Mediterranean Oven Roasted and Marinated Vegetables
These Italian style vegetables are quickly oven-roasted and marinated in a zesty Mediterranean dressing for a flavor-packed side that steals the show!
or read on for step-by-step instructions with photos
Perfectly Roasted Veggies in the Oven Every Time
Italian-style vegetables like eggplant, zucchini, fennel, peppers, and onions can be so good when roasted in the oven the right way.
I’ll share my simple method plus a post-roast marinade to let their natural flavors shine. No more overcooked, mushy, or bland veggies!
Why You’ll Love This Recipe:
Versatile Uses: Serve as antipasto, salad, sandwich filling, or pair with proteins like grilled boneless lamb roast or Middle Eatern-style cod.
Bold Flavors: A quick, zesty marinade elevates these roasted vegetables, making them well-seasoned and vibrant.
Easy and Healthy: Perfect for weeknights or entertaining, this recipe is low-carb, vegan, and make-ahead-friendly.
In This Recipe, You’ll Learn:
Top Tips: How to achieve perfectly roasted and marinated vegetables every time.
Serving Suggestions: Creative ideas for any meal or occasion.
Substitutions: Options to adapt the recipe to your tastes and pantry.
Storage Info: How to make ahead and store in the fridge or freezer.
FAQs: Answers to common questions, like the best seasonings, whether to cover veggies while roasting and when to season them—before or after roasting.
I’ve covered everything you need to know for flavorful and perfectly roasted Mediterranean-style veggies every time. Let’s dive in!
What you’ll need
Ingredients
For the Italian-style roasted vegetables:
2 bell peppers, sliced (any color you prefer)
1 small eggplant, cut into large chunks or slices
1 onion, sliced
2 zucchinis, quartered lengthwise
1 small head of fennel, sliced
olive oil, enough to coat veggies
salt & pepper, to taste
For the Mediterranean marinade:
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
¼ cup fresh chopped herbs (eg. basil, parsley, thyme, rosemary)
1 clove garlic, finely minced
salt & pepper, to taste
Equipment
Sheet pan & parchment paper
450°F oven
Knife & cutting board
Small bowl & spoon
Makes: 4 portions
Prep: 10 min Cook: 15 min
How to make it
Step 1
Preheat the oven and prep the veggies.
Preheat your oven to 450°F.
Cut all the vegetables into thick slices or chunks (about 1 inch thick)—this ensures they cook evenly without getting overcooked or mushy.
Toss the vegetables with a light coating of olive oil, salt, and pepper and spread them in a single layer on a parchment-lined sheet pan, leaving space between pieces for even roasting.
💡 Pro Tip: Use multiple sheet pans and roast in batches if doubling the recipe to ensure proper spacing and caramelization (as I did—see photos below).
Step 2
Roast the veg and make the marinade.
Place the prepared vegetables on the bottom rack of the oven and roast for 10 minutes. Remove the pan, flip the vegetables for even browning, and return to the oven for another 5 minutes.
Cook until the edges are slightly browned and the vegetables are tender with a slight bite (not mushy!), this may happen slower or faster in your oven so keep a close eye. Also remember, the vegetables will continue cooking slightly after being removed from the oven, so aim to undercook them just a little.
While the vegetables roast, prepare the marinade:
Chop the fresh herbs (I used basil, thyme, and rosemary).
Mince the garlic.
Combine the herbs, garlic, olive oil, apple cider vinegar, and a pinch of salt and pepper in a small bowl. Stir until well mixed.
Step 3
Marinate the vegetables and serve.
Once all the vegetables are roasted, transfer them to a single sheet pan (if using multiple) or a large serving dish. Pour the marinade over the vegetables and toss gently to coat evenly.
Taste and adjust the seasoning with additional salt, pepper, or vinegar if needed. Serve immediately for a warm dish, or let marinate at room temperature for about an hour to deepen the flavors before serving.
These veggies are delicious warm, at room temperature, cold, or even after a couple of days—perfect for leftovers!
Store leftovers in an airtight container in the fridge for up to 4 days.
My Tips
Keep the cuts chunky - aim for similar-sized pieces (about 1 inch thick) to ensure even roasting without overcooking. For vegetables prone to getting mushy, like zucchini and eggplant, cut them even thicker for the best texture.
Don’t overcrowd the pan - leave space between the vegetables for proper caramelization. Use multiple pans or roast in batches if needed. It might add an extra 15 minutes, but the improved flavor and texture is worth it.
