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    Home » Side Dishes » Mediterranean Roasted Vegetables

    Mediterranean Roasted Vegetables

    Published: Feb 23, 2022 by Alexandra Cook

    For the full recipe including quantities and method, click the "jump to recipe" button, or scroll through and read our helpful tips along the way.

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    These Roasted Mediterranean Vegetables will become a regular inclusion in your meal plans. The oven-roasted vegetables are quickly and easily prepared and are a great way to get your family to enjoy more vegetables. The delicious vegetables are drizzled with basil oil and complement so many dishes.

    Overhead shot of roasted vegetables on a sheet pan with a small dish of basil oil sitting on the tray.
    Jump to:
    • Why we love this recipe:
    • Ingredients in this recipe:
    • Step by step instructions:
    • Tips for success and FAQS:
    • Serving suggestions:
    • More delicious recipes for you to try:
    • Roasted Mediterranean Vegetables

    Why we love this recipe:

    These Roasted Mediterranean Vegetables are colourful, full of flavour and nutrient-dense. As well, they are suitable for people with specific dietary requirements as they are naturally gluten-free, dairy-free and vegan.  

    You will love this recipe because:  

    • Roasting the mixed vegetables enhances and intensifies their flavours, as the heat of the oven caramelises their natural sugars.
    • As a side dish, these vegetables will go with red meat, poultry or fish.
    • They are also delicious as a main meal. If you would like more protein, just add chickpeas, fried halloumi or crumbled feta.
    • You can serve the Roasted Mediterranean Vegetables hot, or at room temperature.
    • This is an easy sheet pan dish, with the vegetables roasted in the oven.
    • This is a family friendly dish, ideal for busy weeknights. However, it is also perfect for entertaining as you can easily increase the ingredients or customise them to your taste.

    Ingredients in this recipe:

    Ingredients in this recipe on a white background.

    Please see the recipe card further along in the post for exact quantities of ingredients and the full method.

    Extra Virgin Olive Oil – this is from the first pressing of the olives. It is naturally extracted from the fruit without the use of heat, and the flavour is fresher and more intense. Being naturally extracted, it retains its health benefitting antioxidants and heart-healthy fats. For the best flavour, I encourage you to use the best olive oil that you have. Recent research has found that extra virgin olive oil is safe when cooked to high temperatures and is more stable at high temperatures than other commonly used oils.   

    Eggplant/aubergine – eggplant is a member of the nightshade family, along with tomato, potato and zucchini. There are many varieties, in various colours, which range in size from large globes to those the size of a pea. The most common varieties are a dark purple globe shape. Their mild flavour means there are numerous ways to prepare and enjoy them, such as our Eggplant Involtini or the delicious dip, Baba Ganoush.  

    Red capsicum/red pepper – my preference is the red capsicum/pepper as it is sweeter than green, and I like the colour it provides.  Yellow or orange capsicum would also be suitable.  

    Zucchini/courgette – this is a member of the squash family. It has a delicate flavour with a slight sweetness.  

    Red onion – I used a red onion as they are sweeter than other varieties and their colour is lovely. However, you could use a brown/yellow onion if you prefer.    

    Dried oregano – whilst I generally prefer to use fresh herbs, this is one instance when I prefer to use dried. Many cooks prefer dried oregano as they find the flavour to be more subtle than the fresh. It complements other flavours rather than dominating them. If you prefer, you could use 3 teaspoons of fresh rosemary leaves.  

    Sea salt and freshly ground black pepper – sea salt is a great flavour booster; it accentuates the natural flavours of the Roasted Mediterranean Vegetables. I prefer to use freshly ground black pepper as the flavour is much brighter. Pre-ground black pepper tends to taste dull and “dusty.” If you like spice, you could add some dried chilli flakes.  

    Basil – we use fresh basil leaves to make our basil oil. Basil is a delicate herb that bruises easily. When selecting basil, look for vibrant green leaves with no dark spots or signs of bruising.  

    Garlic – I use a fresh garlic clove. The flavour of fresh garlic is superior to the bottled variety

    Step by step instructions:

    Steps 1-4 of preparing this recipe in a photo collage - glass bowl with chopped vegetables, the vegetables tossed with oil and seasoning, the vegetables on a tray ready to roast and preparing the basil oil in a small food processor.

    To begin, preheat your oven and prepare your sheet pans with non-stick baking paper.  

