Mediterranean Roasted Vegetables
Ingredients
- ¼ colive oil
plus a little more, if needed
- 1 tspdried rosemary
- 1 tspdried thyme
- 1 ½ tspsumac powder
- 1 tspsalt
- ½ tspblack pepper
plus extra for garnish
- 1 ½ lbbaby red potatoes
halved
- 2 mediumcarrots
peeled and sliced diagonly
- 1 mediumzucchini
sliced into half moons
- 1red bell pepper
seeded and cut into bite-sized pieces
- 1yellow bell pepper
seeded and cut into bite-sized pieces
- 1 mediumred onion
cut into wedges
- 1 ccherry tomatoes
- 1 colives
pitted, kalamata, green, black, or medley
- lemon juice
freshly squeezed from 1 lemon, for finishing
- 2 tbspitalian parsley)
fresh, chopped, for garnish (optional
- ½ cfeta cheese)
crumbled, for garnish (optional
Directions
- 1
Preheat oven to 425°F and bring a pot of water to a boil. Line a large baking pan (or 2 regular-sized ones) with parchment paper.
- 2
In a small bowl, mix the oil with the rosemary, thyme, sumac, salt, and pepper.
- 3
Add the potatoes to the water and bring back to a boil. Boil for 6 minutes and then drain. Transfer to a baking sheet lined with paper towels and let them air dry (steam dry).
- 4
Place the par-boiled potatoes in a medium-sized bowl and add about half of the herbed oil, and toss to cover. Spread the potatoes across the parchment paper in a single row. (Don't pile them; they crisp better when they are not touching each other). Place them in the oven and roast for 15 minutes.
- 5
Meanwhile, add the carrots to the same bowl, and toss them with a couple of teaspoons of the herbed oil. Remove the potatoes from the oven and add the carrots, spreading them out evenly. Return the pan to the oven and roast for another 10 minutes.
- 6
Add the zucchini, bell peppers, and onion to the bowl. Add most of the remaining herbed oil and gently toss to coat. Remove the pan from the oven and add the vegetables, spreading them out evenly. Place back in the oven and roast for 10 minutes.
- 7
Remove the pan from the oven and gently stir in the tomatoes and olives. Drizzle a little more olive oil over the top. Roast for another 10 minutes.
- 8
Remove the pan from the oven and gently transfer the veggies to a large serving platter.
- 9
For extra flavor, squeeze fresh lemon juice (from 1 lemon) over the veggies, and garnish with chopped Italian parsley, crumbled feta, a few pinches of coarse sea salt, and freshly ground black pepper. Serve at once (can also be served at room temperature).
Mediterranean Roasted Vegetables
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About this Recipe
Craving a vibrant, flavorful side dish that's both wholesome and easy to make? These Mediterranean Roasted Vegetables bring the fresh, sun-drenched flavors of the Mediterranean straight to your table.
This recipe shines by combining a colorful array of tender root vegetables and crisp bell peppers with aromatic dried herbs like rosemary and thyme, elevated by the unique tangy depth of sumac. Roasting coaxes out the natural sweetness of each vegetable, creating layers of flavor, while finishing with fresh lemon, parsley, and salty feta transforms a simple medley into an irresistible, vibrant experience.
You can anticipate a delightful medley of textures and tastes: sweet bell peppers and carrots, tender baby red potatoes with slightly caramelized edges, and perfectly cooked zucchini, all infused with savory herbs. The dish is brightened by a generous squeeze of fresh lemon juice, balanced by the briny burst of olives, and crowned with fresh parsley and creamy feta cheese. It's a colorful, satisfying side that feels special enough for guests but is simple enough to become a staple in your weeknight rotation, offering a taste of the Mediterranean in every bite.
Feel free to swap out vegetables based on what you have on hand; sweet potatoes could replace baby reds, or add eggplant for extra heartiness. Different types of olives—kalamata, green, or a medley—will all work beautifully. For a dairy-free option, simply omit the crumbled feta cheese at the end.
These Mediterranean Roasted Vegetables are incredibly versatile, making an excellent side dish for grilled meats or fish, or a light vegetarian main when paired with a grain. Serve them warm straight from the oven for the best flavor and texture.