Best 9 Roasted Mediterranean Vegetables Recipes

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Roasted Mediterranean vegetables are a flavorful and healthy side dish that can be served with a variety of main courses. The combination of roasted vegetables such as tomatoes, zucchini, peppers, and onions, with herbs like oregano, thyme, and rosemary, creates a dish that is bursting with Mediterranean flavors. The roasting process caramelizes the vegetables, intensifying their natural sweetness and creating a slightly smoky flavor. Roasting Mediterranean vegetables is a simple and easy way to enjoy the flavors of the Mediterranean diet.

Here are our top 9 tried and tested recipes!

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 POTATOES AND VEGETABLES



Mediterranean Roasted Potatoes and Vegetables image

Make and share this Mediterranean Roasted Potatoes and Vegetables recipe from Food.com.

Provided by Misti_Country_Girl

Categories     Potato

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs red potatoes
1 tablespoon olive oil
1 1/2 teaspoons olive oil
1 red bell pepper
1 yellow bell peppers or 1 orange bell pepper
1 small red onion
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon balsamic vinegar
1/4 cup fresh basil leaf, chopped

Steps:

  • Preheat oven to 425*. Spray large shallow metal roasting pan with non-stick spray.
  • Cut potatoes into 1 1/2-inch chunks; place in pan. Toss with 1 tablespoon oil.
  • Bake 10 minutes.
  • Cut bell peppers into chunks, (I like strips), cut onion through core and into wedges.
  • Add peppers and onion to pan. Drizzle remaining 1 1/2 teaspoon oil over vegetables; sprinkle with garlic, salt and black pepper. Toss well to coat.
  • Return to oven; bake 20 minutes longer or until vegetables are brown and tender, stirring once.
  • Transfer to large serving bowl. Drizzle vinegar over vegetables, toss well to coat.
  • Add basil ; toss again. Serve warm.

Nutrition Facts : Calories 132.2, Fat 3.7, SaturatedFat 0.5, Sodium 202.3, Carbohydrate 22.9, Fiber 2.9, Sugar 2.5, Protein 2.9

HERB-ROASTED MEDITERRANEAN VEGETABLES



Herb-Roasted Mediterranean Vegetables image

This is one of my favorites from "Culinary Journey to the Mediterranean." It is very easy to make and open to adaptation. Don't skip the fresh Parmesan cheese... it makes the dish! Eggplant, baby carrots, red onion or shallots, and zucchini are my personal favorites for this.

Provided by heidi

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

8 cups vegetables, cut in pieces (such as cubed eggplant, zucchini and onion, baby potatoes, halved carrots, cut up peppers, parsnips,)
1/4 cup extra virgin olive oil
2 garlic cloves, minced
2 teaspoons dried rosemary leaves
1 teaspoon salt
1 tablespoon sugar
1/2 cup shredded parmesan cheese (more is better!)

Steps:

  • Toss vegetables with oil, garlic, rosemary, salt and sugar. Place in 13x9x2 inch baking pan. Add a little water (about 1/4 cup).
  • Bake at 375 degrees F for 20 minutes. Stir and cover with aluminum foil. Bake another 20 minutes or until tender. Drain of any extra liquid before storing.
  • Sprinkle with cheese.

MEDITERRANEAN CHICKEN WITH ROASTED VEGETABLES



Mediterranean Chicken With Roasted Vegetables image

Make and share this Mediterranean Chicken With Roasted Vegetables recipe from Food.com.

Provided by English_Rose

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 10

1 lb tiny new potatoes, thinly sliced
2 zucchini, diagonally sliced
2 red onions, cut into wedges
2 yellow peppers, seeded and cut into chunks
8 roma tomatoes, halved
salt and pepper
20 black olives, pitted
4 boneless skinless chicken breasts
5 tablespoons olive oil
2 1/2 tablespoons pesto sauce

Steps:

  • Preheat the oven to 400°F
  • Spread the potatoes, zucchini, onion, pepper and tomatoes in a shallow roasting tin and scatter over the olives. Season with salt and coarsely ground black pepper.
  • Slash the flesh of each chicken breast 3-4 times using a sharp knife, then lay the chicken on top of the vegetables.
  • Mix the olive oil and pesto together until well blended and spoon evenly over the chicken.
  • Cover the tin with foil and cook for 40 minutes.
  • Remove the foil from the tin.
  • Return to the oven and cook for a further 10 minutes until the vegetables are juicy and look tempting to eat and the chicken is cooked through (the juices should run clear when pierced with a skewer).

