These Mediterranean Roasted Vegetables are a vibrant, flavor-packed side dish that celebrates the beauty of simple ingredients. Tossed in olive oil and seasoned with aromatic thyme, rosemary, and tangy sumac, the vegetables roast to golden perfection—crisp on the edges and tender inside.
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🥕 The Ingredients
A colorful mix of roasted vegetables—tossed with olive oil, thyme, rosemary, and sumac—gets a bright Mediterranean finish with lemon, parsley, feta, and a sprinkle of sea salt. Find ingredient notes (including substitutions and variations) below.
Expert Tip
Using high-quality herbs and spices makes all the difference in flavor and aroma! We love the exceptional freshness of herbs from Maison Gabrielle—they elevate these Mediterranean Roasted Vegetables to a whole new level. Use Discount Code HowToFeedaLoon at checkout for 10% off your order!
📝 Notes and Substitutions
- Baby Red Potatoes: Their creamy texture and thin skins make them perfect for roasting. Cut them into even pieces for consistent crisping.
- Substitute: Yukon Gold or fingerling potatoes work just as well. For a lower-carb option, try chunks of cauliflower or parsnips.
- Zucchini: Adds moisture and a tender bite. Roast it with the other veggies but avoid overcooking to keep it from getting too soft.
- Substitute: Yellow squash or eggplant slices for a similar texture.
- Bell Peppers: Red and yellow peppers bring sweetness and color.
- Variation: Add green bell pepper for a slightly bitter balance or roasted poblano for a smoky twist.
- Red Onion: Caramelizes beautifully and adds a mild, sweet flavor when roasted.
- Substitute: Shallots or sweet onions for a gentler flavor, or white onions for a sharper bite.
- Carrots: Their natural sweetness deepens as they roast, balancing the savory herbs.
- Variation: Try rainbow carrots for extra color or sweet potatoes for a heartier version.
- Cherry Tomatoes: They burst with juicy flavor and add brightness to the dish.
- Variation: Use grape tomatoes or sun-dried tomatoes for a more concentrated flavor.
- Olive Oil: Use a good-quality extra virgin olive oil for the best flavor and crisp texture.
- Pro Tip: Don’t skimp—olive oil helps the herbs adhere and promotes even roasting.
- Herbs & Spices (Thyme, Rosemary, and Sumac): These classic Mediterranean seasonings add earthy, citrusy, and aromatic depth.
- Substitute: Use Italian seasoning or Herbes de Provence if you don’t have thyme and rosemary. For a different finish, try smoked paprika or za’atar in place of sumac.
- Garnishes (Parsley, Feta, Lemon, Sea Salt): Fresh parsley and lemon brighten the roasted flavors, while feta adds a creamy, tangy contrast.
- Variation: Swap feta with goat cheese or shaved Parmesan; add a drizzle of balsamic glaze for an extra-rich finish.
Expert Tip
For perfectly crispy potatoes, par-boil them before roasting! Boil the cut potatoes in water for about 5–7 minutes, just until the edges start to soften. Drain well and let them steam-dry for a few minutes—this removes excess moisture and roughens the surface, helping them crisp beautifully in the oven. Steam-drying means letting the hot, drained potatoes sit for a few minutes after boiling—without covering them—so the remaining surface moisture evaporates naturally.
👩🏼🍳 How to Make Mediterranean Roasted Vegetables
- Step 1: Combine the thyme, rosemary, sumac, salt, and pepper with the olive oil. Set aside. Preheat oven to 425°F.
- Step 2: Toss the par-boiled potatoes with about half of the herbed oil and place them on a large parchment paper-lined baking sheet. Roast for 15 minutes.
- Step 3: Toss the carrots with 2 teaspoons of the herb oil and add them to the pan. Spread ingredients out evenly and bake another 10 minutes.
- Step 4: Toss the zucchini, bell peppers, and onion with the remaining herb oil. Spread out on the pan and bake for another 10 minutes.
- Step 5: Add the tomatoes and olives and bake for a final 10 minutes.
- Step 6: Transfer to a large platter and garnish with freshly squeezed lemon, chopped Italian parsley, and crumbled feta.
🙋🏽♂️ Frequently Asked Questions
Yes! You can roast the vegetables a few hours in advance and reheat them in a hot oven before serving. They also taste great at room temperature.
