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Easy Roasted Mediterranean Vegetables - 5 Delicious Family Meal Ideas

ByWendy Mallins
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These easy Roasted Mediterranean Vegetables are my go-to traybake for a healthy, flavour-packed dinner. Ready in just 30 minutes, this oven roasted vegetable recipe is super versatile - serve with pasta, rice, sausages, halloumi or piled onto bruschetta. Here’s how to make them and 5 delicious ways to serve them the whole family will love!

How To Roast Mediterranean Vegetables 

Roasted Mediterranean Vegetables is usually a recipe I make at the end of the week to use everything up before my next big food shop.

Just chop all the veggies roughly the same size, drizzle with olive oil, season with oregano and thyme, then roast in a hot oven for around 20-30 minutes. You can make this flavor packed veggie recipe as a side dish or use up in the easy meal ideas below.

white enamel roasting tin filled with roasted chopped Mediterranean style vegetables - roasted veg includes red pepper, red onions, aubergines, courgettes and fennel tossed in olive oil and sprinkled with dried oregano, thyme, sea salt and black pepper

Best Vegetables for Roasted Mediterranean Traybake

  • Courgettes (zucchini)
  • Aubergines (eggplant)
  • Fennel
  • Red Onions
  • Red or Orange Bell Peppers 

Equipment Needed

  • Chopping board
  • Sharp vegetable knife
  • Roasting tin or baking sheet
  • Wooden or metal spoon

5 Easy Family Meals To Make With Roasted Mediterranean Vegetables

Halloumi and Roasted Mediterranean Vegetables

homemade flatbreads stuffed with halloumi, roast vegetables and tzatziki dressing

Try our tasty warmed flatbreads with spiced halloumi and roasted vegetables for an easy midweek dinner idea. Slice halloumi, brush lightly with a little harissa paste mixed with olive oil and cook in a hot griddle pan.

Then simply toss in with the roasted Mediterranean vegetables and serve with warmed flatbreads - maybe a side of creamy tzatziki.

Sausages and Roasted Veggies

Serve your roasted Mediterranean vegetables with sticky sausages. Add the sausages to a roasting tin, drizzle with honey and cook in the oven for around 30 minutes, serve in chunky slices on top of the roasted Mediterranean vegetables.

Add a side of crusty French baguette to mop up any juices. Turn this into a simple vegetarian dinner idea by using vegetarian sausages.

Roast Mediterranean Vegetable Pasta

roasted vegetable pasta in a enamel roasting tin, scattered with grated Parmesan cheese. Tray on a wooden chopping board with bowl of homemade focaccia bread and small bunch of fresh oregano

Serve your roasted Mediterranean vegetables with pasta. Simply cook up some fresh pasta and then toss the freshly cooked penne straight into the roast veggies pan - stir to coat the pasta in the juices. Scatter with Parmesan cheese, baby mozzarella balls or feta cheese. A handful of fresh herbs is good here too - just tear or chop your faves and scatter them over. Try fresh parsley or fresh thyme.

Roast Mediterranean Vegetable Bruschetta

Use your roasted Mediterranean vegetables to top bruschetta. Simply toast slices of ciabatta or sourdough loaf, rub the surface with raw garlic and a drizzle of fruity olive oil then top with the roasted veg and drizzle with a little olive oil. Scatter over torn basil leaves. Delicious vegetarian bruschetta are great with a glass or two of red wine.

Love to eat Italian food? Try out more of our easy Italian recipes here

Roast Mediterranean Vegetable Rice

Serve your roasted Mediterranean vegetables with added spice! Add half teaspoon of cumin, coriander and cinnamon to your roasted vegetables mix before roasting. Then serve with a portion of fluffy basmati rice and a spoonful of lemon and coriander yogurt for a simple vegetarian dinner idea.

Oven Roasted Vegetables Ingredients

ingredients for roasted mediterranean vegetables gathered together on a wooden chopping board - aubergine, fennel, courgettes, red peppers, red onions, whole garlic cloves, olive oil, dried oregano and them, sea salt and black pepper
  • 1 aubergine
  • 1-2 courgettes
  • 1 red pepper
  • 1 red onion
  • 1 fennel bulb
  • 1-2 tbs extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • sea salt and cracked black pepper

