Mediterranean Roast Vegetables

Mediterranean Roast Vegetables

9 Reviews 2 Pics
  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 25 m
Recipe by  anonymous

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

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (9)

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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 work for 6 people. It's a large recipe for four.



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. I drizzled on just enough oil to coat the veggies before roasting. I used white balsamic vinegar, but only used a small amount. Even that amount threatened to overpower the vegetables. I halved this recipe AND skipped the potatoes and this still made a good bit - more than two servings. Because I was roasting a chicken, I needed to roast these veggies at 350 F. After one hour mine were done perfectly at that temperature.



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 half bunch of asparagus (slightly wilted), 1 zucchini, 8 cloves of garlic and 6 cherry tomatoes that had seen better days. I used just enough oil to coat, then before serving drizzled just a touch more and sprinkled with sea salt & a squeeze of lemon instead of the balsamic vinegar. This was a great way to clean out that veggie drawer! Even with only 1 potato my veggies served 4 with plenty leftover for tomorrow's lunch. Yum. (oh, baked at 400 for 45 minutes)

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Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet



previous recipe:

Kathy's Roast and Vegetables


next recipe:

Mediterranean Yellow Rice and Vegetables