These flavorful Mediterranean roasted vegetables featuring zucchini, potatoes and cherry tomatoes are a one-pan side that can also be served as a vegetarian main.
While we often think of the fall and winter months as the time for roasting, summer is actually a great time to roast vegetables. With markets overrun with fresh produce, it’s the perfect opportunity to roast up a sheet pan full of vegetables to go with whatever you’re serving for dinner.
I make a pan of these Mediterranean roasted vegetables at least once a week this time of year. It’s a delicious mix of potatoes, zucchini, olives and cherry tomatoes flavored with garlic, thyme, basil, parsley and olive oil. It’s easy, healthy and of course filled with vegetables so it’s a great way to add some extra veggies to your meal. You can also serve them over a bed of lentils or stir in some chickpeas while roasting to make it a complete vegetarian main dish.
(Here are a few notes about the ingredients you’ll need for this recipe. As always find the full list of ingredients and directions in the recipe card at the bottom of the post.)
- Potatoes – I like to use baby potatoes (otherwise known as one-bite potatoes) because they roast quickly and evenly. Feel free to use a colorful mix of red, yellow and even purple baby potatoes if you’d like.
- Zucchini - Medium sized zucchini are best for roasting. Large zucchini tend can be quite spongy and get soggy while cooking.
- Tomatoes – I like a mix of red and yellow cherry tomatoes as they maintain their shape when roasting but you can also use regular tomatoes on the vine cut into quarters.
- Olives – I like Kalamata olive here but feel free to use a mix of black and green olives if you’d prefer.
- Marinade – A bit of tomato paste along with fresh thyme, garlic and olive oil creates a marinade that the vegetables will roast in infusing them with rich flavor while keeping them tender and preventing them from drying out in the heat of the oven. It’s the key to making super flavorful roasted Mediterranean vegetables!
- Fresh Herbs – Once the roasted vegetables are out of the oven they are showered with a generous amount of freshly chopped basil and parsley for even more Mediterranean flavor.
How to Make Mediterranean Roasted Vegetables:
(Here are the basic steps and some helpful tips on how to make the recipe. Find the full directions in the recipe card at the bottom of the post.)
These Mediterranean vegetables are easy to make, just chop, flavor and roast.
- Start by stirring together the tomato paste, water, garlic, thyme and olive oil in a large bowl to create the marinade. Then prepare your vegetables.
- Cut the potatoes and zucchini into similar sized pieces. If your potatoes are small you can halve them, if they are larger you’ll want to cut them into quarters. Cut the zucchini lengthwise and then into 2-inch chunks.
- Add the potatoes and zucchini along with the olives to the marinade and stir to combine. Pour the mixture out onto a parchment-lined sheet pan and spread evenly into one layer. You should have a layer of sauce at the bottom of the vegetables (this is what will keep the vegetables tender as they roast).
- Place the sheet pan into the oven and roast for 20-25 minutes then add in the cherry tomatoes, stir and return the pan to the oven for another 20 minutes until the vegetables are tender and the sauce has thickened and coated the vegetables.
- Once the vegetables are out of the oven sprinkle with a bit of fresh basil and parsley and you are ready to serve.
- Enjoy the vegetables warm from the oven or at room temperature. Store leftovers in an airtight container in the fridge for 4-5 days.
Want to mix things up? Try these variations.
- Add chopped bell peppers or eggplant along with the other vegetables.
- Use a combination of black and green olives.
- Use vine tomatoes cut into quarters instead of cherry tomatoes.
- Use oregano instead of, or in addition to thyme for roasting.
- Use herbes de Provence instead of thyme for roasting.
- Serve with lentils for a vegetarian main.
- Add a can of rinsed and drained chickpeas to the sheet pan while roasting for a vegetarian main.
- Top with feta before serving.
More Mediterranean Vegetable Recipes:
Enjoy this easy and flavorful one-pan side dish of Mediterranean roasted vegetables featuring zucchini, potatoes, olives and cherry tomatoes. Seasoned with garlic, thyme, basil and parsley, this health Mediterranean vegetable recipe is a great way to add extra veggies to your meal. Serve as a side or vegetarian main.
For the marinade:
- 3 Tablespoons/42g tomato paste
- 2 Tablespoons/30ml extra-virgin olive oil
- ½ cup/120 ml filtered water
- 2 cloves of garlic, finely grated on a microplane
- ½ teaspoon fine sea salt
- ⅛th teaspoon finely ground black pepper
- 2 Tablespoons fresh thyme leaves (stems removed)
For the roasted vegetables:
- 1 ½ lbs/680g baby or one-bite potatoes, halved or quartered depending on size
- 3 medium zucchini, cut lengthwise then into 2-inch pieces
- ½ cup pitted Kalamata olives
- 1 lb/ 453g cherry tomatoes
- ¼ cup fresh chopped parsley
- ¼ cup fresh chopped basil
- Line a half-sheet pan with parchment and pre-heat oven to 400F.
- In a large bowl mix together the tomato paste, olive oil, water, grated garlic, salt, pepper and thyme leaves.
- Add potatoes, zucchini and olives to the marinade and stir to coat.
- Pour vegetables and marinade out onto sheet pan and spread into an even layer. Place in oven for 25 minutes.
- After 25 minutes, remove from oven add, cherry tomatoes, stir to coat and spread evenly into one layer. Return to oven for another 20 minutes or until cherry tomatoes are bursting and sauce has thickened and coated the vegetables.
- Remove from oven; sprinkle with chopped parsley and basil and serve warm or at room temperature. Store leftovers in an airtight container in the fridge for up to 4-5 days.
Add chopped bell peppers or eggplant along with the other
Use a combination of black and green olives.
Use vine tomatoes cut into quarters instead of cherry
Use oregano instead of, or in addition to thyme for
Use herbes de Provence instead of thyme for roasting.
Serve with lentils.
Add a can of rinsed and drained chickpeas to the sheet pan
Top with feta before serving.
Store in an airtight container in the fridge for up to 4-5
Gluten-Free, Grain-Free, Vegetarian, Vegan, Egg-Free, Nut-Free
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Amount Per Serving: Calories: 157Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 269mgCarbohydrates: 12gFiber: 4gSugar: 6gProtein: 3g
Nutritional information for recipes contained on this website, such as calories, fat, carbs, etc. are only estimates and are not guaranteed to be accurate.
Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she's been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.