    1. Cut the eggplant/aubergine, capsicum/red pepper, zucchini/courgette into bite-size pieces as described in the recipe below. Cut the onion into quarters.  
    2. Add the vegetables to a large bowl along with the olive oil and toss well to combine. Add the dried oregano, sea salt and freshly ground black pepper and toss again to distribute the spices.  
    3. Divide the vegetables between the two sheet pans. Place into the preheated oven. Roast for 15 minutes before gently tossing the vegetables. Swap the position of the sheet pans in the oven.   Return the trays to the oven for another 10 minutes, or until the vegetables are cooked through and slightly golden.
    4. In a small blender, add the ingredients for the basil oil and blend until smooth. Add the Roasted Mediterranean Vegetables to a serving platter or bowl and drizzle with the basil oil. You can serve the vegetables immediately or cool them to serve at room temperature.
    White serving dish of roasted vegetables with a small dish of basil oil sitting on the dish.

    Tips for success and FAQS:

    To obtain the best flavour and texture, it is very important to not crowd the sheet pans as this will result in the vegetables steaming rather than roasting.  

    Can I make the Roasted Mediterranean Vegetables in advance?

    Yes, you can. The vegetables are delicious fresh from the oven, but also ideal served at room temperature. You could also make them in advance and reheat them prior to serving.    

    Why are my roasted vegetables soggy?

    The most common reasons for soggy vegetables are crowding them on the baking tray, causing them to steam and not roast. As well, having your oven temperature too low can be a factor. The vegetables are best when roasted at a high temperature.  

    How long can I keep the cooked vegetables in the fridge?

    Store them in an airtight container in the fridge for up to 3 days. To serve, it is best to remove them from the fridge at least a half-hour before serving as the flavours will have dulled if served cold from the fridge.  

    Can I freeze the leftover roasted vegetables?

    Freezing the vegetables is not ideal, as they can become soggy. However, if you do have leftovers to freeze, the vegetables can be turned into a blended soup.

    What can I do with the leftovers?

    You can include them in a toasted cheese sandwich, add them to salads, pasta sauces or soups. They are also delicious served at breakfast with a fried egg or included in quiche or frittata.

    White serving dish of roasted vegetables with a small dish of basil oil sitting on the dish.

    Serving suggestions:

    These Roasted Mediterranean Vegetables are the perfect accompaniment to many meals. They’re delicious alongside:

    • Steak, sausages or chops
    • Baked salmon or grilled fish
    • Roast Chicken
    • Chicken Patties or Crispy Chicken Thighs

    Prefer a meat-free meal? Serve the vegetables with:

    • Rice, pasta or quinoa
    • Creamy polenta
    • Chickpeas, fried halloumi or crumbled feta for extra protein.

    More delicious recipes for you to try:

    A simple, tasty side dish can really elevate a meal. Here are some more of our favourite side dish recipes for you to try:

    • Roasted Tenderstem Broccoli
    • Whole Roasted Baby Potatoes
    • Roasted Bok Choy
    • Honey Roasted Parsnips and Carrots
    • View our complete collection of Side Dish Recipes.

    You will love the versatility of these Roasted Mediterranean Vegetables. The possibilities are endless. As well, you can switch up the vegetables to suit your personal taste. Perhaps try adding mushrooms or cherry tomatoes to the sheet pan, or, about 10 minutes before the end of cooking, add some kalamata olives. Be sure to let me know in the comments when you have given the recipe a try!

    Alex xx

    White serving dish of roasted vegetables with a small dish of basil oil sitting on the dish.

    Roasted Mediterranean Vegetables

    These Roasted Mediterranean Vegetables will become a regular inclusion in your meal plans. The oven-roasted vegetables are quickly and easily prepared and are a great way to get your family to enjoy more vegetables. The delicious vegetables are drizzled with basil oil and complement so many dishes.
    4.99 from 52 votes
    Print Pin Review
    Course: Side Dish
    Cuisine: Mediterranean
    Prep Time: 20 minutes
    Cook Time: 30 minutes
    Total Time: 50 minutes
    Servings: 4 people
    Calories: 162kcal
    Author: Alexandra Cook – It’s Not Complicated Recipes

    Ingredients

    For the Vegetables:

    • 1 tablespoon extra virgin olive oil See Notes 1 and 2
    • 1 large eggplant/aubergine See Note 3
    • 1 large red capsicum/bell pepper See Note 3
    • 1 large zucchini/courgette See Note 3
    • 1 large red onion
    • 1 teaspoon dried oregano
    • sea salt and freshly ground black pepper – to taste See Note 4

    For the Basil Oil:

    • ⅔ cup fresh basil leaves
    • 2 tablespoon extra virgin olive oil
    • 1 clove garlic
    • sea salt and freshly ground black pepper – to taste

    Recipe Measurements:

    For accuracy, we recommend weighing your ingredients. This will produce the best results.

