Roasted Mediterranean Vegetables Recipe

Name: Roasted Mediterranean Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 Tbs. olive oil, divided; 1 1-lb. pkg. baby carrots; 1 lb. red potatoes, cut into 1 1/2-inch chunks; 1 red pepper, seeded and cut into 1 1/2-inch chunks; 1 yellow bell pepper, seeded and cut into 1 1/2-inch chunks; 1 small red or sweet onion, cut into 1/2-inch wedges; 4 cloves garlic, minced; 2 Tbs. balsamic vinegar; 1/2 tsp. salt; 1/4 tsp. freshly ground black pepper; 1/2 cup kalamata olives, optional; 1/4 cup sliced fresh basil leaves

Servings: persons

2 1/2 Tbs. olive oil, divided
1 1-lb. pkg. baby carrots
1 lb. red potatoes, cut into 1 1/2-inch chunks
1 red pepper, seeded and cut into 1 1/2-inch chunks
1 yellow bell pepper, seeded and cut into 1 1/2-inch chunks
1 small red or sweet onion, cut into 1/2-inch wedges
4 cloves garlic, minced
2 Tbs. balsamic vinegar
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/2 cup kalamata olives, optional
1/4 cup sliced fresh basil leaves

1
Preheat oven to 425F.
2
Lightly oil large shallow metal roasting pan or bottom of broiler pan with 1/2 Tbs.
3
oil.
4
(Do not use a glass dish or vegetables will not brown.)
5
Place carrots and potatoes in pan.
6
Drizzle remaining oil over vegetables; toss to coat.
7
Roast vegetables 10 minutes.
8
Add peppers, onion and garlic to pan; toss to coat.
9
Continue to roast until vegetables are browned and tender, stirring once, about 20 to 25 minutes.
10
Add vinegar, salt and pepper; toss to coat.
11
Stir in olives if using.
12
(At this point, vegetables may be covered and refrigerated up to two days before serving.)
13
Stir in basil.
14
Serve warm or at room temperature.

688

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 1/2 Tbs. olive oil, divided, 1 1-lb. pkg. baby carrots, 1 lb. red potatoes, cut into 1 1/2-inch chunks, 1 red pepper, seeded and cut into 1 1/2-inch chunks, and more.

Yes, Roasted Mediterranean Vegetables falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Mediterranean Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions