Name: Mediterranean Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mediterranean
Ingredients: 1 medium zucchini, cut into half-moons; 1 medium yellow squash, cut into half-moons; 1 red bell pepper, cut into chunks; 1 yellow bell pepper, cut into chunks; 1 small red onion, cut into wedges; 1 small eggplant, cubed; 1 cup cherry tomatoes; 3 tablespoons olive oil; 2 teaspoons dried oregano; 1 teaspoon fresh thyme, finely chopped; 3 cloves garlic, minced; 1 teaspoon kosher salt (or to taste); 2 tablespoons fresh parsley, chopped (for garnish); ¼ cup crumbled feta cheese (for serving); ½ cup chopped kalamata olives (for serving)

Why You’ll Love This Recipe

I enjoy this recipe because it’s incredibly versatile, full of fresh ingredients, and always delivers on flavor. The high-heat roasting brings out natural sweetness and creates beautifully caramelized edges, while the garlic and herbs add savory depth. I can serve it alongside roasted meats, mix it into pasta or grain bowls, or enjoy it cold as a salad. Plus, it’s naturally gluten-free, vegetarian, and packed with nutrients.

Mediterranean Roasted Vegetables

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 medium zucchini, cut into half-moons
1 medium yellow squash, cut into half-moons
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 small red onion, cut into wedges
1 small eggplant, cubed
1 cup cherry tomatoes
3 tablespoons olive oil
2 teaspoons dried oregano
1 teaspoon fresh thyme, finely chopped
3 cloves garlic, minced
1 teaspoon kosher salt, or to taste
2 tablespoons fresh parsley, chopped (for garnish)
¼ cup crumbled feta cheese (for serving)
½ cup chopped kalamata olives (for serving)

Directions

I preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper for easier cleanup.
In a large bowl, I combine the zucchini, squash, bell peppers, onion, eggplant, and cherry tomatoes.
I drizzle the vegetables with olive oil, then add oregano, thyme, garlic, and kosher salt. I toss everything well to make sure each piece is coated with seasoning.
I spread the vegetables in a single layer on the prepared baking sheet, making sure not to overcrowd the pan.
I roast for 25–30 minutes, tossing the vegetables halfway through, until they’re tender and slightly caramelized around the edges.
Once out of the oven, I sprinkle the veggies with fresh parsley and top with crumbled feta and chopped olives. I like serving them warm, but they’re just as good at room temperature.

Servings and Timing

This recipe serves 4 people and takes 10 minutes to prep and 30 minutes to cook, for a total time of 40 minutes.

Variations

I like to keep things interesting by switching up the ingredients from time to time:

Add more veggies: I sometimes add mushrooms, carrots, or asparagus depending on what I have on hand.
Spicy version: A pinch of crushed red pepper flakes or a drizzle of harissa adds a little heat.
Lemony twist: I finish with a squeeze of fresh lemon juice for brightness.
Make it vegan: I skip the feta or use a plant-based alternative.
Herb swap: Fresh basil or dill works beautifully in place of parsley.

Storage/Reheating

I let any leftovers cool completely before storing them in an airtight container in the refrigerator. They keep well for up to 4 days. I reheat them in a 375°F oven for 8–10 minutes or toss them into a hot skillet. They’re also delicious cold or at room temperature, especially in wraps, salads, or grain bowls.

FAQs

Can I roast these vegetables ahead of time?

Yes, I often make them in advance and store them in the fridge. They reheat well and are great for meal prep.

What’s the best way to prevent soggy vegetables?

I make sure to spread them in a single layer without crowding the pan. If needed, I use two baking sheets so they roast instead of steam.

Can I use dried herbs instead of fresh?

Absolutely. I use dried oregano here, and dried thyme works too—just use about half the amount compared to fresh.

What can I serve with these roasted vegetables?

I love pairing them with grilled chicken, lamb, or fish. They also go great with couscous, quinoa, or crusty bread and hummus.

Can I freeze the leftovers?

I don’t recommend freezing because the texture can become mushy. They’re best enjoyed fresh or stored in the fridge for a few days.

Mediterranean Roasted Vegetables

Conclusion

These Mediterranean roasted vegetables are a simple, healthy, and flavorful side that I find myself making again and again. They’re colorful, aromatic, and loaded with Mediterranean character thanks to the garlic, herbs, olives, and feta. Whether I serve them at a holiday table or alongside a weeknight dinner, they always bring a fresh, vibrant touch to the meal.