Can you use frozen vegetables?

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.

Can I make Mediterranean roasted vegetables ahead of time?

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.

Can you use different types of pesto?

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.

Mediterranean Roasted Vegetables

Name: Mediterranean Roasted Vegetables
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 2 medium zucchini, cut into 1/2-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)

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

Scale

2 medium zucchini, cut into 1/2-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)

Cook Mode Prevent your screen from going dark

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