Mediterranean Roast Vegetables

Mediterranean Roast Vegetables

anonymous 0

"These wonderfully-flavored vegetables make a delicious companion to roasted meat. You can use whatever vegetables you prefer."


1 h 25 m {{adjustedServings}} servings 675 cals
Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 675 kcal
  • 34%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 112g
  • 36%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1244 mg
  • 50%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated.
  3. Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.
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Your rating



  1. 12 Ratings


The flavor of this dish is nice, but if I made it again I would cut way back on the oil and the vinegar. It called for far too much and the veggies were drowning. Also, the recipe will easily wo...

I took the submitter's suggestion and used vegetables I had on hand. I used sweet red pepper, zucchini, and vidalia onion. I chose not to use potatoes as I was already serving rice with my meal....

Like anonymous suggested I used what I had, which was 1 fennel bulb, 1 potato (about to sprout), 3 half used onions (I kept forgetting I had already started one), 3/4 of a red bell pepper, a hal...