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Five Recipes with Roast Mediterranean Vegetables

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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

Five healthy dinner ideas using roast Mediterranean vegetables. Easy meal ideas for the family.

Roasted Mediterranean Vegetables Recipes

You can throw together a tray of delicious roasted Mediterranean vegetables in less than 30 minutes and we’ve got five delicious ways to use them up.

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.

What vegetables to include in  Mediterranean roast vegetables

I like to include a good mix of colours and flavours, try….

  • Courgettes
  • Aubergines
  • Fennel
  • Red Onions
  • Red or Orange Peppers 

5 Roasted Mediterranean Vegetables Recipes to try

Five delicious ways to serve up your roasted Mediterranean vegetables.

Roast Mediterranean Vegetables with Halloumi

homemade flatbreads stuffed with halloumi, roast vegetables and tzatziki dressing

Try our tasty warmed flatbreads with spiced halloumi and roast 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.

Roast Mediterranean Vegetables with Sausages

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 Vegetables with Pasta

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 or baby mozzarella balls. Easy vegetarian dinner idea.

Roast Mediterranean Vegetables 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.

Roast Mediterranean Vegetables with Rice

Serve your roasted Mediterranean vegetables with added spice!

Add half tsp of cumin, coriander and cinnamon to your roast-veg 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.

Roast Mediterranean 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 olive oil
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • sea salt and cracked black pepper

How to make roast Mediterranean Vegetables

This easy vegetarian tray bake is the basis of so many super tasty, easy dinner ideas.

  • Heat the oven to 200C
  • 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 vegetables into a large roasting tin.
white enamel roasting tin filled with chopped red peppers, aubergines, courgettes, red onions and fennel bulb
  • Drizzle the 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
  • Scatter the dried thyme and oregano over the 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 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
  • 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 - red pepper, red onions, aubergines, courgettes and fennel tossed in olive oil and sprinkled with dried oregano, thyme, sea salt and black pepper
  • Once your vegetables are cooked – you just need to choose how to eat them!
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

More easy vegetarian dinner ideas to make

  • 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
Yield: Serves 4

Roasted Mediterranean Vegetables

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

Five delicious ways to eat roasted Mediterranean vegetables

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 aubergine 
  • 2 courgettes 
  • 1 red pepper 
  • 1 fennel bulb
  • 1 red onion
  • 2 tbs olive oil 
  • 1 tsp dried oregano 
  • 1 tsp 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.

© wendy
Cuisine: Italian / Category: Food
roasting tin filled with roasted Mediterranean vegetables ready to be used in dinner recipes. Text " five recipes with roast mediterranean vegetables"

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