Mediterranean Roasted Vegetables
Mediterranean roasted vegetables are oven roasted with olive oil, herbs, and garlic.They are tender, lightly charred, and full of flavor.Perfect as a healthy side or vegan main dish.
Ingredients
- 1 zucchini sliced and quartered
- 3 carrots peeled and cut into chunks
- 1 red bell pepper sliced
- 1 yellow bell pepper sliced
- 1 red onion chopped or sliced
- 1 yellow squash sliced and quartered
- 2 cups cherry tomatoes
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon za’atar or sumac optional
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Juice of 1/2 lemon optional
- Fresh parsley mint, basil, or dill, chopped
- Lemon slices for serving
Instructions
- Preheat the oven to 425°F.
- Cut all vegetables into similar-sized pieces and place them in a large mixing bowl.
- In a small bowl, combine olive oil, garlic, oregano, thyme, za’atar or sumac, lemon juice, salt, and pepper.
- Toss the vegetables with the olive oil mixture until evenly coated.
- Spread the vegetables in a single layer on one or two baking sheets.
- Roast for 30–35 minutes, stirring halfway, until tender and lightly charred.
- Garnish with fresh herbs and serve warm. Enjoy these Mediterranean roasted vegetables as a side or main dish.
Notes
Serve Mediterranean roasted vegetables with grilled chicken, fish, rice, couscous, or as a wrap filling. A drizzle of tahini sauce or hummus pairs beautifully.