Under-roast slightly - vegetables continue cooking from residual heat after being removed from the oven. For a tender bite, pull them out just before they’re fully done. If the veggies are perfect after the first 10 minutes, skip the second roast.
Marinate while warm - toss the warm vegetables in the marinade immediately after roasting. This helps them absorb more flavor and the heat mellows the sharpness of the raw garlic.
Taste to adjust seasoning - start light on the vinegar, salt, and pepper. Taste as you go and adjust to suit your preference.
Serving Suggestions
Pair with Proteins
Air Fryer Chicken Thighs for a quick and easy dinner.
Crispy Duck Breast for an elegant, restaurant-quality date night meal.
BBQ Pork Ribs to contrast the smoky richness of the meat.
Braised Brisket for a hearty, comforting combination.
Grilled Lamb Roast or Grilled Cod for a summery, grilled pairing.
Pickle Brined Chicken Thighs for a tangy, flavor-packed option.
Roast Turkey as a vibrant, seasonal side for your holiday spread.
Enhance with Condiments
Zhoug Sauce for a spicy, herbal kick.
Roasted Jalapeno Aioli for a creamy, slightly spicy contrast.
Pickled Red Onions for a tangy pop of flavor and crunch.
Light Meals and Lunches
Just Veggies: Enjoy the vegetables as a stand-alone dish for a quick snack or light meal.
Power Bowl: Toss them into a grain bowl with quinoa or couscous and finish with a dollop of hummus for a healthy, satisfying lunch.
Sandwich Filling: Use the veggies as a filling for wraps, sandwiches, or pita pockets. Add garnishes like tzatziki, crumbled feta cheese, and fresh arugula for extra flavor and texture.
Vegetarian Muffaletta: Substitute these veggies for the meats in a muffaletta sandwich for a delicious vegetarian twist.
Substitutions
Vegetables - this method works for nearly any vegetable! Keep in mind that dense root vegetables (like sweet potatoes) or cruciferous ones (like cauliflower or cabbage) may need a longer cooking time and should be roasted separately.
Great vegetables for roasting include asparagus, celery root, leeks, butternut squash, mushrooms, or carrots.
Herbs - for a unique twist, try using fresh dill, oregano, or even cilantro. If you don’t have fresh herbs, swap them with dried ones like basil or oregano—just reduce the quantity by half (e.g. 2 tablespoons fresh = 1 tablespoon dried).
Vinegar - replace apple cider vinegar with balsamic vinegar for a richer, sweeter flavor, or use red wine vinegar for a sharper tang. Lemon juice is another great substitute for a bright, citrusy twist. Just make sure to reduce the amount if the vinegar you're using is more concentrated or intense in flavor.
Oil - swap extra virgin olive oil with avocado oil or any neutral oil you have on hand. For a deeper, nuttier flavor, use brown butter instead, but serve the vegetables warm since butter will solidify as it cools.
Storage
Fridge: Store leftover roasted vegetables in an airtight container in the refrigerator for up to 4 days.
To reheat: Warm them in a 400°F oven for 8–10 minutes or toss them in a skillet over medium heat until heated through. Avoid microwaving, as it can make the veggies soggy.
Freezer: While fresh is best, frozen roasted vegetables make great additions to soups and stews and can be frozen for up to 2 months.
How to freeze: Roughly chop the vegetables into bite-sized chunks and place them in a single layer on a baking sheet. Freeze until solid, then transfer to a freezer-safe bag or container.
How to use: Add the frozen vegetables directly to soups or stews—no need to thaw.
Prep Ahead: Chop the vegetables up to a day or two in advance. Store them in a sealed container in the fridge and toss them with oil and seasoning just before roasting and marinating.
Dietary Notes: Gluten-free, Dairy-free, Egg-free, Vegan, Vegetarian, Low-carb
FAQs
Can you freeze roasted Mediterranean vegetables?
Yes, you can freeze roasted Mediterranean vegetables for up to 2 months, but they might lose some of their texture.
To freeze: Cut the vegetables into small pieces and lay them on a baking sheet. Freeze until solid, then move them to a freezer-safe bag or container.
How to use: Add them straight from the freezer to soups, stews, or casseroles where texture isn’t as important.
What goes with roasted Mediterranean vegetables?
Mediterranean vegetables pair well with proteins like grilled boneless lamb leg roast, Middle-Eastern style grilled cod, or air-fryer roasted chicken thighs. They also go great with Italian-style dishes like turkey cacciatore and creamy polenta.
For a lighter meal or lunch, serve them with grains like couscous or quinoa, or use them in wraps, sandwiches, or pita pockets.
See serving suggestions for more ideas.
