Oven Roasted Vegetables - Roasted to perfection, bell peppers, onions, garlic, zucchini, and potatoes are served with a creamy hummus dip, making this the perfect cozy, Mediterranean snack!
There is nothing better than deliciously caramelized veggies with beautiful char marks, seasoned to perfection, and these Mediterranean oven roasted vegetables are my favorite! Served as a quick and easy vegetable side dish or for an appetizer or healthy snack, I like to eat it with homemade hummus. Although Baba Ganoush would work just as well!
If I were to tell you everything you need to know about roasting vegetables, it would mainly consist of two things: one, veggies should roast with other similar veggies to cook evenly like in this Loaded & Baked Eggplant, and two, the temperature has to be just right. Other than that, simple roasted vegetables are a breeze!
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Why You’ll Love This Recipe
- You can customize the veggies to whatever you prefer.
- Enjoy them as is, or use them as a part of other recipes.
- Leftovers reheat well and are just as good!
- It’s a healthy and simple way to make vegetables fun. Even the kids will love them!
Ingredients for Easy Mediterranean Veggies
- Zucchinis, bell peppers, and onions: Cut the zucchini in half and chop into large chunks. You can use whatever color bell pepper you want; I prefer to use all the colors! Chop them into large chunks, and the same goes for the onions.
- Baby potatoes: These need to be boiled ahead of time and then smashed with the bottom of a glass.
- Whole garlic: Keep the garlic bulb whole, and cut the top off. That way, once it is roasted, it’s easy to squeeze the garlic out.
- Avocado spray: Helps prevent sticking but also gives them caramelized edges.
- Seasoning: Garlic powder, dried oregano, salt, and pepper.
For the Hummus Spread
- Chickpeas: You’ll need one can of chickpeas (aka garbanzo beans). Drain and rinse them, and pick out any loose skin. You can also remove all the peels if you want.
- Tahini: This is a sesame paste that adds a delicious nutty flavor to the hummus. This, combined with puréed chickpeas, is the base of the hummus dip.
- Olive oil: Gives the dip a smooth consistency. You’ll also need some more for drizzling on top just before serving.
- Lemon juice: Brightens up the dip. The acid and citrus flavors are a nice balance to the earthiness of hummus.
- Garlic: I use just 1 clove of garlic in my hummus, but if you prefer a stronger garlicky flavor, feel free to add more.
- Cold water: To adjust the consistency of the dip. You may need up to ½ a cup, depending on how thick you like it.
- Paprika and chopped parsley: For garnish.
See the recipe card for the full information on recipe ingredients and quantities.
How to Roast Vegetables in the Oven
Step 1: Arrange all of the vegetables, including the head of garlic, on a baking sheet, being careful not to overlap them. If they don’t all fit in a single layer, you may need to use two sheets.
Step 2: Drizzle with oil and sprinkle with garlic powder, oregano, salt, and pepper. Place the tray in a preheated 450°F oven and roast for 30-35 minutes, flipping halfway.
Step 3: Once they are tender and slightly caramelized, you can remove the veggies and let them cool while you make the hummus.
Step 4: In a blender or food processor, combine the beans, tahini, oil, lemon juice, garlic, and salt and blend until smooth. As it mixes, gradually add water until it has reached your desired consistency.
Step 5: Spread hummus onto a serving platter and drizzle with oil. Sprinkle paprika over the top and then arrange the roasted veggies on or around the hummus. Squeeze out the roasted garlic cloves, garnish with parsley, and finish with just one more drizzle of oil.
Enjoy this vibrant, Mediterranean vegetable platter full of earthy, heavenly, and nourishing flavor!
FAQs and Tips for Roasting Vegetables
To get the best caramelization and char on your veggies, you want to hit them with high heat. Anywhere between 400°F and 450°F is ideal, depending on how long you have (the lower the heat, the longer it takes) and how large your veggies are.
If your veggies are cut thin, you don’t want the heat too high, or they’ll burn.
For even roasting, it’s important to roast similar vegetables together. Root veggies, for example, should be roasted together. This includes squash, beets, and usually includes potatoes, but because we boiled them first, they already had a head start.
Cruciferous veggies like broccoli, cauliflower, and Brussels sprouts do well together, but they can also be roasted with things like bell peppers, onions, asparagus, eggplant, and zucchini.
It’s important to make sure they’re all cut to similar sizes, and if there are veggies that have a higher water content, like zucchini, you may want to add them to the tray a few minutes into the roasting time.
