Mediterranean Roasted Vegetables

These Mediterranean Roasted Vegetables are my go-to when I want something colorful, healthy, and full of flavor. They’re simple to make and taste incredible with almost anything. The perfect side for the weeknights and even holiday dinners!

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A white oval platter with a colorful mixed vegetable salad, topped with crumbled cheese and fresh herbs. A jar of hummus, spoon, and raw vegetables are nearby on a marble surface.

Why This Recipe Works

This Mediterranean Roasted Vegetables recipe is one I keep coming back to. Here’s why it’s always on repeat in my kitchen:

Full of Flavor: The mix of olive oil, garlic, oregano, and thyme gives every bite a rich, herby Mediterranean taste. It’s simple but deeply satisfying, a lot like my Mediterranean Chopped Salad with Herb Vinaigrette.
Perfectly Roasted: I love how the edges caramelize in the oven. The veggies turn golden and tender, with just the right amount of crispness.
Colorful and Versatile: It’s a side dish that always steals the show. I’ll serve it with grilled chicken, toss it with pasta, or layer it over couscous for a full meal.
Healthy but Comforting: This dish proves healthy food doesn’t have to be boring. It’s warm, flavorful, and leaves you feeling good after every bite.
Easy to Make: All it takes is a few minutes of prep and the oven does the rest. It’s the kind of dish that looks and tastes impressive without any fuss.

A close-up of a colorful Mediterranean roasted vegetables with cherry tomatoes, zucchini, red onion, olives, bell peppers, herbs, and feta cheese.

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Ingredients

Zucchini: Mild and tender, it soaks up the herbs and roasts beautifully into golden half-moons.
Yellow squash: Similar to zucchini but slightly sweeter. Adds color and variety to the dish.
Red bell pepper: Adds sweetness and a bright pop of color. Roasts to soft, caramelized perfection.
Yellow bell pepper: Balances the red pepper with a milder flavor. Feel free to swap with orange peppers.
Red onion: Roasts down to sweet, jammy wedges that add depth and flavor. White onion can be used in a pinch.
Eggplant: Becomes creamy and rich once roasted. Dice it into uniform cubes for even cooking.
Cherry tomatoes: Roast until blistered and juicy. They add sweetness and a little tang to every bite.
Olive oil: Helps everything roast evenly and enhances the natural flavor of the vegetables. Use extra virgin for the best flavor.
Dried oregano: Classic Mediterranean flavor that complements roasted vegetables. Use fresh oregano if you prefer, but reduce the amount slightly.
Thyme: Adds a fragrant, earthy touch. I like to chop it finely so it blends into the seasoning.
Garlic: Roasts into sweet little bursts of flavor. I mince it finely so it doesn’t burn.
Fresh parsley: Sprinkled on after roasting for a fresh, herby finish. Adds brightness and color.
Feta cheese: Crumbled over the top for a salty, creamy contrast to the warm vegetables.
Kalamata olives: Chopped and added at the end for a briny, tangy bite that complements the sweetness of the roasted veggies.

For full list of ingredients and instructions, see recipe card below.

Instructions

A zucchini on a white cutting board; one half is whole with the ends removed, the other half is sliced into round pieces.

A red bell pepper on a white cutting board, with one half seeded, slices, and diced pieces arranged on the board.

Chop zucchini: Cut the zucchini and yellow squash into half-moons and add them to a large mixing bowl.
Cut bell peppers: Slice the red and yellow bell peppers into chunks and add them to the bowl with the zucchini.

Sliced red onion pieces arranged on a white cutting board placed on a light marble surface.

A white cutting board with a whole eggplant, eggplant stem, eggplant halves, wedges, and diced eggplant pieces on a marble surface.

Prep onions: Cut the red onion into wedges and toss it into the bowl.
Chop eggplant: Cube the eggplant and add it along with the cherry tomatoes to the rest of the vegetables.

A baking tray lined with parchment paper holds an assortment of chopped vegetables, including eggplant, zucchini, bell pepper, red onion, and cherry tomatoes, seasoned and ready to roast.