How To Make Roasted Mediterranean Vegetables

Step One - preheat the oven

Step Two - prepare the summer roast veg

  • Peel the onion and chop all the Mediterranean style vegetables into bitesized pieces.
ingredients for roasted mediterranean vegetables gathered on a wooden chopping board - chopped courgettes, chopped red peppers, chopped red onion, diced aubergine and chopped fennel bulb
  • Tip the prepared Italian vegetables into a large roasting tin.
white enamel roasting tin filled with Italian vegetables - chopped red peppers, aubergines, courgettes, red onions and fennel bulb
  • Drizzle the two tablespoon of olive oil over the chopped Mediterranean vegetables.
white enamel roasting tin filled with chopped mediterranean style vegetables - red peppers, red onions, aubergines, courgettes and fennel bulb with a small bowl of olive oil being drizzled over them ready to roast
  • When it comes to seasoning for roasted vegetables we keep it simple. Just scatter a teaspoon of dried thyme and oregano over the Italian vegetables.
white enamel roasting tin filled with mediterranean style vegetables - peppers, courgette, aubergine, red onion and fennel - tossed in olive oil and being sprinkled with dried thyme and oregano
  • Season the Italian vegetables with salt and cracked black pepper to your liking.
white enamel roasting tin filled with mediterranean style vegetables - peppers, courgette, aubergine, red onion and fennel - tossed in olive oil and being sprinkled with dried thyme and oregano, salt and black pepper
  • Give all the vegetables, oil and dried herbs a good mix together in the tin using your hands.
white enamel roasting tin filled with chopped Mediterranean style vegetables - red pepper, red onions, aubergines, courgettes and fennel tossed in olive oil and sprinkled with dried oregano, thyme, sea salt and black pepper

Step Three - cook the Mediterranean roasted vegetables in the oven

  • Wondering how long to roast vegetables? It's simple - roast in the oven for 15 minutes - then remove and give everything a stir around. Put back in the oven for a further 10-15 minutes or until cooked to your liking.
white enamel roasting tin filled with part roasted chopped Mediterranean style vegetables -roasted vegetables include red pepper, red onions, aubergines, courgettes and fennel tossed in olive oil and sprinkled with dried oregano, thyme, sea salt and black pepper

Step Four - serve the oven roasted Italian vegetables

  • Once your Italian vegetables are cooked - you just need to choose how to eat them! Which one of our easy roasted vegetable meals will become your favourite?
white enamel roasting tin filled with roasted chopped Mediterranean style vegetables - roast veg includes red pepper, red onions, aubergines, courgettes and fennel tossed in olive oil and sprinkled with dried oregano, thyme, sea salt and black pepper
What vegetables can I roast?

Try adding in some cherry tomatoes, carrots, butternut squash or Brussels sprouts.

How long do roasted Mediterranean vegetables last in the fridge?

Store in an airtight container in the fridge for up to 2 days. Reheat in the oven or enjoy cold in salads and sandwiches.

What temperature is best for roasting Mediterranean vegetables?

I roast at 200C/400F for caramelised edges and soft centres.

Can I freeze roasted Mediterranean vegetables?

Yes! Cool completely, freeze in portions. Defrost and reheat in the oven.

Leftovers

Love your leftovers! Store any leftover roast veggies in an airtight container in the fridge for up to 2 days. Use them up in omelettes, soup, toasted sandwiches, pasta salad or sandwiches.

Looking for more easy vegetarian dinners?

goat cheese tart with rocket and pine nuts.
skillet filled with vine tomatoes and garlic ready to make roast tomato pasta sauce
Homemade vegan chickpea curry

Get all our delicious vegetarian recipes here

Need Some Family Meal Ideas?

Check out our meal planning here – it’s filled with recipes, meal planning tips and pre-filled printable meal plans weekly or seasonally. We’ve got hundreds of the BEST family recipes and Meal Ideas  your whole family will LOVE!

white enamel roasting tin filled with roasted chopped Mediterranean style vegetables - red pepper, red onions, aubergines, courgettes and fennel tossed in olive oil and sprinkled with dried oregano, thyme, sea salt and black pepper

Roasted Mediterranean Vegetables

Yield: Serves 4
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Five delicious ways to eat roasted Mediterranean vegetables

5.0 Stars (4 Reviews)

Ingredients

  • 1 aubergine 
  • 2 courgettes 
  • 1 red pepper 
  • 1 fennel bulb
  • 1 red onion
  • 2 tbs olive oil 
  • 1 teaspoon dried oregano 
  • 1 teaspoon dried thyme 
  • pinch sea salt 
  • pinch cracked black pepper

Instructions

1. Heat the oven to 200C

2. Chop all the vegetables into bitesized pieces

3. Toss the vegetables in olive oil

4. Season with the dried herbs

5. Add salt and black pepper

6. Roast for around 30 minutes until tender

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 51mgCarbohydrates: 22gFiber: 6gSugar: 10gProtein: 3g

Nutritional content will vary depending on the exact ingredients you use and how careful you are with measuring - this nutritional information is given as a general guide only and may not be accurate - you should always calculate your own nutritional information especially if you have specific dietary requirements.

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© wendy
Cuisine: Italian / Category: Family Food

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enamel tray of roasted mediterranean vegetables. roasted vegetables include peppers, courgettes, aubergines, red onions and fennel. Text overlay "5 easy meals with roasted mediterranean vegetables"

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Wendy is the creator of Daisies & Pie, a UK food blog sharing easy meals and home lifestyle tips since 2012