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Mediterranean Roasted Red Potatoes and Veggies | Lemons and Basil
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4 from 1 vote

Mediterranean Roasted Red Potatoes and Veggies

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!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side
Cuisine: Mediterranean
Keyword: red potatoes, veggies
Servings: 6
Author: Kaylee Pauley


  • 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
  • 1/2 tsp crushed red pepper
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper


  • Preheat oven to 400 degrees.
  • Layer red potatoes, zucchini, yellow squash, onions, bell peppers, cherry tomatoes, and mushrooms on two medium baking sheets.
  • 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.
  • 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.
  • Serve as a side or toss in a power/grain bowl.