Mediterranean Roasted Vegetables are the easiest and most flavorful side dish to serve with dinner — especially with Greek and Italian meals. A colorful variety of fresh summer veggies are tossed with a mixture of pesto and seasonings, then roasted to concentrate the flavors. It's the perfect side dish recipe for eating on the patio and imagining you're on vacation, but they're simple enough to make any time of the year!
Many of us want to eat more veggies, but we struggle to sneak them into our diets. This simple Mediterranean dish can be a game-changer, especially during the summer months when you're surrounded by fresh produce! It's simple, easy, and delicious! Something magical happens to basil pesto in the oven — it takes on a slightly sweet, herby flavor that really elevates the summer vegetables. We crave this tasty side dish as soon as the temperatures start to rise, and it's a must-try with Greek Salmon, Roast Chicken, over pasta salads, and much more.
Why You'll Love These Mediterranean Roasted Vegetables
- Such an easy recipe. Toss all of the ingredients together in a bowl, spread them out on a baking dish, then roast and serve! Once you get the veggies prepped, this is a very low-effort recipe, great for serving as a side dish with more hands-on meals.
- Tons of flavor. Roasted vegetables are always full of flavor, but this recipe has a special ingredient to take it over the top — fresh pesto. The bright, herby flavor concentrates in the oven and becomes absolute flavor perfection. It makes for the perfect roasted summer vegetables.
- Great way to eat more veggies. If you're struggling to eat enough veggies, this is a good way to get started! You can make this Mediterranean roast vegetables recipe with a variety of vegetables and adapt it to whatever is in season. They're so flavorful you can't help but grab another nibble or two.
Ingredient Notes
To make this delicious Mediterranean Roasted Vegetables, you will need the following ingredients (full measurements in recipe card below):
- vegetables - use a rainbow of vegetables for lots of color and flavor. I typically use zucchini, cherry tomatoes, red onion, yellow bell peppers, and baby potatoes.
- extra virgin olive oil - a little oil will give the veggies a nice crust in the oven and a golden brown color.
- balsamic vinegar - for a rich, tangy sweetness.
- basil pesto - feel free to use homemade basil pesto or grab a jar from the store.
- seasonings - use a simple seasoning blend of Italian seasoning, sea salt, and ground black pepper.
- fresh parsley - add a little parsley on top as a garnish.
- grated Parmesan cheese - top with freshly grated Parmigiano Reggiano to taste. You can also try feta cheese instead.
You will also need measuring spoons, a large mixing bowl, spatula, large baking sheet, and a cutting board and knife.
How to Make the Best Mediterranean Roasted Vegetables
- Combine. In a large mixing bowl, add all the vegetables along with olive oil, vinegar, pesto, Italian seasoning, salt, and pepper. Use a spatula to toss to combine until the veggies are evenly coated.
- Roast. Arrange the seasoned vegetables in a single layer on a large sheet pan. Roast in a 400F preheated oven for 40-45 minutes until tender. Toss the vegetables halfway to ensure they brown evenly. If the vegetables look like they are browning too quickly, place the sheet pan on the lower rack.
- Serve. Sprinkle with chopped parsley and Parmesan cheese, and serve immediately.
Recipe Variations
- Change the veggies. Feel free to add in whichever summer veggies you have on hand. This would be great with sweet potatoes, brussels sprouts, yellow squash, eggplant, mushrooms, carrots, or your favorite root vegetables. Some whole garlic cloves would taste wonderful, too.
- Adjust the flavor. Change the seasonings to make this dish taste more Greek, Italian, French, etc. For example, Greek vegetables would taste great with some extra oregano, dill, and dried mint.
- Toss over pasta. These Mediterranean veggies are a healthy side dish to serve with proteins, but they can also be served over freshly cooked pasta for a fresh, satisfying entree. In this situation, ditch the potatoes and add a few extra tomatoes.
How to Serve
These Mediterranean Roasted Vegetables are delicious served on the side of a protein dinner. Some of my favorite entrees to serve these veggies with are:
- Baked Greek Chicken Breast with Souvlaki Marinade
- Italian Chicken Skewers
- Greek Lamb Shanks
- Easy Chicken Parmesan (Parmigiana)
- Italian Meatballs
- Garlic Butter Salmon
- Greek Lemon Garlic Whole Roast Chicken
For more recipe ideas, see our 30 Best Greek Recipes or 50 Best Italian Recipes.
Recipe Tips and Tricks
- Let the oven get hot first. Roasting is all about caramelizing, and if you bake the veggies before the oven is fully preheated, they won't have the same color and texture. Don't rush the process.
- Add enough oil. Oil is a key ingredient in roasting. Your veggies need to have enough to crisp up, but they shouldn't become soggy or fried. Follow the recipe measurements carefully to get just the right amount.
