Oven Roasted Vegetables

If you’re looking for a no-recipe situation you can make on repeat, you just need to learn how to roast vegetables. Simply slice what you have on hand, toss in seasoning and olive oil, then roast in a high-heated oven. Their natural flavors deepen beautifully, and they gain enough char and great texture. It’s irresistibly tasty! 

I make this easy roasted vegetables recipe almost weekly as a side to chicken and fish. It’s Mediterranean-diet friendly, but delicious enough to satisfy anyone at your table. And for vegans, simply omit the Parmesan cheese.

Ingredients for this Roasted Veggie Recipe

You can definitely get away with swapping the quick-cooking veggies you have on hand. Here’s what I used:

• Vegetables: Zucchini (or summer squash), bella mushrooms, and baby potatoes (or diced gold potatoes).
• Tomatoes: I like Campari tomatoes because they tend to be on the sweeter side. Grape tomatoes or cherry tomatoes are great too!
• Seasoning: Kosher salt, fresh garlic, oregano and fresh thyme.
• Extra virgin olive oil: imparts great flavor while properly cooking your veggies. (And yes, you can roast veggies with olive oil, see more in our guide: Cooking with Olive Oil: Everything You Need to Know!) I recommend our Italian Nocellara with this recipe, but any high quality extra virgin variety you have will work well. 
• Parmesan: Totally optional. Simply leave it off for a vegan option.

How to Roast Vegetables

I like to roast vegetables at 425°F, which makes them nicely tender and a little bit charred at the edges. Here are the steps:

• Get ready. Preheat the oven to 425°F. Lightly oil a sheet pan. 
• Season the veggies. To a large mixing bowl, add 8 ounces baby bella mushrooms, 12 ounces baby potatoes,12 ounces small tomatoes, 2 sliced zucchini, and 10-12 peeled garlic cloves. Season with 1 1/2 teaspoons dried oregano, 1 teaspoon dried thyme, and a good pinch or two of salt and pepper. Drizzle generously with olive oil (about 1/4 cup or so) and toss to combine.
• Roast the potatoes. Transfer only the potatoes to the prepared pan and spread out so they’re not touching. Roast in the heated oven for 10 minutes. Remove from the heat, and then add the remaining veggie mixture. Return to the oven to roast for another 20 minutes, or until everything is fork-tender (some charring is good!).
• Finish and serve. Serve immediately, with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes if you’d like. 

Tips for Roasting Vegetables

This roasted vegetables recipe is simple, but if you’re looking for exceptional results, I have a few tips for you:

• Set the oven on high heat. Set the oven anywhere between 400 to 450°F, depending on how delicate your vegetables are.
• Cut the vegetables into similar-sized pieces. This will help everything cook evenly and at the same time.
• Season well. Make sure the veggies are coated well in your seasonings, salt, pepper, and oil. 
• Don’t skimp on the olive oil! Use enough of the oil to coat the vegetables well and give them a glossy look, but don’t use too much that you end up with excess oil in the bottom of your bowl. 
• Roast in stages if you need to. Because potatoes will take a bit longer than things like zucchini, I went ahead and put the baby potatoes in the oven for a good 10 minutes before adding the rest of the vegetables.
• Do not crowd the pan. Make sure your veggies are well-spread in one single layer. Use two pans if needed. Crowding results in steaming rather than roasting, and the veggies will get mushy.

What to Serve with Oven Roasted Vegetables

Roasted vegetables are very versatile, but the Italian flavors here go particularly well with: 

• Vegetarian: Cauliflower Parmesan 
• Meat: Chicken Scallopini 
• Seafood: Shrimp Piccata

More Roasted Vegetables Recipes

Greek

Briam: Traditional Greek Roasted Vegetables

Sides and Small Plates

Roasted Beets with Labneh and Chives

Sides and Small Plates

Lemony Roasted Baby Potatoes 

Sides and Small Plates

Roasted Broccoli with Lemon

Browse all Mediterranean recipes. 

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*This post has recently been updated with new information for the readers’ benefit.