Mediterranean Roasted Vegetables Recipe

Ben Carraoli

Mediterranean Roasted Vegetables Recipe

I’ve always loved a plate full of colorful vegetables, and nothing makes me happier than roasting them to perfection. Recently, I tried making Mediterranean Roasted Vegetables, and I couldn’t get enough of the sweet, caramelized flavors. The combination of fresh herbs, zesty lemon, and aromatic spices really elevates this simple side dish.

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Prep Time 15

Cook Time 35

Ingredients Method Notes

Ingredients

Zucchini – 1 medium cut into even pieces for uniform roasting. I love zucchini for its soft texture and subtle flavor.
Carrots – 2 medium peeled and sliced into sticks. Carrots add natural sweetness.
Red Onion – 1 large cut into wedges. Red onion caramelizes beautifully in the oven.
Bell Peppers – 2 any color, cut into strips. They provide color and a mild, sweet flavor.
Eggplant – 1 small diced. Eggplant soaks up the olive oil and spices perfectly.
Summer Squash – 1 medium sliced. Similar to zucchini, it adds a soft, tender texture.
Extra Virgin Olive Oil – 3 tablespoons. A high-quality olive oil makes a big difference in flavor.
Lemon Juice – 1/2 lemon or to taste. Adds brightness and balances the roasted flavors.
Garlic – 2 cloves minced. Fresh garlic adds a savory punch.
Dried Oregano – 1 teaspoon. Essential for a Mediterranean flavor profile.
Dried Thyme – 1 teaspoon. Complements the other herbs and brings warmth.
Za’atar or Sumac – 1 teaspoon optional. These Mediterranean spices add an authentic taste.
Salt – 1 teaspoon. Enhances the natural sweetness of vegetables.
Black Pepper – 1/2 teaspoon. Freshly ground is best.
Fresh Herbs parsley, basil, dill, or mint – 2 tablespoons, chopped for garnish. They lift the flavors and make the dish look beautiful.

Method

Start by preheating your oven to 425°F (220°C). This high temperature helps caramelize the vegetables and brings out their natural sweetness.
Cut all your vegetables into similar-sized pieces so they cook evenly. Place them in a large mixing bowl and get ready for the marinade.
In a small bowl or mason jar, combine olive oil, minced garlic, lemon juice, oregano, thyme, za’atar (or sumac), salt, and pepper. Stir or shake well to combine.
Pour the marinade over the vegetables and toss until everything is coated evenly. Make sure every piece is well-seasoned.
Spread the vegetables on a baking sheet in a single layer. Avoid overcrowding to allow them to roast properly.
Place the baking sheet in the oven and roast for 30–35 minutes. Stir halfway through for even cooking. The vegetables should be tender and slightly charred at the edges.
Once roasted, sprinkle fresh chopped herbs over the top. Serve warm and enjoy the burst of Mediterranean flavors.

Notes

I always cut vegetables evenly so they cook at the same rate.
Tossing the vegetables midway ensures they caramelize beautifully on all sides.
Fresh herbs at the end make a big difference in flavor and presentation.
Don’t skip good-quality olive oil; it’s key to a rich, authentic taste.
I sometimes add lemon slices to the tray while roasting for extra zest and visual appeal.