Best 5 Mediterranean Roasted Vegetables With Herbs Recipes

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Embark on a culinary journey through the vibrant flavors of the Mediterranean with our delectable collection of roasted vegetable recipes. From the sun-kissed shores of Greece to the aromatic hills of Italy, these dishes capture the essence of this culinary paradise.

Savor the earthy sweetness of roasted bell peppers, zucchini, eggplant, and tomatoes, infused with aromatic herbs like thyme, oregano, and rosemary. Discover the perfect balance of flavors in our classic Greek-style roasted vegetables, where fresh lemon juice and tangy feta cheese add a burst of brightness.

For a taste of rustic Italian cuisine, try our Italian-inspired roasted vegetables with balsamic vinegar and Parmesan cheese. The rich, nutty flavor of the cheese complements the caramelized vegetables beautifully.

If you're looking for a more vibrant and colorful dish, our vibrant Mediterranean roasted vegetable platter is a feast for the eyes and the palate. Featuring an array of colorful vegetables, this platter is sure to impress your guests.

And for a vegan-friendly option, our roasted vegetable medley with chickpeas and tahini sauce is a delightful combination of flavors and textures. The creamy tahini sauce adds a rich and nutty flavor to the roasted vegetables and chickpeas.

With these diverse and flavorful recipes, you'll be able to experience the culinary treasures of the Mediterranean right in your own kitchen. So, gather your ingredients, preheat your oven, and let's embark on this delicious adventure together!

Check out the recipes below so you can choose the best recipe for yourself!

ITALIAN OVEN ROASTED VEGETABLES



Italian Oven Roasted Vegetables image

Easy Italian oven roasted vegetables. The perfect combination of veggies, simply seasoned and tossed in extra virgin olive oil. An easy, gluten free side dish in minutes.

Provided by Suzy Karadsheh

Categories     Side Dish

Number Of Ingredients 11

8 oz baby bella mushrooms (cleaned, ends trimmed)
12 oz baby potatoes, (scrubbed (Or cut potatoes in halves or cubes depending on size. You want them to be small))
12 oz Campari tomatoes, (grape or cherry tomatoes will work also)
2 zucchini (or summer squash, cut into 1-inch pieces)
10-12 large garlic cloves (peeled)
Extra virgin olive oil
1/2 tbsp dried oregano
1 tsp dried thyme
Salt and pepper
Freshly grated Parmesan cheese for serving (optional)
Crushed red pepper flakes (optional)

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the mushrooms, veggies, and garlic in a large mixing bowl. Drizzle generously with olive oil (about 1/4 cup olive oil or so). Add the dried oregano, thyme, salt and pepper. Toss to combine.
  • Take the potatoes only and spread them on a lightly-oiled baking pan. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the mushrooms and remaining vegetables. Return to the oven to roast for another 20 minutes or until the veggies are fork-tender (some charring is good!)
  • Serve immediately with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes (optional).

Nutrition Facts : Calories 88 kcal, Sodium 14.8 mg, SaturatedFat 0.4 g, Carbohydrate 14.3 g, Fiber 3.1 g, Protein 3.8 g, ServingSize 1 serving

MEDITERRANEAN ROASTED VEGETABLES



Mediterranean Roasted Vegetables image

Mediterranean Roasted Vegetables are bursting with the sweet flavors that happen when you roast vegetables. The rainbow of vegetables are seasoned with oregano, thyme and a squeeze of lemon juice. These are the perfect vegan side dish to pair with grilled meats, add to a rice bowl or a healthy side dish.

Provided by julia

Categories     Side Dish

Time 45m

Number Of Ingredients 17

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 of cherry tomatoes
3 Tablespoons olive oil
4 garlic cloves, minced
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon za'atar or sumac {optional}
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 of a lemon, juiced {optional}
Fresh parsley, mint, basil or dill, chopped
Lemon slices for serving

Steps:

  • Preheat the oven to 425 degrees F. Cut all of your vegetables to your desired size making sure they are about the same size for even roasting and put them in a large mixing bowl. In a small mixing bowl or mason jar combine the olive oil, garlic, thyme, oregano, za'atar or sumac, lemon juice and salt and pepper. Stir or shake to combine. Toss the vegetables in the olive oil mixture. On a baking sheet spread the vegetables out in an even layer. You don't want your vegetables to be crowded so you may want to use two baking sheets. Roast the vegetables for about 30 to 35 minutes or until they are soft and just starting to show some char on the edges making sure to stir the vegetables at about the 15 minute mark. Garnish with fresh herbs and serve warm.