There could be a few reasons. The first is that they were overlapping without enough space between for the heat to circulate. This causes them to steam instead of crisp up, which is why we don’t cover them to roast them.
It may also be because the heat wasn’t high enough and they take too long, so they’re overdone. It can also happen if you use too much oil.
What to Serve with Roasted Mediterranean Vegetables
Enjoy your delicious roasted vegetables and creamy hummus dip as an appetizer or snack!
Serve it family-style, where everyone eats off the same plate. You can use a fork to pick up the veggies and scoop up some hummus on the way.
Or scoop up a bit of everything into individual bowls.
You can also scoop it up with a piece of fresh homemade pita bread.
Enjoy it as part of a larger meal and include other Mediterranean-inspired favorites such as juicy beef kababs, a Greek chicken quinoa bowl, grilled pork kebabs, or grilled chicken shawarma with an easy garlic yogurt sauce.
More Side Dish Recipes
- Idaho Potato Salad No Mayo
- Cucumber Radish Salad
- Creamy Dill Pickle Potato Salad
- Corn on the Cob Instant Pot (Frozen or Fresh)
- Spinach Strawberry Salad with Pecans
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📖 Recipe
Mediterranean Oven Roasted Vegetables
Equipment
- baking sheet large
Ingredients
For the Roasted Vegetables
- 2 small zucchini sliced in half then chopped to big pieces
- 2 cups bell pepper (any color), coarsely chopped
- 1 red onion coarsely chopped
- 1 lb baby potatoes cooked then squashed
- 1 whole garlic top removed
- avocado oil spray
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
- sea salt & pepper to taste
For Creamy Hummus Dip
- 15 oz chickpeas or garbanzo beans, drained and rinsed (peel removed if desired)
- 2 tablespoons tahini
- 2 tablespoons olive oil plus more for garnish
- 2 tablespoons lemon juice
- 1 clove garlic peeled
- sea salt to taste
- cold water as needed for desired consistency about ½ cup
- sprinkle paprika for garnish
- 1 tablespoon parsley finely chopped for garnish, or to taste
Instructions
- Preheat the oven: Set your oven to 450°F (230°C) and let it fully preheat while you prep the veggies.
- Prep the vegetables: On a large baking sheet, arrange the sliced zucchini, bell peppers, red onion, whole garlic cloves, and cooked potatoes. (For the potatoes, give them a gentle smash using the bottom of a glass to help them crisp up nicely.)Drizzle everything with olive oil and season generously with garlic powder, dried oregano, salt, and pepper. Toss gently to coat.
- Roast the veggies: Roast in the preheated oven for 30–35 minutes, or until the vegetables are tender and lightly caramelized. Be sure to flip them halfway through so they cook evenly and get those beautiful golden edges.
- Make the hummus dip: While the veggies roast, add the white beans, tahini, olive oil, lemon juice, garlic, and salt to a food processor or blender. Blend until smooth, adding water a little at a time until you reach your desired consistency. If it feels too thick, just add a splash more water.
- Assemble and serve: Spread the creamy hummus onto a large serving platter and drizzle with a little olive oil. Sprinkle with paprika for a pop of color.Pile the roasted veggies right on top and around the hummus. Squeeze the roasted garlic cloves out of their skins and add them to the platter (they’re pure gold!). Finish with a sprinkle of fresh parsley and another drizzle of olive oil if you like.
- Serve warm or at room temperature. This makes a stunning appetizer, a vibrant side, or even a light main with some warm pita bread on the side. Enjoy!
Notes
- Smash the potatoes gently: Use the bottom of a glass or jar to press them just enough to flatten—this helps them get crispy edges in the oven without falling apart.
- Don’t overcrowd the pan: Spread the veggies out in a single layer with a little space between pieces. If they’re too crowded, they’ll steam instead of roast.
- Taste the hummus as you go: Everyone’s taste is different—feel free to adjust the lemon juice, salt, or garlic to your liking.
- Make ahead: The hummus can be made up to 3 days in advance and stored in the fridge. Roasted veggies also reheat well!
Substitutions
- Beans: If you don’t have chickpeas (aka garbanzo beans), white beans work just as well for the hummus.
- Tahini: No tahini? You can substitute with plain Greek yogurt for a creamier, tangier dip—or even peanut butter or sunflower seed butter!
- Vegetables: Use what you have! Eggplant, carrots, mushrooms, or sweet potatoes are all great roasting options.
- Herbs & spices: Swap oregano with Italian seasoning, thyme, or rosemary. Add smoked paprika or cumin for a different flavor twist.
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