- Cut into similar sized pieces. It can be challenging to roast different types of vegetables at the same time because some will cook much faster than others. Follow the sizing tips in the recipe to make sure everything is ready right at the same time.
- Use parchment paper. For easy cleanup, add a piece of parchment paper to your baking dish first.
Storing and Freezing Instructions
How to Store
Once roasted, let the oven-roasted vegetables cool to room temperature, then store them in an airtight container in the fridge for 3-4 days.
How to Reheat
It's easiest to microwave the leftovers for several minutes until they are nice and warm. You can also bake them in a hot oven at 375 degrees for a few minutes until they are heated through.
How to Freeze
For longer storage, freeze the leftovers for 3-4 months. They will likely be soft and a little soggy after thawing, but they'll still taste great.
FAQ
Frozen vegetables can often be roasted, but they usually become soft and soggy during the thawing process. For the best results, use fresh produce from the market or your garden.
Roasted vegetables have the best flavor and texture fresh from the oven. Once they cool down and spend a few days in the fridge, they lose their crisp bite, and the flavor mellows out. If you're adding these veggies to meal prep containers, then yes, make them early! However, if you're preparing these veggies for a nice dinner, it's best to prepare them fresh.
I recommend sticking with traditional basil pesto for that classic Mediterranean flavor. The basil, nuts, and Parmesan cheese add extra flavor to this dish and make it especially tasty. You can likely substitute pesto rosso (made with sun-dried tomatoes), but alternative pestos, like kale pesto or lemon balm pesto, won't have the same bold flavor.
More Roasted Vegetable Recipes
- 40 Best Vegetable Sides
- Oven Roasted Vegetables
- Roasted Spring Vegetables
- Balsamic Roasted Broccoli
- Roasted Asparagus and Mushrooms
- Garlic and Herb Roasted Carrots
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
Don't forget to sign up for my email newsletter so that you don't miss any recipes. You can also follow along on Instagram, Pinterest, and Facebook for more recipe updates.
Recipe
Mediterranean Roasted Vegetables
- Total Time: 1 hour
- Yield: 4-6 servings
- Diet: Vegan
Description
Mediterranean Roasted Vegetables are the easiest and most flavorful side dish to serve with dinner — especially with Greek and Italian meals. A colorful variety of fresh summer veggies are tossed with a mixture of pesto and seasonings, then roasted to concentrate the flavors. It's the perfect side dish recipe for eating on the patio and imagining you're on vacation, but they're simple enough to make any time of the year!
Ingredients
- 2 medium zucchini, cut into ½-inch slices
- 1 pint cherry tomatoes
- 1 medium red onion, cut into 1-inch pieces
- 1 yellow bell peppers, cut into 1-inch pieces
- 1 pound baby potatoes, quartered
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 tablespoons basil pesto
- ¼ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- fresh parsley, chopped (for serving)
- 2 tablespoons Parmesan cheese, grated (more or less, to taste)
Instructions
- Preheat the oven to 400F.
- In a large mixing bowl, add all the vegetables along with olive oil, vinegar, pesto, Italian seasoning, salt, and pepper. Use a spatula to toss to combine until the veggies are evenly coated.
- Arrange the seasoned vegetables in a single layer on a large sheet pan. Roast for 40-45 minutes until tender. Toss the vegetables halfway to ensure they brown evenly. If the vegetables look like they are browning too quickly, place the sheet pan on the lower rack.
- Sprinkle with chopped parsley and Parmesan cheese, and serve immediately.
Notes
How to store: Once roasted, let the oven-roasted vegetables cool to room temperature, then store them in an airtight container in the fridge for 3-4 days.
How to reheat: It's easiest to microwave the leftovers for several minutes until they are nice and warm. You can also bake them in a hot oven at 375 degrees for a few minutes until they are heated through.
How to freeze: For longer storage, freeze the leftovers for 3-4 months. They will likely be soft and a little soggy after thawing, but they'll still taste great.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: Mediterranean
Food Blogger Business School
A step-by-step program that teaches food bloggers how to grow and scale their blogs into a full-time business
in less time and without posting endless content until you burn out.
Vanessa says
I made this as a side dish for my bestie's birthday (it was Mediterranean theme), and HANDS. FREAKING. DOWN. this was the crowd pleaser of the night. It was the only dish that had zero leftovers. I'm making this side dish again tonight because my husband and mama were both so sad that they couldn't try it. It's going with chicken pot pie, which totally doesn't even blend together, but I don't care. I've been craving this dish since I made it two weeks ago. This will continue to go on the meal rotation until everyone is sick of it. haha. So good. So tasty. MAKE THIS!
Abigail says
So easy and so YUM! Will definitely make this again.