Roasted Mediterranean Vegetables Recipe - Vegetarian Times

Roasted Mediterranean Vegetables


Serves these luscious vegetables in a large, shallow pasta bowl.

  • 12Servings


  • 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


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

Nutrition Information

  • Calories: 89
  • Carbohydrate Content: 15 g
  • Fat Content: 3 g
  • Fiber Content: 2 g
  • Protein Content: 2 g
  • Sodium Content: 113 mg