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!
🧅 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!
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.
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.
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
- 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 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
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!
Roasted Mediterranean Vegetables
- Sheet Pan
- 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
- 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.
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