Mediterranean Roasted Vegetables – as a main or side dish!

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

This is a dish I have been making for years and it’s one I make when I just don’t really feel like cooking but want the family to still 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 which have needed using up! I usually add a yellow pepper to the mix to but didn’t have one of 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 cous cous 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, its half term this week so normal service will be resumed next week!

5.0 from 3 reviews
Mediterranean Roasted Vegetables - as a main or side dish!
Prep time
Cook time
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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.
Recipe type: Main
Cuisine: Italian
Serves: 4
  • 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
  1. Pre-heat the oven to 200⁰C
  2. 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.
  3. Scatter a good pinch of salt flakes over the vegetables, followed by the dried herbs.
  4. 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.
  5. Once ready, squeeze a generous amount of lemon juice over the vegetables and serve on a bed of cous cous or your favourite grains.

If my Mediterranean Roasted Vegetables have put you in the mood for vegetarian cuisine why not check out my Speedy Mediterranean Vegetable Cous Cous or my Warm Rice & Quinoa Salad with Pan Fried Tofu, Jacqueline’s Sweet Potato, Spinach & Chickpea Bake, Jeanne’s Roasted Butternut with Spinach & Feta! or Sarah’s Ajvar, Serbia’s Red Pepper Salsa

As this recipe uses up odds and ends of vegetables I am entering it into Elizabeth’s Kitchen Diary’s No Waste Food Challenge which is hosted by Vohn’s Vittles this month and Ren Behan’s Simple & in Season as you can add any seasonal vegetables you like!.

no-waste-food-badgeSimple & in Season






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

Permanent link to this article: https://www.fabfood4all.co.uk/mediterranean-roasted-vegetables-main-side-dish/


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  1. Amy Fidler

    Love this,id have it as a main x

  2. Nayna Kanabar

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

    1. Camilla

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

  3. Lisa Williams

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

    1. Camilla

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

  4. Jayne Sullivan

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

    1. Camilla

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

  5. Ursula Hunt

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

  6. Sarah Cooper

    This looks wonderful

  7. Kaci Soderstrom

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

    1. Camilla

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

  8. Maya Russell

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

    1. Camilla

      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:-)

  9. Ursula Hunt

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

    1. Camilla

      Exactly Ursula:-)

  10. Ursula Hunt

    Love this as a main with nice crusty bread

  11. debbie godbolt

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

  12. Jenny Harper

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

    1. Camilla

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

  13. Allison Grant

    This looks really tasty 🙂

  14. Christine Northrop

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

    1. Camilla


  15. Jane Middleton

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

    1. Camilla

      Yes, can’t have enought garlic:-)

  16. Niori

    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 🙂

    1. Camilla

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

  17. Paul Wilson

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

    1. Camilla

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

  18. Ursula Hunt

    Absolutely love roasted vegetables, a great colourful side dish

  19. Heather Haigh

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

    1. Camilla

      Thanks Heather:-)

  20. Fuss Free Helen

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

    1. Camilla

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

  21. Maddy

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

    1. Camilla

      Yes exactly:-)

  22. Paul Wilson

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

    1. Camilla

      Glad to hear it:-)


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

    1. Camilla

      Yes, they just taste sweeter too:-)

  24. William Gould

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

    1. Camilla

      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:-)

      1. William Gould

        Wife hates the stuff with a passion!

        1. Camilla

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

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