A baking sheet lined with parchment paper holding a mix of roasted chopped vegetables, including bell peppers, zucchini, cherry tomatoes, red onion, and eggplant.

Combine: Drizzle the vegetables with olive oil and season with oregano, thyme, garlic, and salt. Toss well to coat everything evenly and spread on baking sheet.
Roast: Roast at 425°F for 25–30 minutes, tossing halfway through, until tender and lightly caramelized.
Garnish and serve: Transfer to a serving dish and top with fresh parsley, crumbled feta, and chopped kalamata olives. Serve warm or at room temperature.

For full list of ingredients and instructions, see recipe card below.

A baking sheet filled with roasted mixed vegetables, including zucchini, bell peppers, cherry tomatoes, red onion, olives, and crumbled cheese, with a serving spoon on parchment paper.

Substitutions & Variations

Here are some of my favorite substitutions and variations:

Herbs & Seasoning: Oregano and thyme are classic, but rosemary or Italian seasoning work great too. For extra flavor, finish with a squeeze of lemon juice or a drizzle of balsamic glaze before serving.
Cheese Options: Feta adds that salty Mediterranean touch, but you can substitute with crumbled goat cheese, shaved parmesan, or omit the cheese entirely for a dairy-free version.

A plate of roasted vegetables with olives and feta sits next to a bowl of hummus, a fork and knife, and scattered fresh herbs on a marble surface.

What to Serve with Mediterranean Roasted Vegetables

Main Dishes

These Mediterranean Roasted Vegetables pair beautifully with proteins like Pan Fried Salmon, Grilled Chicken Kabobs, or Greek Lamb Chops for an easy, well-balanced meal.
They also make a great companion to Steamed Cod or Garlic Grilled Shrimp when you want something light and fresh for dinner.

Vegetarian Meals

Serve the roasted veggies over Instant Pot Quinoa, couscous, or rice for a simple yet satisfying vegetarian bowl.
You can also toss them into pasta, layer them inside a pita with Loaded Hummus, or mix them into a warm grain salad for a quick, flavorful lunch.

A plate with roasted Mediterranean vegetables, pita bread, and a serving of hummus, next to a baking dish of vegetables and a bowl of hummus on a marble surface.

FAQs

Do I need to peel the eggplant or squash?

No, peeling isn’t necessary. The skins soften during roasting and add texture and flavor. Just make sure to cut them into uniform pieces so they cook at the same rate.

How can I make the vegetables crispier?

Avoid overcrowding the baking sheet. Spread the vegetables in a single layer so they have room to roast instead of steam. You can also roast them at a slightly higher temperature for the last few minutes.

Can I prepare the vegetables ahead of time?

Yes. You can chop and season the vegetables a few hours in advance. Keep them covered in the refrigerator until you’re ready to roast. This makes dinner prep much faster.

How long do they keep?

Store leftover roasted vegetables in an airtight container in the fridge for up to 4 days. To reheat, place them on a baking sheet in a 400°F oven for 5 to 7 minutes or warm them in a skillet. You can also enjoy them cold straight from the fridge.

A white bowl filled with roasted vegetables including zucchini, cherry tomatoes, bell peppers, and olives, garnished with feta cheese and herbs. A spoon rests in the bowl.

More Mediterranean Recipes You’ll Enjoy

Mediterranean Pizza – This Mediterranean pizza is bursting with fresh, herbaceous, and zesty flavors! It’s topped with pesto, artichokes, olives, arugula, and more.
Mediterranean Meatballs – These Mediterranean meatballs with tzatziki feature a savory blend of spices and creamy sauce. They’re perfect with Greek salad or pita!
One-Pot Mediterranean Chicken and Orzo – One-Pot Mediterranean Chicken and Orzo is a creamy, flavorful, and satisfying family-friendly meal. Ready in 40 minutes from start to finish!
Mediterranean Radicchio Salad – This bright and peppery Mediterranean Radicchio Salad with Olives is layered with Mediterranean toppings and a creamy Tarragon Vinaigrette.

If you try this Mediterranean Roasted Vegetables recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!