Nutrition Facts : Calories 472.2, Fat 21.5, SaturatedFat 3.2, Cholesterol 68.4, Sodium 295.2, Carbohydrate 39, Fiber 6.8, Sugar 8.4, Protein 33.3

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.

HEALTHY COUSCOUS WITH ROASTED MEDITERRANEAN VEGETABLES (WW)



Healthy Couscous With Roasted Mediterranean Vegetables (Ww) image

Compromising on calories shouldn't mean compromising on taste. So I came up with this dish that can be a complete meal or served as a side with lean meat. If you have them available, you could add fresh herbs- rosemary or basil would compliment the other flavours nicely. Serves 4 as a side or 2 as a lunch. By my calculations, this recipe contains a total of 11 1/2 points (my book is a few years old though!)

Provided by Shuzbud

Categories     Lunch/Snacks

Time 40m

Yield 2-4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 garlic cloves, crushed
1 red onion
1 yellow bell pepper
1 zucchini
1/2 teaspoon Cavenders All Purpose Greek Seasoning (more or less to your taste)
3/4 cup chicken broth (I use 1 stock cube and boiling water)
1 cup couscous
aluminum foil

Steps:

  • Heat the oven to 350°F or 180°C.
  • Put the olive oil and garlic in a roasting/ baking pan.
  • Finely dice the red onion into small chunks and add to the pan. Stir and cook in the oven for 5 minutes.
  • Meanwhile, finely dice the yellow bell pepper and zucchini. Add these to the pan, with the Cavenders seasoning. Stir, cover with aluminum foil and bake for a further 20 minutes.
  • After 20 minutes, remove the foil and put the veggies back in the oven for a further 10 minutes until just starting to char around the edges.
  • While the veggies finish cooking, make the couscous- heat the chicken broth in a jug or bowl, add the couscous and cover with the foil. Let sit until done.
  • When cooked, fluff the couscous with a fork.
  • Remove the veggies from the oven, add the couscous, stir and serve hot!

ROASTED MEDITERRANEAN VEGETABLES WITH GRAPEFRUIT GREMOLATA



Roasted Mediterranean Vegetables with Grapefruit Gremolata image

Categories     Citrus     Vegetable     Side     Roast     Vegetarian     Quick & Easy     Artichoke     Eggplant     Bell Pepper     Zucchini     Winter     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 10

3 medium Japanese eggplants, halved lengthwise, cut crosswise into 1-inch pieces
3 medium zucchini, cut into 1-inch-thick rounds
1 large red bell pepper, cut into 1-inch pieces
1 large yellow bell pepper, cut into 1-inch pieces
1 large red onion, peeled, root end left intact, cut into 1/2-inch-thick wedges
2 6-ounce jars marinated artichoke hearts, drained, liquid reserved
1/4 cup balsamic vinegar
1/3 cup chopped fresh parsley
1 tablespoon grated grapefruit peel
2 teaspoons minced garlic

Steps:

  • Preheat oven to 475°F. Place first 5 ingredients in large bowl. Add drained artichoke hearts, 1/4 cup reserved artichoke liquid, and balsamic vinegar. Season with salt and pepper; toss well. Arrange vegetables in roasting pan. Roast until tender, stirring occasionally, about 30 minutes.
  • Combine parsley, grapefruit peel, and garlic in medium bowl. Season gremolata to taste with salt and pepper. Transfer roasted vegetables to platter, sprinkle with gremolata, and serve.

JAN'S ROASTED MEDITERRANEAN VEGETABLES



Jan's Roasted Mediterranean Vegetables image

Make and share this Jan's Roasted Mediterranean Vegetables recipe from Food.com.

