Mediterranean Roasted Red Potatoes and Veggies
Prep time
Cook time
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These Mediterranean Roasted Red Potatoes and Veggies are loaded with herbs and bursting with flavor. Add them to a hearty grain bowl for optimal nutrition!
Recipe type: Side
Cuisine: Mediterranean
Serves: 6
  • 3 red potatoes, cubed
  • 1 large zucchini, cut into 1” pieces
  • 1 large yellow squash, cut into 1” pieces
  • 1 sweet onion, cut into 1” pieces
  • 1 bell pepper, cut into 1” pieces
  • 20 cherry tomatoes, halved
  • 1 cup sliced baby bella mushrooms
  • 2 tbsp extra virgin olive oil
  • 3 garlic cloves, minced
  • 2 tsp Italian seasoning
  • 1 tsp dried thyme
  • ½ tsp crushed red pepper
  • ½ tsp sea salt
  • ½ tsp black pepper
  1. Preheat oven to 400 degrees.
  2. Layer red potatoes, zucchini, yellow squash, onions, bell peppers, cherry tomatoes, and mushrooms on two medium baking sheets.
  3. Mix olive oil, minced garlic, Italian seasoning, dried thyme, crushed red pepper, salt and black pepper to small bowl. Mix to combine, then drop spoonfuls of seasoned oil over prepped veggies on both baking sheets, use hands to toss and coat.
  4. Roast in the oven for 18-20 minutes or until all vegetables are cooked through, be sure to check the potatoes. Remove both pans and stir after 10 minutes of roasting.
  5. Serve as a side or toss in a power/grain bowl.
Recipe by Lemons and Basil at