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!
Course Side Dish
Cuisine American
Keyword roasted mediterranean vegetables
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 servings
Calories 103kcal


  • 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.
    Glass Bowl filled with chopped mixed vegetables ready to be roasted
  • 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.
    Top down view of bowl of mediterranean veggies with seasoning sprinkled on top
  • Roast for 25 minutes or until crispy but not soggy.
    Sheet pan with roasted veggies after cooking in the oven


When I made this, it ended up making one and a half sheet pans worth. This will happen depending on how much of each vegetable you cut. I cut up the remaining red onion and roasted it all. 
Don't crowd the vegetables. It is best to only have a single layer of vegetables. 
This is a flexible recipe. You can omit or add vegetables as you like. 


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