Bursting with flavor, these Mediterranean Roasted Vegetables are tossed with olive oil, herbs & spices, and then cooked to perfection!
Numerous studies have shown that the Mediterranean diet can promote weight loss and reduce the risk of heart attack, stroke, type 2 diabetes, and premature death. It's no wonder that it's been named the BEST overall diet for 5 years straight!
Increase your intake of plant-based foods with these Mediterranean Roasted Vegetables. They are so delicious and are great when paired with my Chickpea Patties and Mediterranean Rice!
Ingredients you will need
Mediterranean Vegetables - I chose to use a rainbow of veggies: tomato, orange bell peppers, yellow squash, zucchini, and red onion. Feel free to swap these out with some of YOUR favorites, such as mushrooms, carrot, fennel, or eggplant.
Olive Oil is used abundantly in Mediterranean cooking and provides some healthy fat.
Herbs & Spices - Oregano, garlic powder, cumin, and fresh thyme are used for some intense flavor!
How to roast Mediterranean vegetables
Roasting Mediterranean veggies is so simple! First, cut the vegetables into similar sized pieces, and then toss them together in a large mixing bowl with olive oil, spices, and fresh thyme.
Next you will spread the vegetables into a single layer on a baking sheet. You may need two baking sheets depending on their size. Roast at 425 degrees on the middle rack of your oven for 20 minutes.
Delicious!
Yes, you can substitute 1 teaspoon dried thyme.
You can store these vegetables in an airtight container for up to 3 days.
Did you try this recipe? Leave me a comment below. I love to hear from my readers!
More vegetable recipes:
- Healthy Cole Slaw
- Roasted Carrots with Dill
- Oven Roasted Brussels Sprouts
- Superfood Salad with Kale & Blueberries
- Easy Cucumber Salad with Balsamic & Dill
- Broccoli Crunch Salad with Apples & Almonds
- Strawberry Spinach Salad with Lime Vinaigrette
Mediterranean Roasted Vegetables
Ingredients
- 1 pint Tomatoes
- 1 Red Onion
- 2 Orange Bell Peppers
- 1 medium Zucchini
- 1 medium Yellow Squash
- 3 Tablespoons Olive Oil
- 1 Tablespoon Fresh Thyme
- 1 teaspoon Oregano
- 1 teaspoon Garlic Powder
- ½ teaspoon Cumin
- Black Pepper to taste
Instructions
- Cut the vegetables into similar sized pieces, and then toss them together in a large mixing bowl with the olive oil, spices, and fresh thyme.
- Spread the vegetables into a single layer on a baking sheet. You may need two baking sheets depending on their size.
- Roast at 425 degrees on the middle rack of your oven for 20 minutes.
Notes
- I chose to use a rainbow of veggies: tomato, orange bell peppers, yellow squash, zucchini, and red onion. Feel free to swap these out with some of YOUR favorites, such as mushrooms, carrot, fennel, or eggplant.
- You can substitute 1 teaspoon dried thyme for the fresh thyme.
- Leftover vegetables can be stored in an airtight container in your refrigerator for up to 3 days.
Have made this recipe many times its absolutely delicious and will b a regular dish...
They’re the best! 😋