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5 from 7 votes

Mediterranean Roasted Vegetables

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: Mediterranean, Middle Eastern
Keyword: Mediterranean roasted vegetables, Mediterranean vegetable bake
Servings: 4 servings
Calories: 223kcal
Author: Samantha Ferraro
Cost: $5



  • 2 globe eggplant peeled and cut into 1 inch cubes
  • 1 whole cauliflower cut into small florets
  • 1 pint cherry tomatoes
  • 1 red onion sliced into thin wedges
  • 3 tablespoons olive oil
  • Lemon wedges for garnish
  • Chopped parsley for garnish

Spice MIx


  • Pre-heat oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper.
  • Layer prepped vegetables on baking sheet in a single layer.
    2 globe eggplant, 1 whole cauliflower, 1 pint cherry tomatoes, 1 red onion
  • Stir spice mix together and season vegetables with spices and drizzle with olive oil. Give everything a good toss so the vegetables are evenly and generously coated with the spices and olive oil.
    1 tablespoon za'atar, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/4 teaspoon turmeric, 1/2 teaspoon Kosher salt or sea salt
  • Roast vegetables for 30-35 minutes until tender and slightly caramelized.
  • Once done, remove from oven and garnish with lemon juice and chopped parsley.


Oven temps may vary so keep an eye on the vegetables at the 20 minute mark. 
The vegetables used can be prepped ahead of time, however the eggplant may oxidize but will still roast just fine. 


Calories: 223kcal | Carbohydrates: 29g | Protein: 7g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 354mg | Potassium: 1274mg | Fiber: 12g | Sugar: 15g | Vitamin A: 793IU | Vitamin C: 104mg | Calcium: 92mg | Iron: 3mg