Roasted Mediterranean Vegetables
Gluten Free Living – 2025
When it comes to Mediterranean style food – I’m all in! I especially enjoy Mediterranean style salads and vegetables. Whether it’s a main dish or a meatless dish, I’m always up for it. My favorite is Greek, and we usually visit there almost weekly! š This delicious side dish includes eggplant, both yellow and zucchini squashes, Roma tomatoes, green beans, broccoli, cauliflower and several colors of bell peppers. It’s seasoned with fresh herbs and then drizzled with olive oil and white balsamic vinegar before roasting. The end product is really tasty–not to mention that it’s a great side dish for any entree.
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I made a huge batch of these vegetables for me to eat with steak or chicken for lunches last summer. So while this recipe will feed a crowd, you may find halving or quartering the recipe is better for your family. My seasonings are approximations based on our preferences. I actually used a quarter cup of every fresh herb (less for dried herbs) for each pan. The veggies reheated wonderfully and I got my vegetable fix every day. š
Roasting vegetables in the oven draws out the flavors of the vegetables. Adding oil and vinegar adds just enough moisture and flavor to coat them and protect the vegetables from drying out from prolonged heat. This is a great sheet-pan style dish to take to potlucks since it serves a crowd. We like to serve it with pasta and other main dishes like fish or chicken.
Roasted Mediterranean Vegetables is healthy, low calorie, vegan and gluten free.
Roasted Mediterranean Vegetables are a delicious way to eat and enjoy your veggies. š
This recipe incorporates a wide variety of vegetables as well as seasonings.
I used fresh rosemary, oregano, thyme, basil and marjoram to season the vegetables. The combination was so scrumptious.
The recipes makes enough for a crowd. Cut it down if you want to make it for family dinners.
Here’s what I did.
I used these ingredients.
Slice and cut up vegetables. Toss the red onion over top of the rest of the vegetables.
Sprinkle with salt and pepper, then add minced herbs.
Drizzle balsamic vinegar over top.
Spray lightly with olive oil.
Try to get good coverage of the oil and vinegar over the vegetables. It’s better to use a spray so that all of the herbs don’t wash off the vegetables.
Bake at 400 degrees for about one hour, or until veggies test done with a fork.
If desired, transfer vegetables to a serving platter.
I served Roasted Mediterranean Vegetables with Steak and Grilled Peaches.
The pairing of oil and vinegar with all the fresh herbs made these vegetables taste delicious. You can also use less salt if you flavor the veggies well with herbs.
Anytime there’s Mediterranean-style food, I’m all in!
Here’s the recipe.
ROASTED MEDITERRANEAN VEGETABLES
(My own concoction)
Roasted Mediterranean Vegetables
Equipment
- 2 18×26" cookie sheet pans (less if you halve or quarter the recipe)
- 1 sharp knife
- 1 large cutting board
- measuring spoons
- measuring cups
Ingredients
- 1 lb. whole green beans washed and ends trimmed
- 2 large eggplants peeled and chunked, or sliced about one-inch thick
- 3 small zucchini sliced about one-inch thick, or chunked
- 3 small yellow squash sliced about one-inch thick, or chunked
- 1 red onion cut in strips
- 1 medium red bell pepper seeded and cut in one-inch pieces
- 1 medium orange bell pepper seeded and cut in one-inch pieces
- 1 medium green bell pepper seeded and cut in one-inch pieces
- 1 medium yellow bell pepper seeded and cut in one-inch pieces
- 1 head broccoli cut in florets
- 1 head cauliflower cut in florets
- 2 lbs. Roma tomatoes wedged or quartered
- 2 tbsp. fresh rosemary minced
- 2 tbsp. fresh oregano minced
- 2 tbsp. fresh basil minced
- 2 tbsp. fresh thyme minced
- 2 tbsp. fresh marjoram minced, or 2 tsp. dried marjoram
- 2 tsp. sea salt
- 1 tsp. ground black pepper
- 2 tbsp. olive oil
- 2 tbsp.. white balsamic vinegar (or use regular balsamic vinegar if you can't find it)
Instructions
- Line two 18×26ā cookie sheet pans with parchment paper.
- Wash vegetables and cut as directed above.
- Place vegetables evenly between the two large cookie sheet pans.
- Sprinkle each pan evenly with seasonings.
- Drizzle one tablespoon olive oil and one tablespoon white balsamic vinegar over top of the vegetables in each cookie sheet pan.
- Roast vegetables at 400Ā°Ā for approximately 60 minutes or until veggies test done with a fork and are tender.
- Transfer to serving platter.
- Serve.
- Yield: 12 servings for each pan or 24 servings total.
Notes
Ā© Canāt Stay Out of the Kitchen
Nutrition
This was one of those recipes that I couldn’t stay out of.
Roasted Mediterranean Vegetables are healthy, low calorie, vegan and gluten free.
Roasted Mediterranean Vegetables reheat wonderfully, in case you don’t need as many servings as this recipe makes.
If you’re cooking for a crowd, Roasted Mediterranean Vegetables should be on your menu!
You may also enjoy these delicious recipes!
Mediterranean-Style Roasted Vegetables
Roasted Italian Tomatoes with Spaghetti Squash
Slow Roasted Summer Vegetables
