These Sheet Pan Roasted Mediterranean Vegetables are one of the easiest summer side dishes — simply arrange vegetables on a baking tray, add garlic, sea salt and olive oil, then roast until tender. Fresh, simple and full of flavor.
If you want a quick, healthy summer side, try these Sheet Pan Roasted Mediterranean Vegetables. They’re easy to prepare, full of nutrients and work beautifully served with rice, quinoa or couscous.
What this dish is like
- Difficulty – Super easy: about 10 minutes active prep and simple steps. It can be prepped ahead.
- Taste – Roasted garlic becomes sweet and mellow — don’t skip it; it elevates the whole dish.
- Serving – Makes about four side-dish servings; scale up or down as needed.
Ingredients
- Bell peppers – Use a mix of red, green and yellow for color and flavor.
- Zucchini – One medium zucchini, sliced into similar-sized pieces for even cooking.
- Onion – One large yellow onion, sliced or chopped to match other vegetables.
- Tomatoes – Two large ripe tomatoes, diced; ripe flavors concentrate when roasted.
- Garlic – Two whole garlic bulbs, halved crosswise so the cloves roast and become soft.
- Olive oil – Extra virgin olive oil to coat and flavor the vegetables.
- Sea salt – Season to taste before roasting.
Note: The full ingredient list and recipe quantities are provided in the recipe card at the end of the post.
Instructions
- Preheat oven – Preheat to 375°F (190°C) and prepare a large baking tray.
- Arrange vegetables – Place all vegetables on the tray. Lay the halved garlic bulbs with the exposed cut side facing up. Drizzle with olive oil and sprinkle with sea salt.
- Roast – Roast 20 minutes, remove and stir. Turn the garlic so the exposed side faces down, then return to the oven and roast another 20 minutes, or until vegetables are very soft and caramelized in places.
- Remove garlic skins – Take the tray from the oven and squeeze or pick the roasted garlic from its skins; discard the skins and return the soft roasted garlic to the vegetables.
- Serve – Serve hot straight from the oven.
Recipe notes
- Prepare in advance – Chop the vegetables earlier in the day and refrigerate until ready to roast.
- Uniform size – Cut vegetables to similar sizes so everything cooks evenly.
- Stir halfway – Stir after 20 minutes and flip the garlic to prevent it from drying out.
Substitutions
- Bell peppers – Any combination of colors works; try Italian long green peppers or sweet mini peppers for variation.
- Zucchini – Eggplant is an excellent substitute and roasts nicely.
- Tomatoes – Heirloom, vine, cherry or grape tomatoes all work; cherry tomatoes will roast faster and become very sweet.
Serving suggestions
These roasted vegetables are versatile: serve them as a side with grilled or baked proteins, stir into cooked grains like couscous or quinoa, or enjoy them warm or at room temperature as part of a salad or mezze plate.
Frequently asked questions
Common Mediterranean vegetables include eggplant, bell peppers, zucchini, tomatoes, cucumbers and leeks, among many others. Many of these roast or grill beautifully.
Heirloom tomatoes are open-pollinated varieties passed down through generations. They tend to be very flavorful and often have unique shapes and colors.
Sheet Pan Roasted Mediterranean Vegetables
Ingredients
- 1 red bell pepper diced into large pieces
- 1 yellow bell pepper diced into large pieces
- 1 green bell pepper diced into large pieces
- 1 zucchini trimmed and sliced into 1/2 inch pieces
- 2 large tomatoes diced
- 2 bulbs garlic cut in half crosswise
- 2 tablespoons olive oil
- 1 teaspoon sea salt
Instructions
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Preheat oven to 375°F (190°C) and prepare a large baking tray.
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Place vegetables on the tray and arrange garlic halves with cut sides up. Drizzle with olive oil and sprinkle with sea salt.
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Roast 20 minutes, stir and turn the garlic cut side down. Roast another 20 minutes or until soft and caramelized.
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Remove from oven, squeeze roasted garlic from its skin and discard the skins. Mix the soft garlic back into the vegetables.
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Serve hot or at room temperature.
Note: appliance temperatures and cooking times vary; treat times as estimates.
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