Featured Reader Review
Rich said, “Ok! This precise recipe blew us away w/ its lovely texture to go w/ our FarmersMarketPurchased fresh veggies. Thanks!”
If there’s one side dish that never fails to impress, it’s a tray of perfectly roasted vegetables. This sheet pan roasted vegetables recipe is endlessly versatile, packed with vibrant color and caramelized flavor, and finished with a tangy balsamic vinaigrette that brings it all together. It’s like ratatouille — but so much simpler.
Whether you’re planning a holiday menu or pulling together a weeknight dinner, these easy roasted vegetables are always a good idea (and a reminder that side dish recipes don’t need to be basic). They pair effortlessly with everything from bistro-style steak frites to juicy, grilled marinated chicken or even spooned over creamy polenta for a hearty vegetarian main.
Easy, Homemade Balsamic Vinaigrette
This simple homemade dressing is what takes the Mediterranean roasted vegetables from basic to restaurant-worthy. It’s bold, punchy, and so much more flavorful than anything from a bottle. You’ll whisk together olive oil, aged balsamic vinegar, a bit of Dijon mustard, and fresh garlic. The result? A tangy-sweet glaze that clings to every caramelized bite.
And. P.S. I recommend a double batch so you can enjoy over salads and grain bowls all week long!
Serving Suggestions
These roasted vegetables are the definition of versatile. Here are a few of our favorite ways to use them:
- As a vibrant side for slow-roasted salmon or roast chicken
- Tucked into warm grain bowls with farro or quinoa
- Folded into omelets or frittatas
- Layered in a veggie sandwich with melty cheese
- Tossed with pasta, a splash of reserved pasta water, and more of that balsamic vinaigrette
They’re just as at home next to a juicy pan-seared pork chop as they are piled onto a crispy chicken cutlet with lemony greens.
My Best Tips
- Cut all the veggies to be roughly the same size. This ensures they roast and cook evenly.
- Don’t overcrowd the pan–roast in a single layer. Use two sheet pans if needed to give the veggies space to roast, not steam.
- Roast at high heat. 425°F is the sweet spot for getting crisp edges and tender centers.
- Add the vinaigrette while warm. This helps the veggies soak up all that flavor.
- Finish with fresh herbs. Basil is a must, but parsley or thyme work well too.
Want to add a bit of richness? Try topping with crumbled goat cheese, a sprinkle of Parmesan, or a spoonful of ricotta salata.
Switch Up The Veggies
These oven roasted vegetables are a classic clean-out-the-fridge kind of recipe. Use what you’ve got!
Keep in mind that some vegetables (e.g., roots and tubers, such as beets, carrots, rutabaga, turnips, and radishes) take longer to cook than others. I tested this again last winter with a hearty mix of sweet potatoes, parsnips, butternut squash, and Brussels sprouts, and it was delicious.
If you love this style of low-effort, high-reward side dish, don’t miss our crispy pork cutlet Milanese or pastina with tomatoes and fennel, both of which would pair beautifully with these veggies for a colorful holiday spread or dinner party menu.
These Mediterranean roasted vegetables are the kind of recipe every home cook should have in their back pocket. They’re simple, seasonal, and packed with flavor — and they just happen to be good for you, too. If you give this recipe a try, be sure to leave a review and ⭐️⭐️⭐️⭐️⭐️ rating below!
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More vegetable dishes to try!
10-Minute Sautéed Garlic Spinach and White Beans Sicilian Cauliflower with Golden Raisins & Pine Nuts Tender Grilled Eggplant Skewers with Za’atar Hearty Farro Salad with Honey Mustard Vinaigrette No Cook Kale and Brussels Sprout Salad
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Sheet Pan Roasted Vegetables (Easy Side Dish)
Video
Equipment
Ingredients
- 1 large red onion, thinly sliced into half moons
- 1 medium eggplant, cut into ½" cubes
- 2 bell peppers, any color, seeded and cut into strips
- 1 large (or 2 medium) zucchini, cut into ½" cubes
- 5 Roma tomatoes, cut into quarters, length wise
- ⅓ cup extra virgin olive oil, divided
- 1½ tsp Kosher salt, divided
- ¼ tsp freshly ground black pepper
- 1 Tbsp balsamic vinegar
- 2 tsp pomegranate juice
- 1 Tbsp fresh thyme, finely chopped
- 2 medium garlic cloves, finely chopped
- 2 Tbsp fresh basil, thinly sliced or hand ripped
- Flaky sea salt, for serving
Instructions
- Preheat the oven to 450F, then prepare two sheet pans and line them with parchment paper.
- Roast the veggies. Place the prepped vegetables on each sheet pan in an even layer, then drizzle with 3 Tbsp olive oil, 1 tsp Kosher salt, and ¼ tsp black pepper. Place in a hot oven and cook until tender, about 30-35 minutes, tossing once halfway through.
- Make the sauce. In a mason jar, combine remaining ~3 Tbsp olive oil, 1 Tbsp balsamic, 2 tsp pomegranate juice, 1 Tbsp chopped thyme, 2 cloves chopped garlic, and ½ tsp Kosher salt. Seal tightly, then shake (or whisk well).
- Finish, then serve. Drizzle the roasted vegetables with the sauce, then garnish with 2 Tbsp thinly sliced basil and a generous pinch of flaky sea salt.
Notes
- Serves 4-6, depending on how hearty the other sides are.
- Leftovers will keep for up to 5 days when stored in a fridge in an airtight container.
- Variation in cook time: Cook time will depend on the size of the veggies; increase or decrease until they are tender enough for your personal taste.
I followed your recipe step by step, but my veggies were soggy. What did I do wrong? Only change was I used less, since only 2 of us, and cooked at 450 for 25 mins. The flavor of the dressing and combination of the veggies were great, but just too soggy. I’ll retry again using larger pieces and less olive oil maybe? Thanks for any tips.
Hi Tracy! I definitely prefer the vegetables to be tender, but for sure you could cut large pieces and begin checking them sooner. Zucchini, tomatoes, and bell peppers all tend to become soft when roasted. The eggplant should be a little more on the firm side. But in general, they will NOT be crispy (like a potato is when roasted). Let me know if you have other questions. xo, Ari
So good on the 2nd try, thank you! I cut my veggies larger this time and used a little less olive oil. Soft, like you said but oh so good! Thank you.
Thanks so much for coming back to share your feedback, Tracy!! Really appreciate it and so glad you are loving it! xo, Ari
Ok! This precise recipe blew us away w/ its lovely texture to go w/ our FarmersMarketPurchased fresh veggies. Thanks!
Thank you, Rich! It’s got a lot of flavor for being such a simple side dish recipe. Enjoy! xo, Ari