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You are here: Home / Vegan / Mediterranean Roasted Vegetables – as a main or side dish!

Mediterranean Roasted Vegetables – as a main or side dish!

Updated: 2nd May 2025 · Published: 29th October 2014 

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Mediterranean Roasted Vegetables is a tasty dish that’s great for using up whatever vegetables you have left in your salad drawer! Serve as a main course with couscous or as a side dish.

Roasted Mediterranean Vegetables - as a main or side dish!, frugal, no food waste, vegetarian, vegan, easy, recipe

I have been making Mediterranean Roasted Vegetables for years, especially when I don’t feel like cooking but still want the family to have something healthy to eat.

It’s not an exact recipe set in stone, but an idea to use up whatever vegetables you have lurking in your fridge!

I’ve been known to add butternut squash, sweet potatoes, and even radishes, that needed using up!

I usually add a yellow pepper to the mix to but didn’t have one on the day I made this particular version!

Roasting the seasoned vegetables in olive oil and then squeezing on a generous amount of lemon juice makes this the perfect dish to serve on a bed of couscous, or you could just have it as a side dish.

The vegetables and garlic take on a beautiful caramelised sweetness on roasting, and it’s a dish we never tire of.

Please excuse the lack of photos on this post, it’s half term this week, so normal service will be resumed next week!

If my Mediterranean Roasted Vegetables have put you in the mood for vegetarian cuisine, check out the following recipes:

  • Warm Lentil, Cherry Tomato & Halloumi Salad
  • Speedy Mediterranean Vegetable Cous Cous
  • Warm Rice & Quinoa Salad with Pan-Fried Tofu
  • Sweet Potato, Spinach & Chickpea Bake
  • Roasted Butternut with Spinach & Feta
  • Ajvar, Serbia’s Red Pepper Salsa

PS: Before anyone points it out, I do know a parsnip isn’t a Mediterranean vegetable:-)

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Mediterranean Roasted Vegetables – as a main or side dish!

Mediterranean vegetables (and perhaps others) roasted in olive oil, with Italian herbs and drizzled with lemon juice make a really simple and easy meal when served on a bed of cous cous or you favourite grains.
Course Main
Cuisine Italian, Mediterranean
Prep Time 10 minutes minutes
Cook Time 50 minutes minutes
Total Time 1 hour hour
Servings 4
Author Camilla

Ingredients

  • 1 Aubergine cubed
  • 2 Courgettes sliced
  • 2 Carrots sliced
  • 1 Parsnip sliced
  • 16 Baby plum tomatoes
  • 1 Green Pepper chopped into chunks
  • 1 Red Pepper chopped into chunks
  • 1 Onion cut into 6 segments
  • 8 – 12 Garlic cloves
  • Olive oil
  • 1 tsp Mixed Italian dried herbs optional
  • Salt flakes
  • I Lemon small

Instructions

  • Pre-heat the oven to 200⁰C
  • In an extra large baking tray (I use the enamel tray that came with my oven) spread out the chopped vegetables and then drizzle with olive oil, turn the vegetables in the oil with a spatula to coat.
  • Scatter a good pinch of salt flakes over the vegetables, followed by the dried herbs.
  • Place in the oven and cook the vegetables until golden and cooked, about 45 – 50 mins turning the vegetables 2 or 3 times during cooking.
  • Once ready, squeeze a generous amount of lemon juice over the vegetables and serve on a bed of cous cous or your favourite grains.

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Reader Interactions

Comments

  1. Mary Gribble

    06/04/2022 at 12:17 pm

    Does it freeze?

    Reply
    • Camilla

      06/04/2022 at 4:03 pm

      I would imagine it would go a bit mushy on freezing but I’ve never tried.

      Reply
  2. Amy Fidler

    21/05/2017 at 9:14 am

    Love this,id have it as a main x

    Reply
  3. Nayna Kanabar

    01/06/2016 at 5:21 pm

    Love the rainbow of colours in this dish.One of my regular meals this is.

    Reply
    • Camilla

      01/06/2016 at 5:24 pm

      Thanks Nayna, yes it’s a favourite here too:-)

      Reply
  4. Lisa Williams

    13/01/2016 at 12:30 pm

    I love roasted veg 🙂 this looks really delicious I would love to have a big bowl of this with some fried halloumi YUM!

    Reply
    • Camilla

      13/01/2016 at 6:46 pm

      Now that’s a really good idea, I have some Halloumi in the fridge:-)

      Reply
  5. Jayne Sullivan

    16/11/2015 at 11:15 pm

    This is a favourite recipe of mine too. I wish I like courgettes though !

    Reply
    • Camilla

      16/11/2015 at 11:24 pm

      Well apparently if we eat something 20 times we get to like it, hasn’t worked with me and blue cheese though!

      Reply
  6. Ursula Hunt

    12/05/2015 at 10:59 am

    Great to put in the oven with a roast, saves using extra gas on the hob

    Reply
  7. Sarah Cooper

    18/03/2015 at 11:50 am

    This looks wonderful

    Reply
  8. Kaci Soderstrom

    03/01/2015 at 12:33 am

    I love this! I make something similar myself. Fab recipe.

