Mediterranean Oven Roasted Vegetables
User Reviews
4.7
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
273 kcal
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Course
Side Dish
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Cuisine
Mediterranean
Mediterranean Oven Roasted Vegetables
Description
The Mediterranean Oven Roasted Vegetables recipe uses a colorful mix of vegetables seasoned with olive oil, paprika, oregano, minced garlic, lemon juice, sumac, salt, and pepper. Roasting at 425°F enables the baby potatoes to become tender while other vegetables soften yet retain some bite. The lemon juice and sumac add bright and tangy notes, complementing the earthy herbs and sweet roasted grape tomatoes. Cutting the onions in larger chunks prevents them from browning too quickly and balances cooking times across the vegetables. The vegetables are spread in a single layer to promote even cooking and occasional crispy edges.
This dish is versatile and makes an appealing side for grilled meats or a vegetarian main when paired with grains or bread. It can be enjoyed warm right after roasting or served at room temperature, which makes it convenient for gatherings or meal prep.
For best results, avoid overlapping the vegetables so that roasting is even. You may increase quantities for larger groups, adjusting spices and oil accordingly. Seasonal squash varieties like butternut or acorn can also be roasted similarly for variation.
Ingredients
- 1 red onion cut into big chunks
- 10-12 red pepper small
- 10-12 yellow pepper small
- 2 zucchini cut in half and sliced
- 1 lb baby potato cut in half
- 12 oz grape tomatoes
- 4 tbsp olive oil
- 1 tsp paprika
- 2 tsp oregano or thyme
- 6 cloves garlic minced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lemon juice of
- 1 tsp sumac
Instructions
- Preheat the oven to 425F and line a baking sheet with aluminum foil. Coat with non stick spray.
- Place all the vegetables in a large bowl and drizzle with olive oil.
- Add paprika, oregano, minced garlic, salt, pepper, lemon juice and sumac to the vegetables. Stir well using a large spoon to make sure all the vegetables are coated with spices.
- Spread the vegetables on the baking sheet in one single layer.
- Roast the vegetables in the oven for about 20-25 minutes until the potatoes are cooked.
- Serve warm or at room temperature.
Notes
- Adjust spice and olive oil amounts proportionally when increasing the recipe for a crowd.
- Cut onions into large chunks to prevent over-browning during roasting.
- Arrange vegetables in a single layer to ensure even cooking and develop crispy edges.
- Butternut and acorn squash can be added when in season for additional variety.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 273 kcal
% Daily Value*
| Calories | 273kcal | 14% |
| Carbohydrates | 34g | 11% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Sodium | 313mg | 13% |
| Potassium | 1054mg | 22% |
| Fiber | 6g | 24% |
| Sugar | 8g | 16% |
| Vitamin A | 1168IU | 23% |
| Vitamin C | 69mg | 77% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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