Mediterranean Roasted Vegetables

Course: Side Dish or Entree

Cuisine: Mediterranean

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 137kcal

Author: Kris Longwell

These Mediterranean Roasted Vegetables are bursting with color and flavor! A mix of tender zucchini, sweet bell peppers, red onion, and baby red potatoes is roasted with olive oil, thyme, rosemary, and sumac, then finished with lemon, parsley, and feta. Simple, wholesome, and irresistibly delicious—this dish is the perfect side for any meal.

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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

Video

Notes

NOTE: Watch the video near the top of the recipe for visual guidance.

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.

Nutrition