ROASTED MEDITERRANEAN VEGETABLES



Roasted Mediterranean Vegetables image

A lovely, filling dish from my mom. I believe she got it from a market. You can use any color bell peppers - I like to use two different colors. I usually leave the skins on the potatoes and eggplant, but feel free to peel them before making the recipe, if that is your preference :)

Provided by Starrynews

Categories     Low Protein

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 11

12 ounces potatoes, cut into 1 1/2-inch chunks
1 small eggplant, sliced and quartered
2 bell peppers, chopped into 1-inch squares
1 cup red onion, sliced
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon chives
4 garlic cloves, minced
salt and pepper, to taste

Steps:

  • Preheat oven to 425°F.
  • Prepare a shallow roasting dish with nonstick cooking spray.
  • Combine potatoes, eggplant, both bell peppers, and the red onion slices and place in roasting dish.
  • Whisk together the olive oil, balsamic vinegar, basil, oregano, chives, garlic and salt and pepper.
  • Drizzle sauce over the mixed vegetables and toss to coat.
  • Roast vegetables until tender, about 45 minutes. Stir halfway through the cooking time.

MEDITERRANEAN ROASTED VEGETABLES WITH HERBS



Mediterranean Roasted Vegetables with Herbs image

A great way to enjoy vegetables when herbs are going crazy in the garden! I think this dish goes especially well with lamb.

Provided by PalatablePastime

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 19

1 eggplant, cut into 1 inch wide fingers
3 zucchini, cut into 1/2 inch wide slices
3 onions, cut into wedges
3 carrots, cut into 1 inch pieces
6 sun-dried tomatoes, chopped
3 summer squash, cut into chunks
1 red bell pepper, cored,seeded,and cut into chunks
1 celery rib, coarsely chopped
1 cup fresh green beans, trimmed and chopped
1/3 cup oil cured pitted black olives
1/2 cup fresh basil leaf
1/3 cup fresh marjoram leaves
3 -4 sprigs fresh rosemary
3 -4 sprigs fresh thyme
3 tablespoons olive oil
salt
fresh ground black pepper
5 cloves garlic, sliced
3 cups grape tomatoes, pierced with a toothpick

Steps:

  • Preheat oven to 450 degrees.
  • Toss together the eggplant, zucchini, onions, carrots, sun-dried tomatoes, squash, bell pepper, celery, green beans, olives, basil, marjoram, rosemary, thyme, and 1 1/2 tablespoons of olive oil in a large mixing bowl.
  • Spread remaining 1 1/2 tablespoons of oil in shallow roasting pan or large baking sheet and place vegetables on top, spreading out; season with salt and black pepper to taste.
  • Roast in oven at 450 degrees F for 30 minutes, stirring occasionally.
  • Top with garlic and grape tomatoes and cook another 15-20 minutes or until vegetables are tender, still stirring once in awhile; cooking time may vary depending on size of vegetable pieces so check your vegetables towards the end of cooking.

HERB-ROASTED MEDITERRANEAN VEGETABLES



Herb-Roasted Mediterranean Vegetables image

Roasting veggies is a great way to draw out their sweet sides-and oh, how sweet this side is! Parmesan and Italian dressing take this dish over the top.

Provided by My Food and Family

Categories     Home

Time 55m

Yield Makes 8 servings.

Number Of Ingredients 6

8 cups assorted cut-up vegetables (cubed eggplant and zucchini; halved carrots; onion and bell pepper wedges)
1/4 cup olive oil
2 cloves garlic, minced
2 tsp. dried rosemary leaves
1 tsp. salt
1/2 cup POLLY-O Shredded Parmesan Cheese

Steps:

  • Preheat oven to 375°F. Toss vegetables with oil, garlic, rosemary and salt. Place in 15x10x1-inch baking pan.
  • Bake 40 minutes or until vegetables are crisp-tender, stirring occasionally.
  • Sprinkle with cheese.

Nutrition Facts : Calories 130, Fat 9 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 5 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g

Tips for Making the Best Mediterranean Roasted Vegetables:

  • Choose firm, ripe vegetables. This will ensure that they roast evenly and retain their shape.
  • Cut the vegetables into uniform pieces. This will help them cook evenly.
  • Toss the vegetables with olive oil, herbs, and spices. This will help them to brown and caramelize.
  • Roast the vegetables at a high temperature. This will help them to caramelize and develop a crispy texture.
  • Stir the vegetables halfway through roasting. This will ensure that they cook evenly.
  • Season the vegetables with salt and pepper to taste.

Conclusion:

Roasted Mediterranean vegetables are a healthy and flavorful side dish that can be enjoyed with a variety of meals. They are also a great way to use up leftover vegetables. By following the tips above, you can make sure that your roasted vegetables turn out perfect every time.

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