Mediterranean Roasted Red Potatoes and Vegetables

Prep: 10 minCook: 20 min6 servingsmediumMediterranean
Mediterranean Roasted Red Potatoes and Vegetables

Sheet pan roasted red potatoes, zucchini, bell pepper, cherry tomatoes, and mushrooms tossed with garlic, olive oil, and Italian herbs. Quick weeknight side dish with bright Mediterranean flavors, ready in under 25 minutes.

Ingredients

6 servings
  • 3 red potatoes, whole
  • 1 zucchini, whole
  • 1 sweet onion, whole
  • 1 bell pepper, whole
  • 20 cherry tomatoes, whole
  • 1 cup baby bella mushrooms, whole
    cremini mushrooms1:1vegetable

    similar earthiness

    Full guide →
  • 2 tablespoon extra-virgin olive oil
    avocado oil1:1oil

    neutral flavor

  • 3 clove garlic
  • 2 teaspoon Italian seasoning
    dried oregano + dried basil1:1herb

    fresh herb alternative

    Full guide →
  • 1 teaspoon dried thyme
  • ½ teaspoon crushed red pepper flakes
    cayenne pepper1/4 tsp per 1/2 tspspice

    more intense heat

  • ½ teaspoon sea salt
  • ½ teaspoon ground black pepper

Instructions

  1. 1

    Preheat oven to 400 degrees F (400°F).

  2. 2

    Layer red potatoes, zucchini, sweet onion, bell pepper, cherry tomatoes, and baby bella mushrooms on two medium baking sheets.

  3. 3

    Mix olive oil, garlic, Italian seasoning, dried thyme, crushed red pepper flakes, sea salt, and ground black pepper in a small bowl.

  4. 4

    Combine mixture, then distribute spoonfuls of seasoned oil over vegetables on both sheets.

  5. 5

    Toss vegetables with hands to coat evenly.

  6. 6

    Roast for 18-20 minutes or until vegetables are cooked through, stirring after 10 minutes.

  7. 7

    Check potatoes for doneness before removing from oven.

  8. 8

    Serve as a side dish or toss into a grain or power bowl.

Tips

Tip 1

Cut vegetables to similar sizes for even roasting.

Tip 2

Stir vegetables at midway point to ensure even cooking.

Tip 3

Potatoes are done when fork-tender; check before removing.

Good to Know

Storage

Refrigerate in airtight container for up to 4 days.

Make Ahead

Prepare and chop vegetables up to 1 day ahead. Store covered in refrigerator. Mix seasoning oil just before roasting.

Serve With

Serve warm or at room temperature as a vegetable side, or toss into grain bowls, salads, or pasta dishes.

See pairing guide →

Common Mistakes

Watch

Skip stirring at midpoint to avoid uneven roasting and undercooked potatoes.

Watch

Overcrowd baking sheets to avoid steaming instead of roasting; use two sheets as directed.

Substitutions

baby bella mushrooms
cremini mushrooms1:1vegetable

similar earthiness

Full guide →
Italian seasoning
dried oregano + dried basil1:1herb

fresh herb alternative

Full guide →
crushed red pepper flakes
cayenne pepper1/4 tsp per 1/2 tspspice

more intense heat

Full guide →
extra-virgin olive oil
avocado oil1:1oil

neutral flavor

Full guide →
Find more substitutions →