One of our favorite family staple dishes is Mediterranean roasted vegetables. We love that you can create whatever flavor combination you desire. Just change the seasoning and accompanying dishes and you can travel the world in delicious and nutritious healthy roasted vegetable cuisines.
Roasting is a great way to use up any leftover vegetable sitting in your refrigerator. If you don’t have the vegetables used here, feel free to substitute any veggie you have on hand.
Best Vegetable Combinations
All vegetables can be roasted, but for best results, cook similarly dense vegetables together. For example, cook root vegetables together or cruciferous vegetables with others of their kind.
Carrots and beets are a versatile vegetable for roasting. While these are root vegetables, they’re tender enough to also cook well with cruciferous vegetables.
You can even roast greens such as kale, chard and cabbage. Roasted greens turn out best if roasting with other greens and light veggies and greens. All kinds of vegetable mixtures work, but by matching foods of similar density, you’ll achieve more even cooking.
Roasting deepens and intensifies the inherent sweetness of vegetables, creating delicious and nutritious meals that are easy to prepare. So don’t be surprised if this becomes your new family favorite too!
TIP: You can substitute Herbs de Provence with Italian seasoning.
Popular Mediterranean Roasted Vegetable Seasoning Ingredients:
- Basil
- Celery seed
- Garlic
- Oregano
- Parsley
- Lemon
- Olive oil
- Bell pepper
- Tomato
- Onion
- Salt
- Pepper
- Paprika
- Citrus peel
Mediterranean Roasted Vegetables
Ingredients
- 1 lb. bag mini sweet peppers seeded and cut in half
- 1 lb. Portobello mushroom caps sliced
- 1 large red onion sliced
- 1 lb. Brussels sprouts trimmed and cut in half
- 2 t. garlic powder
- 2 t. Herbs de Provence or Italian seasoning
- 2 T. extra virgin olive oil
- 2 T. balsamic vinegar
- Sea salt and black pepper to taste
Instructions
- 1. Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
- 2. Add peppers, Portobello mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.
- 3. Arrange seasoned vegetables on prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary. We like to use a large pizza pan lined with papyrus or silicon sheets, for quicker cleanup.
- 4. Place sheet pan in preheated oven and roast for an average of 20-40 minutes*, stirring at least once halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately.
- Enjoy!
Notes
- SPACING ISN’T SO CRITICAL: We’ve found it unnecessary to be obsessive about single layers and no crowding so long as it’s mainly one layer and you stir it a few times in between.
- COOKING TIMES vary on roasted veggies by oven and pan and whether convection or regular oven setting, but the main variable is the type of vegetable. Thin vegetables like beans and asparagus take less time, whereas the dense vegetables like potatoes, sweet potatoes and beets take the most time, with softer veggies like zucchini, eggplant, mushrooms and cauliflower is somewhere in the middle.
- COOK LIKE WITH LIKE: Given different cooking times for the different density and types of veggies, you’ll want to cook like with like for best results. You can always combine them in the serving dishes after they’re all cooked,
Nutrition
More healthy vegetable recipes and Information
- Roasted Garlic Hummus
- Zucchini Chips
- Baked Potatoes Comfort Food
- Sweet Potato Fritters
- Best Air Cookers
- About Oil-less Fryers
If you try it…
Let us know if you try this Mediterranean Roasted Vegetable Recipe how it turns out for you. We love hearing from you, answering questions and also seeing your photos!
Here’s an example of our typical favorite breakfast.
Roasted Vegetables, Steamed Broccoli, Kale & Feta Egg Bake
Usually we’d just have the roasted veggies and egg bake but the broccoli in our garden is was ready to harvest. The garden fresh broccoli and is so delicious that we often enjoy it just lightly steamed with nothing else.
To start your day with a delicious and healthy meal like this is to start your day right. You’re giving your body the nutrition it needs to carry you through the day, plus you can feel really good about every guilt-free bite!
This morning’s batch of roasted veggies includes: asparagus, beet root, brussel sprouts, cauliflower, and yellow squash.
The egg bake used the beet greens, plus sun dried tomatoes, feta, parmesan cheese and Italian seasoning, (we need to write up that recipe soon)! Meanwhile, here are more easy easy breakfast casseroles you may enjoy.