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Sheet Pan Roasted Mediterranean Vegetables

Sheet-Pan Roasted Mediterranean Vegetables

A flavorful sheet pan dinner of Roasted Mediterranean Vegetables. Just add a simple salad and some goat cheese and you have an easy weeknight dinner.
Course Main Course, Main Dishes and Wine Pairings
Cuisine Mediterranean
Keyword Sheet-Pan Roasted Mediterranean Vegetables
Servings 4
Author Jane, adapted from "Bazaar," Sabrina Ghayour


  • 1 medium eggplant, cut diagonally into 1/4-inch slices
  • 2 medium zucchinis, cut diagonally into 1/2-inch slices
  • 2 medium red bell peppers, cored, seeded, and cut into 6 lengthwise stripes
  • 3 small fennel bulbs, cut in halve lengthwise
  • 12 small potatoes, cut in halve
  • 1 tablespoon dried oregano
  • 1 tablespoon garlic granules
  • 1 tablespoons cumin seeds
  • 1/3 cup extra-virgin olive oil
  • kosher salt and freshly ground pepper


  • Preheat oven to 500 degrees F. Line a baking sheet with parchment paper.
  • In a large shallow bowl, add the vegetables, herbs, spices, olive oil. Mix well to evenly coat the vegetables. Season with kosher salt and pepper.
  • Transfer the vegetables to the baking sheet. Try not to overlap the vegetables for better browning. Roast for 15-20 minutes or until the vegetables have taken on a golden brown color and are cooked through.
  • Serve with a simple salad and some goat cheese of feta.