There are some recipes that just work every single time, and these Mediterranean Roasted Vegetables are one of those. Colorful, cozy, and full of bold flavor, they’re the kind of dish you can throw together on a weeknight but still feel proud to serve to guests.
Roasting vegetables at a high temperature brings out their natural sweetness, and when you add garlic, balsamic vinegar, lemon juice, and a mix of Mediterranean herbs, the result is tender veggies with lightly caramelized edges and tons of flavor.
This is one of those “clean out the fridge” recipes that somehow tastes intentional every time.
Why This Recipe Is on Repeat in My Kitchen
- It’s simple and unfussy — no complicated steps
- Naturally vegan, gluten-free, and dairy-free
- Works as a side dish or a main base
- Leftovers taste even better the next day
Whether you’re serving it alongside grilled chicken or scooping it over quinoa with a dollop of hummus, these roasted vegetables fit right in.
Ingredients You’ll Need
This recipe uses everyday vegetables and pantry staples:
- Zucchini
- Eggplant
- Bell peppers
- Red onion
- Cherry tomatoes
- Avocado oil
- Balsamic vinegar
- Fresh lemon juice
- Garlic
- Dried basil, oregano, and thyme
- Kosher salt and black pepper
- Fresh parsley and basil for finishing
(Scroll to the recipe card below for exact measurements.)
How to Make Mediterranean Roasted Vegetables
This recipe is all about letting the oven do the heavy lifting.
Start by preheating your oven to 425°F. A hot oven is key for getting those golden, roasted edges.
Mix the avocado oil, balsamic vinegar, lemon juice, garlic, herbs, salt, and pepper directly in your roasting dish. Add the zucchini, eggplant, bell peppers, and red onion, then toss everything until the vegetables are well coated.
Roast for 15 minutes, then pull the pan out and add the cherry tomatoes and remaining oil. Give everything a good stir and return it to the oven for another 15 minutes, or until the vegetables are tender and lightly caramelized.
Finish with freshly chopped parsley and torn basil leaves right before serving.
Helpful Tips for Perfect Roasted Vegetables
- Spread the vegetables out so they roast instead of steam
- Cut vegetables evenly for consistent cooking
- Adjust doneness to your taste — roast a little longer if you like them deeply caramelized
- Swap veggies as needed — mushrooms, broccoli, or cauliflower all work beautifully here
How to Serve These Roasted Vegetables
These Mediterranean roasted veggies are incredibly versatile:
- Serve as a side with grilled fish or chicken
- Spoon over rice, quinoa, or farro
- Toss into pasta with a little olive oil
- Stuff into wraps or pitas with hummus or tzatziki
Honestly, they’re just as good eaten straight from the pan.
Mediterranean Roasted Vegetables
Servings: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Equipment
- Cutting board
- Knife
- Whisk or spoon
- Spoon
- Spatula
- Measuring spoons and cup
- Roasting pan
Ingredients
- 3 tablespoons avocado oil divided
- 2 tablespoons balsamic vinegar
- Juice of ½ lemon
- 4 garlic cloves minced
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon coarse kosher salt
- ½ teaspoon black pepper
- 3 cups zucchini cubed (about 2 small or 1 medium)
- 1 eggplant cubed
- 1 yellow bell pepper cubed
- 1 red bell pepper cubed
- 1 cup red onion sliced
- 10 ounces cherry tomatoes
- 2 tablespoons fresh parsley chopped
- Fresh basil leaves for garnish
Instructions
- Preheat the oven to 425°F (220°C).
- In a large roasting dish, add 2 tablespoons avocado oil, balsamic vinegar, lemon juice, minced garlic, dried basil, oregano, thyme, salt, and pepper. Stir until well combined.
- Add the zucchini, eggplant, bell peppers, and red onion to the dish.
- Toss the vegetables until evenly coated with the marinade.
- Roast for 15 minutes.
- Remove from the oven, add the cherry tomatoes and remaining 1 tablespoon avocado oil, and stir.
- Return to the oven and roast for an additional 15 minutes, or until vegetables reach your desired tenderness.
- Remove from the oven and top with fresh parsley and basil before serving.
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