Lemons and Basil

Mediterranean Roasted Red Potatoes and Veggies

For those of you who follow me on Instagram, you may already know that our little Adelaide has arrived! 🙌🏻💕 She was born Saturday, September 9th at 11:19pm and is just a little over a week and a half old. She is beautiful and perfect and our hearts are so full. Big brother absolutely adores her and constantly wants to hold, kiss, or check on her. I plan to share a post soon with some pictures and a few details about her birth story. But for today, we’re back to food and checking out these tasty Mediterranean Roasted Red Potatoes and Veggies!

I first made these roasted veggies to go in a Barley Grain Bowl with Avocado and Hummus {a recipe I’ll be sharing soon}, but couldn’t stop snacking on them while assembling the bowls. So while there’s nothing overly new or exciting about them, I couldn’t help but feel like they need a little extra attention and a post of their own.

Essentially I chopped up several of my favorite vegetables, drizzled them in olive oil, then covered them in fresh garlic, dried herbs and a little salt and pepper. Easy as can be, yet full of flavor, nutrition and color – all things I strive for when creating meals for our family and to share with you!

*There’s a sneak peek at the Barley Grain Bowl with these roasted veggies at the bottom!

*NOTE: I took this photo and then immediately realized I needed to separate this to two pans, but forgot to take another photo before putting in the oven. Be sure to spread the veggies out on two pans in more of a single layer as opposed to how I have them shown above! 😌

Barley Grain Bowl with Roasted Veggies Avocado and Hummus – recipe coming soon!

Mediterranean Roasted Red Potatoes and Veggies
Prep time
Cook time
Total time
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.