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Home » Recipes » Side Dishes

Roasted Mediterranean Vegetables

Published: Jan 18, 2021 · Modified: Mar 10, 2023 by Ginny · This post may contain affiliate links.

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These Roasted Mediterranean Vegetables are out of this world! They are perfect for a healthy weeknight side dish or fancy enough for a weekend dinner party all done in 25 minutes! You will love the meal prep options and the presentation great!  

Fresh vegetables on a lined sheet pan with seasoning.
Mediterranean Vegetables Ready to be Roasted or Air Fried
Contents hide
1 🧅 Why This Works
2 🍅 Ingredients
3 📝 Instructions
4 🥄 Meal Prep Options
5 🌡️ Best Temperature to Roast
6 ❗ Expert Tips
7 Roasted Mediterranean Vegetables
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🧅 Why This Works

Easy – This whole recipe can be summed up with the words Chop, Season and Roast.

Versatile – Don’t tell my husband, but this is the recipe I cook at the end of the week to use up any leftover veggies. He always comments how I change it up each week, but he doesn’t know that it is because I use whatever I can find in the fridge!

🍅 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. 

fresh vegetables are the ingredients on a counter with labels.
Mix and Match the Ingredients!

Beets, brussel sprouts, broccoli, artichokes, sweet potato, rutabaga, leeks, onions, mushrooms, eggplant and the list goes on and on. Don’t forget to add in 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.

📝 Instructions 

process photos showing chopped up veggies with seasoning on top, laid out on a sheet pan, and then roasted.
Simple to Chop, Season and Roast!

Step One: Preheat the oven to 425 degrees. 

Step Two: Wash and cut all of your vegetables into similar sized pieces. Place in a bowl. Combine the olive oil, balsamic vinegar and seasoning and toss the vegetables with your hands. You just want a light coating.

Step Three: 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 to not crowd them. 

Step Four: 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 two minutes! I know it sounds crazy but I have little storage containers to keep my fresh veggies.  This little step just takes so much stress off of my life! 

Helpful 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 degrees. Make sure to fully heat up the oven before placing the vegetables in. 

I also stress purchasing an oven thermometer. If a recipe suddenly stops working and it feels like “hey, I used to do it this way,” we quickly blame ourselves. Get an oven thermometer and check to see where it is temperature is ACTUALLY reading. Many ovens do not read at what we set them at. My oven currently reads 30 degrees below what I set it at.  This can be so frustrating!

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. 

❗ Expert Tips

  1. 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. 
  2. Don’t crowd the vegetables on the sheet pan. If you do, they may steam instead of roast, and the result will be mushy. 
  3. 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.
  4. Don’t cover the vegetables. Again, you can end up steaming them rather than roasting. 
  5. 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. 
  6. Flip them over half way through. You will want both sides of the vegetables to brown, so use a spatula to turn them over mid-way 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! 

🥕 Related Recipes

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    Air Fryer Roasted Root Vegetables
  • sheet pan roasted fries turning golden brown and so delicious
    Roasted Rutabaga Fries
  • pile of squash rings on a plate with more squash in the background.
    Roasted Delicata Squash Rings
  • stalk loaded with fresh brussel sprouts and being brushed with an olive oil mix.
    Sheet Pan Roasted Brussel Sprouts Stalk

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook!

top down view of a sheet pan with parchment paper and lightly oiled vegetables ready to go into the oven

Roasted Mediterranean Vegetables

These roasted mediterranean vegetables are out of this world! They are perfect for a weeknight side or fancy enough for a weekend dinner party! You will love the meal prep options and the presentation! {2 WW Points, Keto, Paleo, Vegan, Vegetarian, Whole30, Gluten-Free}
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 35 minutes minutes
Servings: 6 servings
Calories: 103kcal
Author: Ginny

Equipment

  • Sheet Pan

Ingredients

  • 2 tbsp Olive Oil
  • 2 tbsp Balsamic Vinegar
  • 1 Pepper
  • ½ Red Onion
  • 1 Zucchini
  • 1 Yellow Squash
  • 1 Graffiti Eggplant
  • 12 Cherry Tomatoes
  • 1 White Eggplant
  • 1 cup Shitake Mushrooms sliced
  • 2 tbsp Herbs de Provence
  • ½ tsp Salt
  • ½ tsp Pepper

Instructions

  • Line a baking sheet with a piece of parchment paper. Preheat the oven to 425 degrees.
  • Cut all the vegetables to uniform size. Add to a large bowl.
  • Combine the olive oil, vinegar and seasoning together in a bowl and stir. Pour over vegetables and mix well. Spread out on parchment lined baking sheet.
  • Roast for 25 minutes or until crispy but not soggy.

Notes

How Much Yield: When I made this, it ended up making one and a half sheet pans worth. I cut up the remaining red onion and roasted it all. 
Changing Vegetables: This is a flexible recipe. Omit or add vegetables as you like. 
Cutting: Make sure all the vegetables are cut around the same size. If they are all different sizes, they will not cook at the same rate resulting in under/overcooking. 
Don’t Crowd Vegetables: Don’t crowd the vegetables on the sheet pan. If you do, they may steam instead of roast and the result will be mushy. 
Oil Choice: 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 they will not roast. 
Don’t Cover: Don’t cover the vegetables. Again, you can end up steaming them rather than roasting. 
Temperature: Roasting at too high or too low of a temperature. Too high will result in a burning of the vegetables before they are done and too low will result in a vegetable that doesn’t brown and become crispy. Keep it between 400 and 425.
Stir ½ – ⅔ Way Through Roasting: Toss them on the sheet pan. You will want both sides of the vegetables to brown, so use a spatula to turn them over mid-way through the roasting.
Air Fryer Option: Cut the vegetables into uniform sizes. Toss vegetables with oil and seasoning. Heat Air Fryer to 390 degrees. Place the vegetables in the Air Fryer giving space for the air flow. Cook for 15 minutes, turning at the half way point. As with all our Air Fryer recipes, we always suggest people watch the Air Fryer cooking time the first time they try any new recipe 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. 

Nutrition

Serving: 1serving | Calories: 103kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 208mg | Potassium: 562mg | Fiber: 5g | Sugar: 7g | Vitamin A: 365IU | Vitamin C: 22mg | Calcium: 48mg | Iron: 2mg
Tried this recipe?Mention @savorandsavvy or tag #savorandsavvy!
Ginny
Ginny

Hi!

Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.

savorandsavvy.com/about-me/
Roasted Mediterranean Vegetables
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About Ginny

Hi!

Ginny Collins is a passionate foodie and recipe creator of Savor and Savvy and Kitchenlaughter. Indoors she focuses on easy, quick recipes for busy families and kitchen basics. Outdoors, she focuses on backyard grilling and smoking to bring family and friends together. She is a lifelong learner who is always taking cooking classes on her travels overseas and stateside. Her work has been featured on MSN, Parade, Fox News, Yahoo, Cosmopolitan, Elle, and many local news outlets. She lives in Florida where you will find her outside on the water in her kayak, riding her bike on trails, and planning her next overseas adventure.

Reader Interactions

Comments

  1. Bindi U says

    December 11, 2023 at 12:35 pm

    5 stars
    yummy veggies

    Reply
5 from 2 votes (1 rating without comment)

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Family Photo Hi! I'm Ginny and for over 30 years, I've been creating simple and easy recipes without sacrificing on taste for our family on the go. I can't wait to show you how to do the same for your family. Read More...

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