Store leftovers in an airtight container in the refrigerator for up to 4–5 days. Reheat in the oven or air fryer to bring back their crisp texture.
Absolutely! They’re packed with fiber, vitamins, and antioxidants from a variety of colorful vegetables, plus heart-healthy olive oil and herbs.
Definitely, swap or add veggies like eggplant, asparagus, or broccoli—just adjust roasting times so everything cooks evenly.
☀️ Other Amazing Mediterranean Recipes
Ready to make the best dish this side of the Mediterranean Sea? Go for it!
And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!
Mediterranean Roasted Vegetables
Video
Equipment
- 1 Large baking sheet or 2 regular-sized baking sheets
- Parchment paper
Ingredients
- ¼ cup olive oil plus a little more, if needed
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 1½ teaspoon sumac powder
- 1 teaspoon salt
- ½ teaspoon black pepper plus extra for garnish
- 1½ lb baby red potatoes halved
- 2 medium carrots peeled and sliced diagonly
- 1 medium zucchini sliced into half moons
- 1 red bell pepper seeded and cut into bite-sized pieces
- 1 yellow bell pepper seeded and cut into bite-sized pieces
- 1 medium red onion cut into wedges
- 1 cup cherry tomatoes
- 1 cup olives pitted, Kalamata, green, black, or medley
- lemon juice freshly squeezed from 1 lemon, for finishing
- 2 tablespoon Italian parsley fresh, chopped, for garnish (optional)
- ½ cup feta cheese crumbled, for garnish (optional)
Instructions
- Preheat oven to 425°F and bring a pot of water to a boil. Line a large baking pan (or 2 regular-sized ones) with parchment paper.
- In a small bowl, mix the oil with the rosemary, thyme, sumac, salt, and pepper.¼ cup olive oil, 1 teaspoon dried rosemary, 1 teaspoon dried thyme, 1½ teaspoon sumac powder, 1 teaspoon salt, ½ teaspoon black pepper
- Add the potatoes to the water and bring back to a boil. Boil for 6 minutes and then drain. Transfer to a baking sheet lined with paper towels and let them air dry (steam dry).1½ lb baby red potatoes
- Place the par-boiled potatoes in a medium-sized bowl and add about half of the herbed oil, and toss to cover. Spread the potatoes across the parchment paper in a single row. (Don't pile them; they crisp better when they are not touching each other). Place them in the oven and roast for 15 minutes.
- Meanwhile, add the carrots to the same bowl, and toss them with a couple of teaspoons of the herbed oil. Remove the potatoes from the oven and add the carrots, spreading them out evenly. Return the pan to the oven and roast for another 10 minutes.2 medium carrots
- Add the zucchini, bell peppers, and onion to the bowl. Add most of the remaining herbed oil and gently toss to coat. Remove the pan from the oven and add the vegetables, spreading them out evenly. Place back in the oven and roast for 10 minutes.1 medium zucchini, 1 red bell pepper, 1 yellow bell pepper, 1 medium red onion
- Remove the pan from the oven and gently stir in the tomatoes and olives. Drizzle a little more olive oil over the top. Roast for another 10 minutes.1 cup cherry tomatoes, 1 cup olives
- Remove the pan from the oven and gently transfer the veggies to a large serving platter.
- For extra flavor, squeeze fresh lemon juice (from 1 lemon) over the veggies, and garnish with chopped Italian parsley, crumbled feta, a few pinches of coarse sea salt, and freshly ground black pepper. Serve at once (can also be served at room temperature).lemon juice, 2 tablespoon Italian parsley, ½ cup feta cheese
Notes
- Use high-quality herbs: Fresh, top-notch dried herbs like thyme, rosemary, and sumac make all the difference. We love using herbs from Maison Gabrielle—use Discount Code HowToFeedaLoon for 10% off your order!
- Cut evenly: Keep all vegetables roughly the same size so they roast evenly and finish at the same time.
- Par-boil potatoes: Boil baby red potatoes for 5–7 minutes, then let them steam-dry before roasting for extra crispiness.
- Don’t overcrowd the pan: Give the vegetables space to roast—use two baking sheets if needed to ensure beautiful caramelization.
- Finish fresh: A squeeze of lemon, chopped parsley, and crumbled feta just before serving adds the perfect Mediterranean brightness.
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