Looking for perfectly roasted vegetables each and every time? This easy Mediterranean roasted vegetables recipe is as simple as it sounds. So choose your favorite seasonal veggies, and in only 30 minutes, you'll be enjoying a healthy meal or side dish!
Love simple vegetarian recipes? Don't miss these recipes for roasted vegetable gazpacho and Spanish romesco sauce.
Introduction
These Mediterranean roasted vegetables are something I prepare weekly for my family when I meal prep, and is my go-to veggie bake! I crowd our favorite seasonal veggies onto a huge baking sheet and let the oven do its magic. Even if you're not a big fan of vegetables, I challenge you to try these roasted vegetables and not enjoy them!
Ingredients
The great thing about this Mediterranean roasted vegetables recipe is how versatile it is. You can substitute all of the vegetables I use for whatever you have on hand, but I recommend using whatever is fresh, in season, and tasty.
Whatever you use, the base roasted vegetable recipe stays the same, so feel free to experiment!
- All-Season Veggies: For this recipe, I've opted for the classic Mediterranean veggies you can find in Spanish markets almost all year: potatoes, tomatoes, zucchini, bell peppers, and eggplant.
- Winter Veggie Options: When the all-season vegetables can be a bit less fresh and juicy, I'll go for mushrooms, carrots, cabbage, onion, turnips, or pumpkin.
See recipe card for full information on ingredients and quantities.
How to Make Mediterranean Roasted Vegetables
If you’d like to see the full ingredients and instructions, scroll to the bottom of the post for the printable recipe card.
- Place all of the vegetables in a large mixing bowl and add the olive oil, herbs, salt, and pepper. (image 1)
- Toss the veggies until they are well coated in the oil and the spices are evenly distributed. (image 2)
- Pull out the potatoes and place them on a greased baking tray, then roast them at 425°F (220°C) for 10 minutes to soften them slightly. (image 3)
- Add the remaining veggies to the pan. (image 4)
- Roast for an additional 20-25 minutes, or until the veggies are tender and lightly charred. (image 5)
- Serve these Mediterranean roasted vegetables when they're hot and fresh from the oven, and enjoy them with Spanish sauces like bravas sauce, homemade alioli, mojo picón, or mojo verde for a real treat! (image 6)
Recipe FAQs
I've found that the ideal temperature for roasting vegetables is at least 400°F (200°C). This is hot enough to caramelize the natural sugars in vegetables and give them that slightly crisp exterior. I personally prefer to roast at 425°F (220°C).
Extra virgin olive oil is hands down the best choice for roasting vegetables. It is the healthiest choice, absolutely delicious (experiment with different varieties), and allows the vegetables to cook to crispy perfection.
No! Vegetables need to be exposed to the oven's dry heat and covering them would create steam (and therefore steam the veggies instead of roasting them). While steamed vegetables are healthy and delicious, we want to achieve the deep flavors of caramelization that you find with roasting.
Usually this is because you've steamed the vegetables somehow. If you crowd the baking sheet or cover the vegetables they will be soggy. It also may happen if you put too much oil on your veggies. They'll become saturated with oil and therefore turn soggy.
Yes! Roasted vegetables will be their best (and most crispy) when served right out of the oven. But leftover roast vegetables last in the fridge for a few days and can be reheated in the microwave, the oven, or in a frying pan with a small amount of oil.
Serve
Roasting the vegetables brings out their natural flavors, and gives them an extra layer of sweetness. They're a great side dish to roast meat, and fantastic by themselves, too! I like to serve them alongside these Spanish pork skewers (pinchos Morunos) and shrimp skewers (pinchos de gambas). It's like a surf and turf dinner with lots of healthy veggies on the side!
These delicious Mediterranean roasted vegetables go perfectly with Spanish sauces and dips, like romesco sauce or smoky Spanish hummus.
Expert Tips
- Spread the veggies out on a large baking sheet for the best results. I like baking directly on the sheet, but if you must, use parchment paper or foil.
- Never cover your vegetables! This will steam them and make them soggy.
- Resist the urge to move them around while cooking. We want them to stick and caramelize just a bit.
- Taste and add more sea salt before serving if necessary.
- For a touch of Spanish flavor, add a pinch of pimentón de la Vera (smoked Spanish paprika) right before serving.
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Mediterranean Roast Vegetables
Ingredients
- 8 ounces waxy baby potatoes
- 8 ounces roma tomatoes or any small, sweet tomato
- 2 zucchinis cut into bite-sized pieces
- 2 red bell peppers cut into bite-sized pieces
- 2 medium eggplants cut into bite-sized pieces
- 1 head garlic broken into cloves, peeled
- ⅓ cup extra virgin olive oil
- 1 tablespoon fresh thyme or substitute with dried
- 1 tablespoon fresh oregano or substitute with dried
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 425°F (220°C), and lightly oil a large roasting pan or ceramic baking dish.
- Place all of the veggies and garlic into a large mixing bowl. Drizzle with the olive oil, and add the herbs. Season with salt and pepper to taste and toss to combine. Make sure everything is well coated with oil.
- Take out the potatoes and place them on the roasting pan, then roast for 10 minutes. Add the remaining vegetables and roast for another 20-25 minutes, or until all of the vegetables are fork tender and lightly charred.
- Remove from oven and serve immediately. You can garnish with some freshly grated parmesan or Manchego cheese on top for even more flavor!
Notes
- Spread the veggies out on a large baking sheet for the best results. I like baking directly on the sheet, but if you must, use parchment paper or foil.
- Never cover your vegetables! This will steam them and make them soggy.
- Resist the urge to move them around while cooking. We want them to stick and caramelize just a bit.
- Taste and add more sea salt before serving if necessary.
- For a touch of Spanish flavor, add a pinch of pimentón de la Vera (smoked Spanish paprika) right before serving.
Nutrition
Photography by Giulia Verdinelli
John L. Ghertner
We do exactly this on our outdoor grill as hot as we can get it. Make the eggplant a little larger as they shrink a lot.
Slice potatoes 1/4” thick and they will be perfect. It is not good without quartered onions and chunks of mushrooms! We also frequently baste with home grown bbq sauce.
Start potatoes and onions first then mushrooms then the rest. We also use the grilling trays
Gaudi lover
Made this recipe as part of our 2022 Christmas Day tapas. It is absolutely delicious! Served the veggies with the romesco sauce also from spanishsabores.com. The next morning I re-heated the leftovers and topped them with poached eggs. Yum!
Sacha van Harreveld
A splended site with delicious recipees, pleasure to use them!