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roasted peppers, onion, zucchini, mushrooms on white plate.

Mediterranean Roasted Vegetables

  • Author: Cheryl Englebretson
  • Prep Time: 20 minutes + 4 hours
  • Cook Time: 30 minutes
  • Total Time: 5 hours
  • Yield: 6 1x
  • Category: Side Dish
  • Method: Bake
  • Cuisine: Mediterranean
  • Diet: Vegan


This vibrant vegetable dish is full of color, flavor and nutrients and is delicious served either warm or cold.



Mediterranean Seasoning Ingredients (makes 3 tsp. – 2 tsp. will be used in the recipe):

  • 1/2 tsp. coarse sea salt
  • 1/2 tsp. oregano
  • 1/4 tsp. basil
  • 1/4 tsp. parsley
  • 1/4 tsp. onion powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. black pepper
  • 1/8 tsp. thyme
  • 1/4 tsp. rosemary
  • 1/8 tsp. cinnamon
  • 1/8 tsp. nutmeg

Roasted Vegetables (allow 2 cups raw vegetables per serving):

  • 8oz. mushrooms, halved
  • 1 pint cherry tomatoes
  • 3 bell peppers (orange and yellow), sliced in 1 inch pieces
  • 1 zucchini, sliced into 1/2 inch rounds (use half of a zucchini if it is really large)
  • 2 red onions, cut into small wedges
  • 2 tsp. seasoning mix (from above)
  • 1/4 cup olive oil (extra virgin, organic)
  • 1 Tbsp. balsamic vinegar
  • 1 lemon, freshly squeezed
  • salt and black pepper to taste



  1. Make the seasoning mix and set aside.
  2. Prepare the vegetables per the ingredients list.
  3. Place the vegetables in a large zip top bag or large mixing bowl. Toss with the seasoning, oil, vinegar, salt and pepper. Marinate for at least 4 hours.
  4. When you are ready to bake the vegetables, preheat the oven to 400 degrees Fahrenheit.
  5. Line a large rimmed baking sheet with parchment paper.
  6. Place the vegetables on the baking sheet and cook for 30 minutes.
  7. Serve warm or let cool and store in the refrigerator until ready to serve.


Vegetables can be served warm after roasting or chilled.

Vegetables can be marinated overnight and cooked the next day.

Keywords: gluten free, dairy free, vegetarian, healthy and nutritious