Name: Mediterranean Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 2 zucchini; 2 bell peppers (1 red, 1 yellow); 1 cup cherry tomatoes; 1 red onion; 1 small eggplant; 3 tablespoons olive oil; 3 cloves garlic, minced; 1 teaspoon dried oregano; 1 teaspoon dried basil; 1 teaspoon salt; 1/2 teaspoon black pepper

A vibrant and rustic side dish, these Mediterranean Roasted Vegetables are bursting with color, flavor, and nourishment. Each bite is a celebration of the sun-drenched flavors found across southern Europe, thanks to the medley of seasonal vegetables roasted until perfectly tender and caramelized.

Whether served alongside grilled proteins or tossed with grains for a wholesome bowl, this dish offers a simple yet elegant way to boost your meals with more veggies. It’s completely vegan, gluten-free, and endlessly adaptable, making it a go-to for weeknight dinners or holiday spreads.

What Vegetables Work Best for Mediterranean Roasting?

The key to irresistible roasted veggies lies in combining a mix of textures and flavors. Zucchini, bell peppers, red onion, and cherry tomatoes each bring their own personality: juicy, sweet, and slightly charred when roasted. Eggplant adds a creamy bite, while the olive oil, garlic, and dried herbs bring everything together in perfect harmony.

Ingredients for the Mediterranean Roasted Vegetables

Zucchini – Provides a light, tender crunch that roasts beautifully without becoming mushy.

Bell Peppers (Red and Yellow) – Adds vibrant color and sweetness, plus a mild smokiness when blistered.

Cherry Tomatoes – These burst during roasting, adding a pop of juicy, roasted acidity.

Red Onion – Offers a rich, savory sweetness as it caramelizes.

Eggplant – Becomes soft and buttery with a slightly earthy tone.

Olive Oil – A Mediterranean staple that enhances the richness of the vegetables.

Garlic – Infuses everything with deep flavor.

Dried Oregano and Basil – Brings classic Mediterranean herbaceousness.

Salt and Black Pepper – To season and enhance all the natural flavors.

How To Make the Mediterranean Roasted Vegetables

Step 1: Prep the Vegetables

Wash and dry all vegetables. Slice the zucchini into thick rounds, chop the bell peppers into chunks, halve the cherry tomatoes, and dice the red onion and eggplant into bite-sized pieces.

Step 2: Season Generously

Toss the chopped vegetables in a large bowl with olive oil, minced garlic, oregano, basil, salt, and pepper until everything is evenly coated.

Step 3: Roast to Perfection

Spread the seasoned vegetables onto a baking sheet in a single layer. Roast in a preheated oven at 425°F (220°C) for 25-30 minutes, flipping once halfway, until edges are golden and veggies are tender.

Step 4: Garnish and Serve

Once roasted, you can finish with a drizzle of extra virgin olive oil or a sprinkle of fresh herbs like parsley or thyme for brightness.

How to Store and Serve Mediterranean Roasted Vegetables

These vegetables are best served warm but are equally delicious at room temperature, making them great for meal prep or buffets. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet or enjoy cold in salads and grain bowls.