mediterranean roasted vegetables with any kind of main dish that you like. Some of my favorites are garlic chicken, garlic lemon tilapia, caprese chicken and baked Greek chicken.
These roasted vegetables can also be a part of your Mediterranean mezze platter with some hummus, and baba ganoush.
If you’re looking for additional flavor, top these roasted vegetables with balsamic glaze, basil oil or toum. A beautiful presentation would be serving them on top of whipped feta.
Frequently asked questions
Absolutely! The best way to make roasted vegetables ahead of time is to place the vegetables in a large bowl with the marinade and mix them until they’re fully coated. Then refrigerate them for a few hours until you’re ready to roast.
Turn the oven on and take the marinated vegetables out of the fridge. Once the oven is hot enough, roast the vegetables and serve them warm.
Even though you can technically freeze roasted vegetables, I suggest you make them fresh every time. It doesn’t take long to roast a bunch of veggies and you can even roast a big batch for the week and refrigerate them for a few days.
Vegetables with the same texture can be roasted together. This means that root vegetables such as beets, carrots and potatoes can be roasted together and tender ones like tomatoes, zucchini and mushrooms can be roasted together, but these two categories of veggies should (ideally) not be combined on the same baking sheet.
However, for this recipe, I had a combination and wanted to use only one baking sheet so I used baby potatoes which cook quicker and sliced the red onion into larger pieces so they won’t brown quickly.
Notes and tips
- You can double and triple this recipe for a crowd. Make sure you also double and triple the amount of spices and olive oil.
- Don’t chop the vegetables, and especially the onions, too finely. Tender vegetables like onion cook quicker, so always cut them into bigger chunks so they don’t brown quickly.
- Make sure the vegetables don’t overlap. The vegetables should be in one single layer. This helps them cook evenly and end up with some crispy edges.
- If in season, butternut squash and acorn squash are also great for roasting.
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Mediterranean Oven Roasted Vegetables
Ingredients
Instructions
- Preheat the oven to 425F and line a baking sheet with aluminum foil. Coat with non stick spray.
- Place all the vegetables in a large bowl and drizzle with olive oil.
- Add paprika, oregano, minced garlic, salt, pepper, lemon juice and sumac to the vegetables. Stir well using a large spoon to make sure all the vegetables are coated with spices.
- Spread the vegetables on the baking sheet in one single layer.
- Roast the vegetables in the oven for about 20-25 minutes until the potatoes are cooked.
- Serve warm or at room temperature.
Notes
- You can double and triple this recipe to make oven roasted vegetables for a crowd. Make sure you also double and triple the amount of spices and olive oil.
- Don’t chop the vegetables, especially the onions too small. Tender vegetables like onion cook quicker therefore always cut them into bigger chunks so they don’t brown quickly.
- Don’t overlap the vegetables. Make sure vegetables are in one single layer. This helps them cook evenly and end up with some crispy edges and fully cooked.
- If in season, butternut squash and acorn squash are also great for roasting.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe, super adaptable to any veggies. I made a low-carb version without the potatoes, really enjoyed the herbs and spices used.
These roasted veggies turned out perfectly and were so flavorful too! They were a great side dish for our larger family dinner spread tonight!
This came out perfectly cooked and spiced – thank you!!
We make these so much in the summer. They go with everything!
I’d love to have this with roast meat on the side! This is lovely! Thanks for sharing!
These were fantastic! Easy side dish for an easy main dish of air fryer salmon. Thank you!