    Prevent your screen from going dark

    Instructions

    • Preheat oven to 200 degrees C (390F).
      Line two sheet pans with non-stick baking paper.
    • Cut the eggplant/aubergine into 2 cm (¾”) rounds and then into 2 cm (¾”) pieces.
    • Cut the capsicum/pepper in half lengthways, remove the stem and central core and cut into 3 cm (1”) squares.
    • Cut the zucchini/courgette into 1 ½ cm (½”) rounds.
    • Peel the onion and cut it in half, cutting from the stem end through to the root end, and then cut each piece in half again.
    • Add the vegetables to a large bowl along with the olive oil and toss well to combine. Add the dried oregano, sea salt and freshly ground black pepper and toss again to distribute the spices.
    • Divide the vegetables between the two prepared sheet pans, making sure that the vegetables are not crowded as they will steam rather than roast.
    • Place the trays in your preheated oven. Roast for 15 minutes before gently tossing the vegetables to ensure that they brown evenly. Swap the position of the trays in the oven.
    • Return the trays to the oven for another 10 minutes, or until the vegetables are cooked through and slightly golden.
    • In a small blender, add the ingredients for the basil oil and blend until smooth.
    • Transfer the Roasted Vegetables to a serving platter or bowl.
      Drizzle the warm vegetables with the basil oil and serve – See Notes 5 and 6.

    Notes

    1. In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust your measurement if necessary.
    2. For the best flavour and nutritional benefit, I use extra virgin olive oil. Use the best olive oil that you have.
    3. My vegetables each weighed approximately 250 g/9 oz.
    4. Adjust the seasoning to your liking – we recommend using freshly ground black pepper and sea salt flakes for the best flavour.
    5. The Roasted Vegetables are best served shortly after roasting, either warm or at room temperature. If making in advance, to achieve the best flavour, blend the basil oil and drizzle on the vegetables just before serving.
    6. Store leftover Roasted Vegetables in an airtight container in the fridge for up to 3 days. You can reheat them in a 200 degrees C (390F) oven for about 10 minutes.

    Nutrition Estimate:

    Calories: 162kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 12mg | Potassium: 621mg | Fiber: 6g | Sugar: 9g | Calcium: 49mg | Iron: 1mg
    Tried this Recipe? Please rate and leave a comment!
    Nutritional Disclaimer:

    The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.

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    216 shares

    Reader Interactions

    Comments

    1. Katelyn

      November 14, 2022 at 4:21 pm

      5 stars
      This has been our regular weeknight side, it’s so delicious! We usually use whatever vegetables we have on hand but like to stick to the recipe since it’s a nice medley of vegetables. The basil oil is a must and is our favorite sauce to use on roasted veggies! We most recently made this to serve with your spatchcock chicken, which was amazing!

      Reply
      • Alexandra

        November 17, 2022 at 11:27 am

        Hi Katelyn, thank you for your feedback on the Mediterranean Roasted Vegetables. I am delighted to hear that you enjoyed them along with our Spatchcock Chicken. I appreciate that you took the time to let me know. 🙂

        Reply
    2. Nora

      May 03, 2022 at 3:14 am

      5 stars
      Those roasted veggies turned out perfectly! The whole family loved them! Thanks for the recipe!

      Reply
      • Alexandra

        May 08, 2022 at 3:34 pm

        Hi Nora, thank you for the feedback on our Mediterranean Roasted Vegetables. I am so pleased that you and your family enjoyed them. 🙂

        Reply
    3. Audrey

      April 30, 2022 at 9:26 am

      5 stars
      Everyone loved these veggies!! I loved how easy they were to make.

      Reply
      • Alexandra

        May 08, 2022 at 3:42 pm

        Hi Audrey, I am so pleased that you enjoyed the Mediterranean Roasted Vegetables. Thank you for letting me know. 🙂

        Reply
    4. Jean

      April 28, 2022 at 1:04 pm

      5 stars
      always serving these roasted veggies in our gatherings and it always ends up being finished right away. Everyone loves it.

      Reply
      • Alexandra

        May 08, 2022 at 3:56 pm

        Hi Jean, I am so pleased that you enjoy the Mediterranean Roasted Vegetables. Thank you for letting me know. 🙂

        Reply
    5. Megan

      April 28, 2022 at 9:03 am

      5 stars
      My favourite way to cook vegetables and that basil oil Alex… delicious! Thanks for another great recipe.

      Reply
      • Alexandra

        May 08, 2022 at 3:57 pm

        Hi Megan, thank you for your feedback on the Mediterranean Roasted Vegetables. I am so happy to hear that you enjoy them. 🙂

        Reply
    6. Elena

      April 10, 2022 at 9:23 am

      Thank you,this is very nice.The details are very usefull,thank you.

      Reply
      • Alexandra

        April 10, 2022 at 3:56 pm

        Hi Elena, I’m so pleased that you like the recipe, thank you. 🙂

        Reply

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    Hello!

    I’m Alex.

    I am a full-time blogger, passionate foodie and writer who loves to travel.

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