15 Roasted Mediterranean Vegetables Recipe

What should I make for dinner tonight? This might just be the number one question that we ask ourselves almost daily over here.

Then you have come to the right place, we have rounded up 15 roasted mediterranean vegetables recipe that we have shared over the years.

Plus, there is such a variety of flavours in these recipes, so you are sure to find something for you. Most of these recipes are quick and easy ones made especially for busy weeknights.

15 Roasted Mediterranean Vegetables Recipe

Mediterranean Roasted Vegetables

45 min

Yellow squash, zucchini, cherry tomatoes, red bell pepper, yellow bell pepper

4.524

A Cedar Spoon

Roasted Mediterranean Vegetables

1 hr

Balsamic vinegar, bell peppers, potatoes, red onion, olive oil

5.039

Food.com

Mediterranean Roast Vegetables

20 min

Zucchini, cherry tomatoes, peppers, red onions, olive oil

No reviews

Hint of Healthy

Roasted Mediterranean Vegetables and Halloumi

Yellow squash, halloumi cheese, white wine vinegar, lemon, sauce

No reviews

Last Ingredient

Italian Oven Roasted Vegetables

40 min

Summer squash, baby potatoes, cherry tomatoes, red pepper flakes, baby bella mushrooms

4.8123

The Mediterranean Dish

Roasted Mediterranean Veggies Recipe

45 min

Eggplant, zucchini, yellow bell pepper, red onion, avocado oil

5.02

Steph Gaudreau

Roasted Mediterranean Vegetables

40 min

Eggplant, zucchini, balsamic vinegar, cherry tomatoes, bell pepper

3.434

PureWow

Mediterranean Roast Vegetables (Oven Or Air Fryer)

40 min

Aubergine, feta cheese, zucchini, red pepper, red onion

5.01

Scrummy Lane

Mediterranean Roasted Vegetables

55 min

Summer squash, bell peppers, olive oil, inch thick

5.08

She Loves Biscotti

Sheet Pan Roasted Mediterranean Vegetables

1 hr 5 min

Zucchini, cherry tomatoes, green bell pepper, red bell pepper, yellow bell pepper

4.513

Allrecipes

Mediterranean Roasted Vegetables

40 min

Whole cauliflower, cherry tomatoes, lemon, smoked paprika, red onion

5.07

The Little Ferraro Kitchen

Mediterranean Oven Roasted Vegetables

30 min

Baby potatoes, lemon, grape tomatoes, sumac, red onion

4.824

Unicorns in the Kitchen

Mediterranean Roasted Vegetables (Meal-Prep Friendly)

30 min

Eggplant, zucchini, bell peppers, red onions, avocado oil

5.01

Alphafoodie

Roasted vegetables

1 hr 5 min

Butternut squash, aubergine, baby leeks, red peppers, red onion

No reviews

Jamie Oliver

Mediterranean Grilled Vegetables

20 min

Yellow squash, zucchini, cherry tomatoes, bell pepper, red onion

5.04

This Healthy Table

12 Related Question Answers About Roasted Mediterranean Vegetables Recipe

What veggies are Mediterranean?

Vegetables common to the traditional Mediterranean Diet include: artichokes, arugula, beets, broccoli, Brussels sprouts, cabbage, carrots, celery, celeriac, chicory, collard greens, cucumbers, dandelion greens, eggplant, fennel, kale, leeks, lemons, lettuce, mache, mushrooms, mustard greens, nettles, okra, onions (red, …

How do you roast vegetables so they don’t get soggy?

The Oven Temp Is Too Low

A low-and-slow cooking technique is excellent for vegetables like carrots, beets or potatoes that you plan to puree into soup. But, they’ll turn out soft and soggy instead of crispy and caramelized. The solution: Turn the oven temperature up to 400°F to 425°F.

What temperature is best for roasting vegetables?

What can you serve with Mediterranean vegetables?

Roast Mediterranean Vegetables With Rice

Then serve with a portion of fluffy basmati rice and a spoonful of lemon and coriander yogurt for a simple vegetarian dinner idea.

Is roasting vegetables with olive oil healthy?

Veggies griddled with a tiny bit of olive oil can develop intense flavor and be quite healthy. The 2009 Spanish study found it to be an especially good choice for green beans, asparagus, broccoli, celery, onions, Swiss chard and onions. Baking or roasting is hit-or-miss, and very dependent on the vegetable.

Are Mediterranean vegetables healthy?

You may be surprised how healthy a simple serving of popular Mediterranean vegetables really is for your body. You’ve probably heard the saying “You are what you eat,” meaning that if your food is full of sugars and unhealthy fats, that’s what you have coursing through your body. Vivid description, but true!

Should you cover vegetables when roasting in oven?

Generally, you don’t cover vegetables when roasting them in the oven. Covering vegetables will steam them instead of browning them. However, covering with foil is a tried-and-true method for roasting garlic. To make tender (but not crispy) baked vegetables, season them and place them on the dull side of an 18×12-in.

Should you season vegetables before roasting?

The moral of the story? Toss your vegetables in oil and salt before roasting. And don’t forget the pepper. Other seasonings — dry rubs, spice blends, or heartier herbs like thyme and rosemary — can be tossed with the veggies prior to roasting.

Should you boil vegetables before roasting?

Blanching the veggies before roasting them may allow you to have less salt on the vegetables and for them to caramelize a bit nicely without burning. Sometimes I have burned vegetables when roasting them until they were tender. So try this — enjoy the bounty.

How long should I put veggies in the oven?

Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes). Toss the vegetables, rotate the pans 180 degrees, and switch the pans’ positions on the upper and lower racks halfway through.

Can you roast vegetables without oil?

If you really don’t want to use any oil, consider roasting the veggies on parchment paper or aluminum foil for easier cleanup. Make sure to flip them as you would any other roasted veggies.

What rack should you roast vegetables on in the oven?

You should always roast vegetables on the bottom of your oven. We’re not talking the bottom rack here: Disregard the rack altogether, and place your pan right on the oven floor. According to Food52, that surface is where the oven reaches its hottest temperatures, plus your pan is exposed to direct heat.