Mediterranean Roasted Vegetables Recipe

Mediterranean Roasted Vegetables is a flavorful and healthy vegetable casserole that is perfect as a side dish. This easy recipe is ideal for enjoying summer vegetables and pairs well with grilled meats.

Are you a fan of Italian vegetable dishes?

If so, fantastic! You’re going to love this recipe for Mediterranean Roasted Vegetables.

If you aren’t, I am hopeful that you will give this recipe a try because roasting vegetables really is a game-changer as far as taste is concerned.

I first discovered the magic of oven-roasting with Brussels sprouts. Growing up, my mom would always boil them, and the smell… well, let’s say it wasn’t appealing.

I avoided them for a long time until I learned two game-changing techniques: sautéing Brussels sprouts on the stovetop and roasting Brussels sprouts in the oven.

But I did not stop there.

Have you ever tried roasted beets? What about grilled fennel? And don’t even get me started on roasted root vegetables like carrots, parsnips, and turnips.

These are just a few of the veggies that become irresistible when roasted.

I could go on, but I think you get the idea—I’m a little obsessed with roasting and grilling vegetables. Once you discover that oven-baked vegetables can win over even the pickiest eaters, I’m sure these recipes will quickly become staples in your healthy eating routine.

Are you ready to witness (and eventually taste) this almost magical transformation of this summer vegetable recipe?

Great!

Let’s start roasting some vegetables that are extremely popular in Italian cuisine.

Jump to:

• Ingredients
• Mise en Place
• Instructions
• Optional breadcrumb topping
• Tips:
• FAQ
• More roasted Italian vegetables
• Recipe inspiration
• Recipe
• More roasted vegetables

Ingredients

• Onions and red bell peppers start things off with a sweet, slightly caramelized flavor creating a delicious base for the dish.
• Garlic adds that irresistible aroma and depth of flavor that makes everything better.
• Chinese eggplants, zucchini, and yellow summer squash are sliced nice and thin so they roast evenly. These veggies soak up all the olive oil and seasonings, becoming tender and full of flavor.
• Roma tomatoes balance the sweetness of the other veggies perfectly.
• Olive oil helps everything roast to golden, crispy perfection.
• Dried oregano and fresh thyme sprigs add classic Mediterranean flavors we love.
• Salt and pepper bring out the best in each ingredient.

Mise en Place

Before we start chopping up some wonderful vegetables, let’s get the oven preheated. The temperature to roast vegetables for this particular recipe is 400°F/200°C. 

We also need a 9 by 13-inch large baking dish. Use a non-stick spray, or brush a thin layer of olive oil to coat the inside. 

Before we start assembling this roasted Italian vegetable casserole, we need to slice and saute some of the vegetables. 

Prep and saute the onions, peppers and garlic: More specifically, slice 2 red peppers and 2 medium onions lengthwise into ¼ inch thick slices, just like we did for these caramelized onions.

We also need 4-5 roughly chopped garlic cloves. Feel free to use more (or less) according to your personal preference and the size of your cloves. 

• In a large skillet, over medium heat, heat 2 tablespoons of olive oil.
• Saute the sliced onions for about 5 minutes or until slightly softened.
• Add the red bell peppers, saute another 3-5 minutes or until slightly softened.
• Add the garlic and saute briefly for about 1 minute. 
• Season with salt and pepper. 
• While sauteing the onion and peppers, let’s slice the rest of the vegetables. 

More specifically, slice 1 zucchini, 1 summer squash, 2 Chinese eggplants and 4-5 Roma tomatoes about ⅛ inch thick. 

Instructions

Now that all of our vegetables are prepped, it’s time to assemble our vegetable casserole dish.

• Transfer the sautéed vegetables—onions, peppers, and garlic—into a lightly greased baking dish. As shown in the photo, there’s no need to arrange them in any particular order; simply spread them out to create an even bottom layer.

• Layer the vegetables (zucchini, summer squash, tomatoes and eggplant), in an alternating pattern in the baking dish, over the sauteed veggies.

• Sprinkle with oregano and season with salt and pepper to taste. Drizzle the top with 1-2 tablespoons of extra virgin olive oil.

• You can also place a few sprigs of well-oiled thyme over the top. 

• Bake in an oven that has been preheated to 400°F oven for about 40-45 minutes.

• You will notice that the vegetables will release some of their moisture. Some of this will evaporate. If desired, the rest of this tasty juice can be drizzled over the top when serving. 

• Serve this vegetable dish hot, warm or at room temperature.

YOU CAN FIND A HELPFUL VIDEO DEMONSTRATION IN THE RECIPE CARD BELOW.

Optional breadcrumb topping

If desired, sprinkle a breadcrumb topping evenly over the top 10 minutes before the end of the bake time. 

To make the topping, combine 4 tablespoons of plain breadcrumbs, 2 tablespoons of grated Romano cheese, ½ teaspoon of dried oregano and salt and pepper to taste. If you like, you can also add a pinch of chili flakes or a few pinches of paprika. 

Tips:

• Slice the vegetables uniformly to ensure even roasting.
• Use a combination of fresh vegetables that have the same overall total roasting time.
• Follow the same order of stacked vegetable slices to get a beautiful visual of the dish. 
• Serve this vegetable dish hot, warm or at room temperature.
• The vegetables will release some of their moisture, some of this will evaporate while baking. The rest of this tasty juice can be drizzled over the top when serving. 
• This is a great vegetable side dish to serve a crowd… did someone say Thanksgiving? Don’t forget the chestnut stuffing!
• Transform these roasted vegetables into a Roasted Vegetable Pasta -a great weeknight meal!

FAQ

More roasted Italian vegetables

Recipe inspiration

This healthy side dish would often be found at the supper table during my youth, especially during the summer months when the family garden would be bursting with fresh vegetables.

This vegetable tian would be considered as an appropriate contorno whenever roasts would be served. It never felt like it was the same recipe because the proportions of the ingredients would depend on the vegetables that would be picked on any particular day from the garden.

Eggplant, zucchini and tomatoes are some of the best vegetables to roast. The addition of garlic transforms the dish into a taste sensation!

But that’s not all. The leftovers from this healthy vegetable casserole, if you have any, are great when combined with pasta. 

Enjoy!

★★★★★ If you have made this recipe for roasted Italian vegetables, I would love to hear about it in the comments below and be sure to rate the recipe!

Recipe

This post was originally published on August 24, 2018, and republished on August 21, 2020, and again on August 13, 2024 with updated content. Thanks for sharing.

More roasted vegetables