Garlic Herb Roasted Veggies (Mediterranean Style)
Description
These Garlic Herb Roasted Veggies are a classic Mediterranean side dish made with seasonal vegetables, extra-virgin olive oil, fresh garlic, and fragrant herbs. Roasted at high heat, they turn beautifully caramelized on the outside and tender inside—healthy, vibrant, and endlessly versatile.
Ingredients (Serves 4–6)
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1 zucchini, sliced
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1 red bell pepper, chopped
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1 yellow bell pepper, chopped
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1 red onion, cut into wedges
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1 cup cherry tomatoes
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1 cup broccoli or cauliflower florets
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4 tbsp extra-virgin olive oil
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4 cloves garlic, minced
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1 tsp dried oregano
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1 tsp dried thyme or rosemary
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½ tsp paprika
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Salt & black pepper, to taste
Optional Mediterranean Add-Ins
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Sliced olives
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Crumbled feta (after roasting)
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Lemon zest or juice
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Fresh parsley or basil
Instructions
1. Preheat & Prep
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Preheat oven to 220°C (425°F).
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Line a large baking sheet with parchment paper.
2. Season the Veggies
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Place all vegetables in a large bowl.
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Add olive oil, garlic, oregano, thyme, paprika, salt, and pepper.
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Toss until everything is well coated.
3. Roast
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Spread veggies in a single layer (very important for browning).
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Roast for 30–35 minutes, tossing halfway, until golden and tender.
4. Finish & Serve
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Sprinkle with fresh herbs.
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Add feta or olives if using.
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Finish with a squeeze of lemon for brightness.
Why You’ll Love This Recipe
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🫒 Classic Mediterranean flavors
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🌈 Colorful & nutrient-rich
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⏱ Easy, hands-off cooking
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🍽 Works as a side or main
Q & A
Q: Can I use frozen vegetables?
Yes, but roast directly from frozen and expect less crispness.
Q: How do I make them extra crispy?
Don’t overcrowd the pan and roast at high heat.
Q: Can I meal-prep these?
Absolutely—store in the fridge up to 4 days.
Q: What proteins pair well with this?
Grilled chicken, baked fish, chickpeas, or halloumi.
Q: Can I roast everything together?
Yes, but cut vegetables to similar sizes for even cooking.
✨ Mediterranean Tip:
Serve over couscous, quinoa, or with warm pita and hummus for a complete meal.
