Roasted Mediterranean Vegetables

For a long time, I was unable to fully enjoy veggies, but it turns out, I just didn’t like them mushy. Roasting them for the perfect time, at high heat, changes the game. These roasted Mediterranean vegetables are sweet, caramelized bites of heaven. It’s a super healthy dish, but certainly not the boring kind!

This is a pretty forgiving recipe, and the perfect excuse to use up those dying veggies you have in the fridge. Even better, it’s the definition of low-effort cooking. We chop, we toss, and then we throw it in the oven!

🍅 Ingredients

There are so many vegetables to choose from, so you will be able to mix up this recipe so many ways to keep it fresh and fun. 

You have plenty of other options: beets, brussels sprouts, broccoli, artichokes, sweet potatoes, rutabaga, leeks, onions, mushrooms, eggplant, and the list goes on and on. Don’t forget about turnips, zucchini, and peppers to the mix for a colorful sheet pan!

So for this recipe, if you don’t like one vegetable that is listed, swap it out or double up on one that you do. I really love the flexibility here.

✅Vegetables: This dish is loaded with onions, peppers, zucchini, squash, eggplants, tomatoes, and mushrooms. So many nutrients in one dish!

✅Balsamic vinegar: To give the veggies their incredible flavors, the balsamic vinegar is there to save the day. It’s tangy and fabulous.

✅Herbs de Provence: This incredible seasoning takes this dish to a new level. Try it, and you’ll see. In addition to the salt and pepper, it’s the best combination ever.

Tip: Don’t have herbs de Provence? You can make your own mix if you have some thyme, oregano, and rosemary!

✅Olive oil

✅Salt & pepper

📝 Instructions 

👉Step 1: Preheat the oven to 425°F.

👉Step 2: Wash and cut all of your vegetables into similar-sized pieces except the cherry tomatoes (I find those roast better when kept whole – I don’t even take them off the stalk!). Place all the veggies in a bowl.

👉Step 3: Combine the olive oil, balsamic vinegar, and seasoning, and toss the vegetables with your hands. You just want a light coating.

👉Step 4: Lay out a piece of parchment on a sheet pan. Spread out the vegetables in a single layer on the sheet pan, making sure not to crowd the vegetables so they don’t steam instead of roast. I ended up making almost two full sheet pans because I cut too many. The key is not to crowd them.

👉Step 5: Roast for 25 minutes. Midway, check them and turn them over.

🥄 Meal Prep Options 

The easiest way to meal prep this one is to cut up all of your veggies ahead of time and store in the fridge until you are ready to cook. Easy peasy!

Prep the sheet pan and measure out the herbs so that this becomes a toss-and-go recipe. Follow those steps, and you’ll have it in the oven in under 2 minutes! I know it sounds crazy, but I have small storage containers to keep my fresh veggies.  This little step just takes so much stress off my life! 

📌Tip: If you don’t use parchment paper on your sheet pans, grab some.  I only recently started using the precut sheets and it has made a world of difference.  My cleanup takes just seconds. Throw away the used parchment and a light cleaning of anything that made it to the sheet pan.  I used to have to soak the sheet to loosen the roasted vegetables that didn’t come off quickly. Definitely give this a shot!  It is a big time saver in my kitchen!

🌡️ Best Temperature to Roast

Roasting vegetables is not hard, but you do need to pay attention to the oven temperature. The sweet spot is between 400-425°F. Make sure to fully heat up the oven before placing the vegetables in. 

A few recipes back, I had to reshoot the photos because the vegetables wouldn’t roast. I got an oven thermometer and found out my oven was much cooler than I thought.

♨️ Air Fryer Option

✔️Cut the vegetables into a uniform size. Toss them with oil and seasoning.

✔️Preheat the air fryer to 390°F. Place the vegetables in the air fryer, with enough space in between to allow air circulation. Cook for 15 minutes, turning at the halfway point.

As with all our air fryer recipes, we always suggest people watch the cooking time the first time they try any new recipes, as they all cook differently.

Given the size of your Air Fryer, you may have to do these in two batches, so you aren’t crowding the veggies. If they crowd in the Air Fryer, they will not get crispy.

📌 Expert Tips

🔸Make sure all the vegetables are cut about the same size. If they are all different sizes, they will not cook at the same rate resulting in some being over cooked and others being undercooked.

🔸Don’t crowd the vegetables on the sheet pan. If you do, they may steam instead of roast, and the result will be mushy.

🔸Use oil sparingly.  This is not the recipe to be generous with the oil.  Too much and it will pool on the sheet pan and not give you a proper cook.

🔸Don’t cover the vegetables. Again, you can end up steaming them rather than roasting.

🔸Manage the temperature. Too high, and it will result in burning of the vegetables before they are done, and too low will result in a vegetable that doesn’t brown and become crispy.

🔸Flip them over halfway through. You will want both sides of the vegetables to brown, so use a spatula to turn them over midway through the roasting.

This is such an easy recipe that you are going to come back to it time and time again. Take the same concept and mix up your seasonings for different variations. I love meals like this that require very little thought on my part!

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