Should I season vegetables before or after roasting?
Season vegetables with salt, pepper, and oil before roasting so the oil helps them brown, and the seasoning sticks evenly. Add marinades or toppings, like fresh herbs or vinegar, after roasting so the flavors stay fresh.
What are considered Mediterranean vegetables?
Mediterranean vegetables are ones grown in that region, like eggplant, zucchini, bell peppers, fennel, tomatoes, and onions. They’re great for roasting, grilling, or pairing with Middle Eastern, Greek, or Italian dishes.
What is the best temperature to roast vegetables in the oven?
The best temperature for roasting vegetables is 450°F. The high heat makes them brown nicely without getting too soft or mushy.
Should I oil vegetables before roasting?
Yes, tossing vegetables with oil before roasting helps them brown evenly and keeps them from sticking.
What is the best seasoning to put on vegetables?
For Mediterranean-style vegetables, a combination of salt, pepper, olive oil, garlic, fresh or dried herbs (like thyme, rosemary, or basil), and an acid (like lemon juice, apple cider vinegar, or balsamic vinegar) complements them perfectly.
Should I cover my vegetables when roasting?
No, don’t cover the vegetables while roasting. If you leave them uncovered, they brown better, and no steam gets trapped, which keeps them from overcooking and getting soggy.
How far in advance can I prep vegetables for roasting?
You can prep vegetables up to 2 days in advance. Keep them in a sealed container in the fridge. Toss them with oil and seasoning just before roasting, and add the marinade after roasting for best flavor.
That’s it, enjoy!
These Mediterranean-style roasted vegetables are a staple in my kitchen. I’ve made them countless times for my family, and they’re always a hit!
The secret is roasting at high heat for a short time and adding a simple marinade at the end—it makes such a big difference. It’s amazing how this easy technique brings out so much flavor and preserves the perfect texture.
I also love switching things up, so have fun experimenting with different veggies, marinades, acids, herbs, and spices. This recipe is all about versatility and making it your own!
Summary
Italian Style Roasted Veg in the Oven Recipe
Oven-roasted Italian vegetables like eggplant and zucchini are tossed in a zesty Mediterranean marinade—great as a healthy side or salad!
Makes: 4 portions Prep: 10 min Cook: 15 min
Ingredients
For the Italian-style roasted vegetables:
2 bell peppers, sliced (any color you prefer)
1 small eggplant, cut into large chunks or slices
1 onion, sliced
2 zucchinis, quartered lengthwise
1 small head of fennel, sliced
olive oil, enough to coat veggies
salt & pepper, to taste
For the Mediterranean marinade:
2 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
¼ cup fresh chopped herbs (eg. basil, parsley, thyme, rosemary)
1 clove garlic, finely minced
salt & pepper, to taste
Instructions
Preheat oven and prep veggies. Preheat the oven to 450°F. Slice vegetables into thick slices or chunks, about 1 inch thick, for even cooking. Toss with olive oil, salt, and pepper, then spread in a single layer on a parchment-lined sheet pan. Leave space between pieces for proper caramelization, using multiple sheet pans or roasting in batches if necessary.
Roast veg and make marinade. Roast vegetables on the bottom rack for 10 minutes. Flip them, then roast for another 5 minutes or until tender and edges have browned. While they roast, mix marinade ingredients: olive oil, apple cider vinegar, chopped herbs, minced garlic, salt, and pepper in a small bowl.
Marinate and serve. Toss roasted vegetables with the marinade until evenly coated. Adjust seasoning with more salt, pepper, or vinegar as needed. Serve warm, or let marinate for an hour at room temperature to deepen the flavors. Enjoy warm, chilled, or as leftovers for up to 4 days in the fridge.
Top Tips
Keep cuts chunky: Slice veggies into 1-inch pieces for even cooking. For softer veggies like zucchini or eggplant, go even thicker to avoid mushiness.
Don’t overcrowd: Leave space for caramelization. Use extra pans or roast in batches if needed—it’s worth the added time for better texture.
Under-roast slightly: Veggies keep cooking after they’re out of the oven. Pull them early for a tender bite, or skip the second roast if they’re perfect after 10 minutes.
Serving suggestions: Pair with grilled lamb, cod, or chicken thighs. They’re great in wraps, couscous bowls, or alongside creamy polenta.
Explore further: Check out my full list of serving suggestions, substitutions, storage, and FAQs for more.
Have you tried this roasted Mediterranean vegetable recipe yet? Share your substitutions or any tips you’ve discovered in the comments—I’d love to hear from you.
Enjoy!
