5 from 2 votes
Print

Mediterranean Oven Roasted Vegetables

Oven roasted vegetables are a great side dish for almost any meal. Learn how to make tasty roasted vegetables that everyone loves and devours! 

Course Side Dish
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 210 kcal
Author Shadi HasanzadeNemati

Ingredients

  • 1 red onion cut into big chunks
  • 10-12 small red and yellow peppers
  • 2 zucchinis cut in half and sliced
  • 1 lb baby potatoes cut in half
  • 12 oz grape tomatoes
  • 4 tbsp olive oil
  • 1 tsp paprika
  • 2 tsp oregano or thyme
  • 6 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 lemon juice of
  • 1 tsp sumac

Instructions

  1. Preheat the oven to 425F and line a baking sheet with aluminum foil. Coat with non stick spray. 

  2. Place all the vegetables in a large bowl and drizzle with olive oil. 

  3. 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. 

  4. Spread the vegetables on the baking sheet in one single layer. 

  5. Roast the vegetables in the oven for about 20-25 minutes until the potatoes are cooked. 

  6. Serve warm or at room temperature.