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–+ servings
a white plate topped with roasted tomato, zuchhini, red onion, orange bell pepper.

Mediterranean Roasted Vegetables

Author: Hoorah to Health
Bursting with flavor, these Mediterranean Roasted Vegetables are tossed with olive oil, herbs & spices, and then cooked to perfection!
4.75 from 4 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mediterranean
Servings 10
Calories 66 kcal

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.
Enjoy!

Nutrition

Serving: 10Calories: 66kcalCarbohydrates: 6gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 6mgPotassium: 293mgFiber: 2gSugar: 4gVitamin A: 1256IUVitamin C: 46mgCalcium: 22mgIron: 1mg