Provided by Jan-Luvs2Cook

Categories     Vegetable

Time 45m

Yield 2-4 serving(s)

Number Of Ingredients 12

2 courgettes
1 red bell pepper
1 yellow bell pepper
2 red onions
1/2 aubergine
20 ml olive oil
15 ml balsamic vinegar
1 teaspoon sugar
tomato puree
fresh ground black pepper
1 teaspoon dried oregano
salt

Steps:

  • Pre-heat oven to 220c/400f or Gas mark 7.
  • Mix together in a small dish the olive oil, balsamic vinegar, sugar, a squirt of tomato puree, a good grinding of black pepper the oregano and a small pinch of salt. (Sounds horrid - I haven't gone mad, trust me, it'll be nice)!
  • Slice the courgettes into 1cm slices 4. De-seed and cut the peppers into 3cm chunks.
  • Cut the onions into quarters.
  • Cut the aubergine into rough 3 - 4cm chunks.
  • Now, put all the prepared vegetables into a 'largish' mixing bowl pour on the olive oil mixture and stir until all vegetables are covered.
  • Spread out onto a pre-heated baking tray and cook on the middle shelf of a pre-heated oven for about 25 - 35 minutes turning half way.

Nutrition Facts : Calories 231.7, Fat 9.7, SaturatedFat 1.4, Sodium 28.5, Carbohydrate 36.1, Fiber 9.8, Sugar 15.4, Protein 6.1

MEDITERRANEAN ROASTED VEGETABLES



Mediterranean Roasted Vegetables image

This is my favorite dish to bring to a pot luck. It makes a very stunning and beautiful presentation and people get to taste something delicious and healthy. I hope you will try it.

Provided by Geema

Categories     Vegetable

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 14

vidalia onion, sliced 1/2 inch thick
eggplant, sliced about 1/2 inch thick
bell pepper, quartered
portabella mushroom, halved
zucchini, halved
fennel, quartered
baby artichoke, prepped and halved
1/2 cup olive oil, more to tates
your favorite vinaigrette
4 cloves minced garlic
1 bunch fresh basil
1/3 cup sun-dried tomato packed in oil, minced
salt and pepper
red pepper flakes

Steps:

  • Preheat the oven to 500 degrees.
  • Wash, and prep the vegetables.
  • Place the vegetables in one layer on several well greased cookie sheets.
  • (You might want to use disposable cookie sheets to make the clean up easier, since those caramelized juices do stick to the pans).
  • Liberally brush the vegetables with oil and season with salt.
  • Roast on the upper rack of the oven until crisp-tender and some of the edges begin to char, about 15 minutes.
  • The vegetables will not all be done at the same time, so watch each pan carefully and take out those that are in danger of blackening too much.
  • Remove the vegetables to a large serving platter and arrange attractively.
  • While the vegetables are still warm drizzle on about 1/4-1/2 cup vinaigrette.
  • Then sprinkle on some salt and pepper and red pepper flakes, the garlic, sun dried tomatoes and finally the basil.
  • This should be served at room temperature.

Tips:

  • Use fresh, seasonal vegetables. Fresh vegetables have more flavor and nutrients than vegetables that have been stored for a long time.
  • Cut vegetables into even-sized pieces. This will help them cook evenly.
  • Toss vegetables with olive oil, salt, and pepper before roasting. This will help them brown and caramelize.
  • Roast vegetables at a high temperature. This will help them caramelize and develop a slightly crispy texture.
  • Don't overcrowd the pan. If the vegetables are too crowded, they will not cook evenly.
  • Roast vegetables until they are tender and slightly browned. The cooking time will vary depending on the type of vegetable.
  • Serve roasted vegetables immediately. They are best when they are fresh out of the oven.

Conclusion:

Roasted Mediterranean vegetables are a delicious and healthy side dish that can be enjoyed by people of all ages. They are a great way to add more vegetables to your diet and they are also a good source of vitamins, minerals, and antioxidants. Roasted Mediterranean vegetables can be served with a variety of main dishes, including grilled chicken, fish, or steak. They can also be used as a topping for salads, pasta, or pizzas.

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