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Mediterranean Roasted Vegetables

Mediterranean Roasted Vegetables are bursting with the sweet flavors that happen when you roast vegetables. The rainbow of vegetables are seasoned with oregano, thyme and a squeeze of lemon juice. These are the perfect vegan side dish to pair with grilled meats, add to a rice bowl or a healthy side dish. 

Mediterranean Roasted Vegetables in white platter


When my plate has a rainbow of vegetables on it, I am a happy girl. I make roasted vegetables all year round. They are the perfect healthy addition to so many meals, rice bowls or just on their own. I especially love pairing these Mediterranean Roasted Vegetables with a good Asian Marinated Flank Steak, Shish Tawook chicken thighs or paired with this Hummus with Spiced Beef and Toasted Pine Nuts

If you have ever roasted vegetables before you know that it brings out a sweetness from the vegetables. Today’s mediterranean vegetables use oregano and thyme along with extra virgin olive oil and lemon juice.

The nice thing with these vegetables is that you can really dress them up any way you like. I suggest trying sumac or za’atar. They are my favorite Mediterranean spices and work really nicely with roasted vegetables. My favorite part of this mediterranean vegetable recipe is the finishing touch. I load my veggies up with fresh herbs. A few of my favorite are fresh parsley, mint, basil or dill. Fresh herbs always take a dish to the next level. 

Mediterranean Roasted Vegetables on baking sheet


VEGETABLES: When making this dish you can pick whatever vegetables you like or have on hand. My suggestion is to make sure that you cut them to about the same size so they cook evenly. I especially love using zucchini, carrots, onion, tomatoes, bell peppers, eggplant and summer squash. 

EXTRA VIRGIN OLIVE OIL: It is important to use oil when you roast vegetables. I always go for a good quality extra virgin olive oil. You can also drizzle extra virgin olive oil over the vegetables when they are done roasting. EVOO is so healthy so the more the better! 

LEMON JUICE: The lemon juice in this recipe is optional but I think it added a nice sweetness. It also works nicely if you use sumac or za’atar. I start with about 1/2 of a lemon juice but you can do more or less depending on your preference. Add slices of lemon to the vegetables when roasting for added color and a fun presentation. 

SPICES: You can pick your favorites spices but I went with oregano, thyme and za’atar. You could also try sumac, Italian seasoning or your favorite blend.

FRESH HERBS: The fresh herbs take this dish to the next level. I suggest parsley, basil, dill or mint. 

Mediterranean Roasted Vegetables on white and blue plate


CUT EVENLY: When cutting your vegetables I suggest trying to keep them to a similar size. This will help them roast evenly. 

TOSS THE VEGGIES: Throughout the cooking process I usually toss the vegetables and try to flip them at least once. 

TEMPERATURE: The temperature for roasted vegetables isn’t as important as the texture. I like mine soft but not mushy. I suggest roasting at 425 degrees F. After making roasted vegetables over many years I find that to be the sweet spot. I roast for about 25 minutes and then check them but remember you will be stirring them at about the 15 minute mark so you can also check them them. It seems that my vegetables reach my preferred softness at about the 35 to 40 minute mark but it really varies on the size of your vegetables. 

SEASONING: I find the most important part of roasting vegetables is the spices. Seasoning roasted vegetables with some sort of spices helps bring out flavor. I love using sumac, za’atar, Italian seasoning but you can use whatever your favorite is. 

GRILLING: If you want to made grilled vegetables just take this recipe and instead of roasting cook them on the grill. I like to use a grill pan to ensure the vegetables don’t fall through the cracks of the grill. Make sure to not grill over too high of heat. I will often roast the vegetables on the rack above while my meat cooks. 

Mediterranean Roasted Vegetables with lemon


I love using roasted vegetables in rice or buddha bowls. Try this Chicken Shawarma Rice Bowl or these Beef Kafta Meatballs

Veggies always pair nicely with grilled meat. These Greek Beef Kabobs would be nice, or this Tandoori Chicken

Seafood also makes a nice pairing. If you like salmon try this 15 Minute Grilled Salmon. If a white fish is more your thing this Baked Cod or this Easy Baked Fish recipe would be a great option. 

Mediterranean Roasted Vegetables in white platter

Mediterranean Roasted Vegetables

Yield: 4-6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Mediterranean Roasted Vegetables are bursting with the sweet flavors that happen when you roast vegetables. The rainbow of vegetables are seasoned with oregano, thyme and a squeeze of lemon juice. These are the perfect vegan side dish to pair with grilled meats, add to a rice bowl or a healthy side dish. 


  • 1 zucchini, sliced and quartered 
  • 3 carrots, peeled and cut into chunks 
  • 1 red bell pepper, sliced 
  • 1 yellow bell pepper, sliced 
  • 1 red onion, chopped or sliced 
  • 1 yellow squash, sliced and quartered 
  • 2 cups of cherry tomatoes
  • 3 Tablespoons olive oil 
  • 4 garlic cloves, minced 
  • 1 teaspoon oregano 
  • 1 teaspoon thyme 
  • 1 teaspoon za'atar or sumac {optional}
  • 1/4 teaspoon salt 
  • 1/8 teaspoon black pepper 
  • 1/2 of a lemon, juiced {optional} 
  • Fresh parsley, mint, basil or dill, chopped 
  • Lemon slices for serving 


Preheat the oven to 425 degrees F.

Cut all of your vegetables to your desired size making sure they are about the same size for even roasting and put them in a large mixing bowl.

In a small mixing bowl or mason jar combine the olive oil, garlic, thyme, oregano, za'atar or sumac, lemon juice and salt and pepper. Stir or shake to combine.

Toss the vegetables in the olive oil mixture.

On a baking sheet spread the vegetables out in an even layer. You don't want your vegetables to be crowded so you may want to use two baking sheets.

Roast the vegetables for about 30 to 35 minutes or until they are soft and just starting to show some char on the edges making sure to stir the vegetables at about the 15 minute mark.

Garnish with fresh herbs and serve warm.


Store leftover vegeatbles in an airtight container in the fridge for up to 3 to 4 days.

You can modify the spices to your liking and also the amount of lemon juice.

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