Mediterranean Vegetables

Our sheet pan Mediterranean vegetables are a delectable side or can be a main dish that can be served regularly in your family's dinner rotation.

Course Side Dish

Cuisine Mediterranean

Keyword roasted vegetables, sheet pan vegetables

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 73kcal

Author Kathleen

2 zucchini, quartered + cut into 1 1/2 inches long
1 medium eggplant, cut the same size as the zucchini
2-3 carrots, quartered + cut into 1 1/2 inches long (slightly smaller than squash)
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into chunks
1 (10-ounce) container grape tomatoes
2 tablespoons olive oil
1 tablespoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper

Arrange an oven rack to the center position. Preheat oven to 425ºF (232ºC). Line a large rimmed baking sheet with parchment.
In a small bowl, whisk together olive oil (2 tablespoons) and Italian seasoning (1 tablespoon).
Add cut vegetables to a large mixing bowl, then toss with olive oil and Italian seasoning mixture. pepper until evenly coated.
Spread the mixture in a single layer on the prepared baking sheet (do not overcrowd, use 2 baking sheets if necessary). Sprinkle vegetables with salt (1/2 teaspoon) and pepper (1/2 teaspoon).
Roast in the preheated oven for 15 minutes and flip over. Return vegetables to oven and continue to roast until the vegetables are tender and begin to char, about 5-10 minutes (watch closely towards the end so they don't go from char to burn!)
When vegetables come out of the oven then adjust the seasoning if needed. Lightly drizzle vegetables with balsamic glaze then sprinkle with pine nuts and serve immediately! Enjoy!

Amount Of Oil: We use only 2 tablespoons of oil. For 16 cups of vegetables, that's not a lot of oil. It works really well, though, and keeps this recipe very healthy. You can of course, add more oil per your taste.
Mix Up The Combination: We use about 16 cups of cut-up vegetables. Feel free to mix up the combination as you like.
Size Matters: I cut the zucchini and eggplant about the same size. The peppers same size, as well. I like the grape tomatoes whole. I cut the carrots smaller because they're denser and take longer to cook. This way everything cooks about the same amount of time.
Don't Crowd Them: I use 2 baking sheets to give the veggies plenty of room to roast. If you crowd them, they'll end up steaming and not roasting and you won't get the fabulous flavor.
Add Garlic: Garlic cloves are a great addition to this dish. I add them whole. If they're minced, they can and often, burn.
Make Mine Lebanese: When seasoning the vegetables add za'atar, Aleppo pepper, or a small amount of allspice! You can also add a combo of these spices.
Other Vegetables To Use: Stick with using a total of approximately 16 cups of vegetables. Try subbing out some of the veggies and add Brussels sprouts, broccoli, cauliflower, or sweet potatoes.