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Roasted Mediterranean Vegetables

Roasted Mediterranean Vegetables

Time to mix things up in the kitchen with our roasted Mediterranean vegetables. 

I always get excited when I play with new flavors and cuisines. I especially have a sweet spot for Mediterranean style. Why you ask? Well why not? Food inspired from this wonderful part of the world is extremely tasty and beyond satisfying. And we all love food that satisfies. 

Another reason to love Mediterranean inspired dishes is because of how colorful, full of wonder, and unique they are – much like the Mediterranean itself! The fresh taste of this side dish will take you from your kitchen table to the sand, sun, and sea. 

With all of that tasty goodness dancing around in your mouth, could you ask for anything more?

chopped tomatoes on a plate

To make this exciting dish, you will need 12 ingredients and 60 minutes. Don’t fall off your chair! This may seem a lot, but many of our ingredients are herbs and spices and a good portion of the time required is baking time. It’s actually a very easy recipe to put together.

The base of our dish will start off with some potato which is a good source of carbs, vitamin C, and potassium. We then add in some artichokes, black olives, tomatoes, and zucchini. These ingredients bring a good source of fiber, vitamin E, copper, manganese, folate, and vitamin E to our dish. 

chopped zucchini on a plate

But of course, we cannot forget one of the most important components – the herbs and spices. Personally, I believe this is the best part of a Mediterranean meal. We will add in a pinch of basil, oregano, rosemary, some garlic, salt, and pepper for that amazing taste. 

Roasted Mediterranean vegetables are the perfect side dish, lunch or dinner because they are:

  • Tasty of course! 
  • The perfect blend of vegetables. 
  • Very filling.
  • A great source of dietary fiber – 11g per serve.
  • Packed with essential vitamins and minerals. 

If you wish to store any left overs, you can simply place them into an airtight container and place them in the fridge for up to 48 hours. You only need to heat them up before eating. 

mediterranean vegetables on a baking tray

And that’s all I have to say on our roasted Mediterranean vegetables. I really hope you enjoy this recipe because I know I did! And remember, we love hearing your comments and seeing your photos, so please feel free to share them with us. Until next time, happy cooking! 

Liked this recipe? Why not head over and check out our Gnocchi with Spinach and Mediterranean Fresh Tomato Sauce for more exotic flavors and ideas.

roasted mediterranean vegetables close landscape

Prep time
5 minutes
Total time
Category: Lunch, Dinner, Sides
Serves: 4
Allergens: Tomatoes


  • 1 cup artichoke (canned sliced)
  • 1½ cups black olives (sliced without stone)
  • 1 tsp black pepper (ground)
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 5 cloves garlic (sliced)
  • 4 tablespoons olive oil
  • 2 lbs potato (diced)
  • 1 tsp sea salt
  • 5 tomatoes (chopped into wedges)
  • 2 medium zucchini (sliced)


  1. Boil the diced potatoes for 15 minutes until dente.
  2. Preheat the oven to 440 F (225 degrees).
  3. Mix the vegetables with the olive oil and spread it on a backing sheet.
  4. Roast the vegetables for about 45 minutes until golden brown and add the herbs and salt after the backing process.

Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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