Roasted Mediterranean vegetables recipe

(254 ratings)

This medley of roasted Mediterranean vegetables is a great dish for the whole family - healthy and delicious. Serve as a side dish or as a main with couscous and a hummus dip.

Roasted Mediterranean vegetables in a baking tray
(Image credit: TI Media Limited)
  • Vegetarian
Preparation Time20 mins
Cooking Time55 mins
Total Time1 hours 15 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories515 Kcal26%
Fat32 g46%
Saturated Fat4 g20%

These medley of roasted Mediterranean vegetables is such a simple dish to make and it's super-healthy as well.

The vegetables alone make fantastic side dish to grilled meat, fish or slices of griddled halloumi. But loaded up on to the garlic-infused couscous base and served with a good dollop of hummus, it's a great meat-free main - perfect for vegetarians or meat-free Mondays. This is one of our favourite dishes for summertime al fresco dining when the vegetables are in season so they're plentiful and well-priced. This serves 4 as a main course and takes and hour and 15 minutes to make, but a lot of that is just time for the veggies to roast in the oven. 


  • 12 baby new potatoes, halved
  • 2 tbsp olive oil
  • 1 red and 1 yellow pepper, deseeded and cut into chunks
  • 2 large courgettes, cut into thick slices
  • 2 small red onions, peeled and sliced
  • 2 cloves garlic, unpeeled, lightly squashed
  • 200g tub ready-grilled artichokes

To serve as a main dish:

  • 200g (7oz) couscous
  • 300ml (½ pint) hot stock or water
  • Zest and juice of 1 lime
  • Salt and freshly ground black pepper
  • 200g tub hummus




  1. Parboil the baby new potatoes for 8 minutes in already boiling water. Drain and set aside. Set the oven to 220°C/Gas Mark 7. Spoon the oil into a roasting tin and put in the oven to heat up for 5 mins, while you prepare the remaining vegetables.
  2. Mix the potatoes, fresh vegetables and garlic in the hot oil in the tin and roast for 40 mins, stirring occasionally. Add the artichokes to the pan for the last 5 mins of cooking.
  3. To serve as a main meal, put the couscous into a bowl, pour the hot stock or water over and leave for five mins, until the liquid is absorbed. Pick the roasted garlic cloves out of the roasting tray and squeeze the garlic purée out of the skins onto the couscous. Add the lime zest and juice and seasoning, to taste, then fluff up the couscous with a fork and mix thoroughly.
  4. Season the vegetables and serve with the couscous and hummus (drizzle with oil from the artichokes, if you like).

Top tips for making Mediterranean vegetables

Add sliced aubergine or leek instead of the artichokes, if you prefer. Just make sure to brush the aubergine slices well with olive oil so that they don't dry out while cooking.

Are roasted vegetables still healthy?

Yes! Roasted vegetables of different colours and varieties contain a wide range of nutrients. Cooking in a small amount of oil is a healthy and relatively low fat preparation method. Some vegetables, notably tomatoes, actually release more of their nutrients as they cook. Cooked tomatoes are a good source of lycopene, which is important for a healthy heart. Don't overcook the vegetables as their nutritional value can start to break down. 

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies