This Roasted Mediterranean Vegetables recipe is out of this world! They are perfect for a healthy weeknight side dish or fancy enough for a weekend dinner party. You will love the meal prep options and the presentation great!
🍆 Which Vegetables to Use
There are so many mediterranean vegetables to choose from, so you will be able to mix up this recipe so many ways to keep it fresh and fun.
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.
🥄 Meal Prep Options
I always try to provide meal prep options with recipes and this one is no different.
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!
I also recommend prepping 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!
🌡️ Best Temperature to Roast Vegetables
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 stop 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.
🍴Tips and Tricks
- 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 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.
- 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.
- 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.
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!
Preheat the oven to 425 degrees.
Wash and cut all of your vegetables into similar sized pieces. Place in a bowl. Combine the olive oil and seasoning and toss with the vegetables with your hands. You just want a light coating.
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.
Roast for 25 minutes. Midway, check them and turn them over.
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 cookie 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!
🥕 If you like roasted vegetables, make sure to check out these:
Sheet Pan Roasted Brussel Sprouts – These are not only gorgeous to make and serve, they are so good! We love these because they taste fresher since they have not been sliced off of the stalk before heading to the grocery store. You can make it as simple or fancy as you like but either way, these are impressive!! They show up in the fall at your grocery store.
Sheet Pan Delicata Rings – You have to check these out! This fall I was making everyone I talk to try them! I was on the prowl to make sure everyone loved them as much as I did. Check these out. They are delish!!
Roasted Honey Herb Balsamic Carrots – I promise I’m not lying but these are another one of the roasted vegetables I tell everyone about. My family LOVES this recipe and we have been known to eat the carrots right off of the sheet pan. SOOO good!
Oven Roasted Potatoes – This is a recipe that you need in your back pocket for when you don’t know what to serve and need a great side dish! They are a crowd pleaser and so easy to make. Almost to the point of being mindless, which we all need from time to time!
Roasted Mediterranean Vegetables
- Sheet Pan
- 2 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 pepper
- 1/2 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
- 1/2 tsp salt
- 1/2 tsp pepper
- Place a piece of parchment paper on the baking sheet. Preheat oven to 425 degrees.
- Cut all the vegetables to uniform size. Add to a large bowl.
- Combine the olive oil, vinegar and spices 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.