    Reply
    • Camilla

      03/01/2015 at 11:54 am

      Thanks, I think I’ll be having another fridge clear out with this dish soon:-)

      Reply
  9. Maya Russell

    02/01/2015 at 6:28 am

    The lemon juice at the end is a good touch. Lovely, healthy recipe.

    Reply
    • Camilla

      03/01/2015 at 12:07 pm

      Yes lemon juice can just make a dish, my hubby added some to a mushroom bhaji he made the other day and it completely made it:-)

      Reply
  10. Ursula Hunt

    20/12/2014 at 11:04 am

    great to use up any veg left in the fridge at the end of the week

    Reply
    • Camilla

      20/12/2014 at 11:45 pm

      Exactly Ursula:-)

      Reply
  11. Ursula Hunt

    22/11/2014 at 11:19 am

    Love this as a main with nice crusty bread

    Reply
  12. debbie godbolt

    19/11/2014 at 12:51 am

    this sounds perfect for a weekday evening meal as it would be delicious with meat or fish x

    Reply
  13. Jenny Harper

    12/11/2014 at 5:42 pm

    Being a vegan, this dish looks very appealing. I will certainly be giving this a go (or at least a variation). Thank you.

    Reply
    • Camilla

      14/11/2014 at 10:52 am

      Great, I make this dish differently every time and love that I can just throw it in the oven:-)

      Reply
  14. Allison Grant

    10/11/2014 at 2:53 pm

    This looks really tasty 🙂

    Reply
  15. Christine Northrop

    09/11/2014 at 7:56 pm

    think I will give these a try never thought about doing this before

    Reply
    • Camilla

      09/11/2014 at 11:43 pm

      Fab:-)

      Reply
  16. Jane Middleton

    07/11/2014 at 9:48 pm

    Love roasted vegetables, especially with garlic, the more the better

    Reply
    • Camilla

      07/11/2014 at 11:09 pm

      Yes, can’t have enought garlic:-)

      Reply
  17. Niori

    31/10/2014 at 1:10 pm

    Who cares if parsnips aren’t mediterranean! I could eat those every day and not get sick of them lol. Down with the aubergine though 🙂

    Reply
    • Camilla

      31/10/2014 at 10:40 pm

      Aaw, poor aubergine, once it’s roasted it really just melts into the background with all the other more flavoursome vegetables:-)

      Reply
  18. Paul Wilson

    31/10/2014 at 12:02 am

    I’ve started adding some halved cherry tomatoes to mine, they virtually disintegrate into the juice giving it a really nice tang.

    Reply
    • Camilla

      31/10/2014 at 10:44 pm

      Yes, I cut mine up if using large ones but leave whole if tiny:-)

      Reply
  19. Ursula Hunt

    30/10/2014 at 11:45 am

    Absolutely love roasted vegetables, a great colourful side dish

    Reply
  20. Heather Haigh

    30/10/2014 at 11:02 am

    Oh that sounds lush – roasted veg and lots of garlic – perfect!

    Reply
    • Camilla

      31/10/2014 at 10:57 pm

      Thanks Heather:-)

      Reply
  21. Fuss Free Helen

    30/10/2014 at 10:06 am

    I love roasted veggies served on my grain of choice. The leftovers are brilliant blitzed into soup too.

    Reply
    • Camilla

      31/10/2014 at 11:00 pm

      I imagine they are but we never have any leftover:-)

      Reply
  22. Maddy

    30/10/2014 at 10:05 am

    I love this sort of dish and how it can evolve into something entirely different the next time you make it!

    Reply
    • Camilla

      31/10/2014 at 10:58 pm

      Yes exactly:-)

      Reply
  23. Paul Wilson

    30/10/2014 at 12:09 am

    I’m really into roast vegetables at the moment too, so easy to do, does with lots of dishes.

    Reply
    • Camilla

      31/10/2014 at 11:02 pm

      Glad to hear it:-)

      Reply
  24. DANIELLE VEDMORE

    29/10/2014 at 9:23 pm

    Yum! I love roasted vegetables – they always taste more tastier! Must be the caramelisation! 🙂

    Reply
    • Camilla

      29/10/2014 at 10:09 pm

      Yes, they just taste sweeter too:-)

      Reply
  25. William Gould

    29/10/2014 at 4:14 pm

    Looks good! Might reduced the garlic a bit though….

    Reply
    • Camilla

      29/10/2014 at 10:13 pm

      LOL my family fight over those sweet nuggets of garlic. But the beauty of this dish is you just chuck in exactly what you want:-)

      Reply
      • William Gould

        30/10/2014 at 6:16 pm

        Wife hates the stuff with a passion!

        Reply
        • Camilla

          31/10/2014 at 10:54 pm

          Never heard roasted veg referred to as stuff before LOL:-) Never mind, leaves more for the rest of us:-)

          Reply

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