Mediterranean Roasted Vegetables are the ideal accompaniment to virtually any meal. The recipe is so versatile you can use up any leftover veggies you have in the fridge. A particularly excellent combination is mini peppers, mushrooms, Brussels sprouts, and red onion. Add oil, balsamic vinegar and either Herbs de Provence or Italian Seasoning, before popping in the oven to roast to perfection.
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Mediterranean Roasted Vegetables
The full ingredients list and instructions are found in the printable recipe card at the end of this post. I highly recommend reading the blog post all the way through so that you don’t miss any tips or substitution suggestions; to ensure that you have all the ingredients and equipment required, and to understand the steps and timings involved.
Struggling for new side dishes to make for dinner? Why not give these Mediterranean roasted vegetables a try? They’re really easy to make and they’re a great way to use up any leftover vegetables sitting in your refrigerator.
If you don’t have the vegetables used here, feel free to substitute any sturdy veggie you have on hand, such as carrots, fennel, parsnips, zucchini (courgette), and eggplant (aubergine).
Roasting deepens and intensifies the inherent sweetness of vegetables; so don’t be surprised if this becomes a new family favorite!
This recipe calls for Herbs de Provence, but Italian seasoning can be used instead. This will alter the flavor profile a bit, but the result will still be delicious.
Ingredients & Equipment Used In This Recipe
While most ingredients can be bought in grocery stores, for your convenience, any specialized or notable ingredients (and equipment) needed for this recipe have been listed below and linked to Amazon or other stores if available online.
It does not include staple ingredients such as oil, salt, and pepper, as you’re likely to have those in your kitchen already. The complete list of ingredients with measurements is found in the recipe card.
- Fresh Produce – Mini Sweet Peppers, Portobello Mushrooms, Red Onion, Brussels Sprouts
- Garlic Powder
- Herbs de Provence – this is a herb blend and depending on the brand you buy, may contain thyme, savory, oregano, rosemary, marjoram, parsley, tarragon, and lavender. These herbs are most commonly used in French cuisine, though the flavors also pair well with Mediterranean cuisine. If you don’t want to use this blend or can’t source it, you can use the same measurement of a single herb if you prefer – rosemary, oregano, and thyme all go well with chicken, or use a mixture of herbs of your preference.
- Or Italian Seasoning – this recipe uses store-bought Italian Seasoning, but it is so easy to make your own herb mixes, especially if you already have a bunch of herbs and spices in your pantry already. Just mix equal measures of dried basil, oregano, rosemary, parsley, and thyme. You can also add a pinch of garlic granules or powder as well as red chili flakes if you like. Store in an airtight jar and use in recipes as required.
- Balsamic Vinegar
Recipes on The Purple Pumpkin Blog use both cup measurements and/or weighted measurements. American cups and kitchen food scales are handy pieces of equipment to have in your kitchen as it means you’ll be able to make all of the different recipes on my blog. I try to give American, imperial, and metric measurements in my recipes. You can mix cup measurements with weighted measurements, but never mix imperial (pounds, ounces, pints, etc.,) with metric (kilograms, grams, litres, etc.,).
More Recipes Using Vegetables
Vegetables are the hero ingredient of this dish, so here are some more recipes using the same:
- Italian Roasted Vegetable Recipe
- 5-Ingredient Roasted Brussels Sprouts with Balsamic Glaze
- Garlic and Chive Cauliflower Mash – A Low Carb Side Dish
More Mediterranean Recipes
Looking for more Mediterranean dishes to make? Check these recipes out next:
- Mediterranean Pasta Salad with Basil, Kalamata Olives, and Feta
- Cast Iron Chicken Provençal with Tomatoes & Olives
- Mediterranean Quinoa Salad with Feta & Olives
How Do I Make Mediterranean Roasted Vegetables?
Check out the printable recipe card below with full ingredients and instructions. Any demonstration photos do not print out to save your ink.
- 1 lb (450g) mini sweet peppers, seeded and cut in half
- 1 lb (450g) Portobello mushroom caps, sliced
- 1 large red onion, sliced
- 1 lb (450g) Brussels sprouts, trimmed and cut in half
- 2 tsp garlic powder
- 2 tsp Herbs de Provence (or Italian seasoning)
- 2 Tbsp extra virgin olive oil
- 2 Tbsp balsamic vinegar
- Sea salt and black pepper, to taste
- Preheat oven to 220°C/425°F/Gas 7 and line a large, rimmed baking sheet with parchment paper or a nonstick baking mat. Set aside.
- Add the peppers, Portobello mushrooms, onion, and Brussels sprouts to a large mixing bowl. Add garlic powder, Herbs de Provence, olive oil, and balsamic vinegar and gently toss to combine. Season generously with salt and black pepper, to taste.
- Arrange the seasoned vegetables on the prepared baking sheet in a single layer, being careful not to overcrowd. Use two large baking sheets, if necessary.
- Place sheet pan in preheated oven and roast for 40-45 minutes, stirring halfway through, or until the vegetables are tender and develop a nice caramelized color. Remove from oven and serve immediately. Enjoy!
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 197Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 119mgCarbohydrates: 26gFiber: 9gSugar: 12gProtein: 9g
This site uses Nutritionix to provide estimated nutrition. Nutritional information is always approximate and will depend on the quality of ingredients used and serving sizes. If you need exact calories and macros, please do your own calculations.
Make It A Full Meal
You’ve made the side dish, but what about the rest of the courses?
Here are additional recipes to make a full meal for a dinner party or special occasion:
- Appetizer: Classic Caprese Skewers with Balsamic Glaze
- Soup: Instant Pot Garden Vegetable Soup for Spring & Summer
- Salad: Green Bean Salad with Tomatoes & Feta
- Main Dish: Grilled Tuna Steaks with Preserved Lemon Gremolata
- Beverage: Watermelon Vodka Slush Cocktail with Lime
- Dessert: Quick & Easy Strawberry Cupcakes for Summer
There are 500+ Recipes on The Purple Pumpkin Blog for you to enjoy – please feel free to check them out too.