Mediterranean Vegetable Roastie

The Mediterranean Vegetable Roastie is a colorful, flavorful dish that celebrates the best of fresh vegetables. Baby potatoes provide a soft, comforting base, while zucchini, eggplant, bell peppers, red onion, and cherry tomatoes roast to caramelized perfection. Lightly seasoned with olive oil, Mediterranean herbs, and spices, these roasties are both healthy and satisfying. Optional additions like feta cheese, fresh herbs, and a squeeze of lemon elevate the flavors. Perfect as a side dish, light lunch, or appetizer, they pair beautifully with dips and sauces for a complete Mediterranean-style meal.

Time

Prep Time: 20 minutes

Cook Time: 35–40 minutes

Total Time: 55–60 minutes

Ingredients

Vegetables:

500 g baby or small potatoes, boiled and lightly mashed or grated

1 zucchini (courgette), sliced

1 eggplant (aubergine), diced

1–2 bell peppers (red, yellow, green), sliced or diced

1 red onion, sliced

1 cup cherry tomatoes

Optional: carrots, spinach

Binding & Base Ingredients:

2–3 tbsp wheat flour (or semolina, or a mix of flours like oats, gram, and rice flour)

2–3 tbsp milk

1 tsp baking powder (optional)

1–2 eggs (optional)

Seasoning & Flavor:

2–3 tbsp olive oil

1 tsp dried oregano

1 tsp dried basil

½ tsp thyme or sumac

½ tsp paprika (smoked or sweet)

½ tsp garlic powder or 1 clove minced garlic

Optional: pinch turmeric or cumin

Salt and black pepper to taste

Juice of ½ lemon

Optional Additions:

¼ cup crumbled feta cheese

Fresh parsley, basil, or thyme for garnish

Dipping sauce: tomato-corn relish, yogurt dip, or harissa-yogurt dip

Instructions

Preheat oven
Preheat the oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease with olive oil.

Prepare the potato base
Boil small potatoes until tender. Mash lightly or grate them. In a bowl, mix with flour, milk, and baking powder (if using). Add eggs for a firmer texture if desired. Season lightly with salt and pepper.

Prepare the vegetables
In a large bowl, combine zucchini, eggplant, bell peppers, red onion, cherry tomatoes, and optional vegetables. Drizzle with olive oil, sprinkle with dried herbs, paprika, garlic, and other spices. Toss until evenly coated.

Assemble the roastie
Spread the potato mixture evenly on the baking tray as a base layer. Arrange the seasoned vegetables on top. Optionally, crumble feta cheese over the vegetables.

Bake
Roast in the preheated oven for 35–40 minutes, or until vegetables are tender and slightly caramelized. Halfway through, toss vegetables gently to ensure even roasting.

Finish and serve
Remove from the oven, drizzle with fresh lemon juice, and garnish with fresh herbs. Serve warm with your choice of Mediterranean dips or sauces.

Tips & Variations

Potato Base: For extra creaminess, use mashed potatoes. For a firmer texture that holds the vegetables well, lightly grate the potatoes and mix with flour and egg.

Vegetable Choices: Feel free to add other Mediterranean favorites such as mushrooms, artichoke hearts, or thinly sliced carrots. Leafy greens like spinach can be added in the last 5 minutes of roasting.

Herb and Spice Variations: Mix and match dried or fresh herbs—oregano, thyme, basil, rosemary, or parsley all work well. Smoked paprika adds a subtle depth, while a pinch of cumin or sumac gives a Middle Eastern twist.

Cheese Options: Feta provides tangy saltiness, but goat cheese or Parmesan are great alternatives. Sprinkle cheese halfway through baking for a melted top.

Cooking Method: Roast vegetables on a single layer to ensure even cooking. Toss halfway through for even caramelization.

Serving Suggestions: Serve warm with Mediterranean dips such as yogurt-tahini sauce, harissa-yogurt dip, or a fresh tomato-corn relish. They also pair well with grains like couscous or quinoa.

Make Ahead: Vegetables can be prepped in advance, and the potato base can be mixed ahead of time. Assemble and roast just before serving for maximum freshness.

Lemon Finish: A squeeze of fresh lemon juice right before serving brightens the flavors and balances the richness of the potatoes and cheese.

Q&A

Q: Can I make this roastie vegan?
A: Yes. Omit the eggs and feta cheese. Use a plant-based milk alternative and ensure the potato base binds well with flour or a flax egg.

Q: Can I use frozen vegetables?
A: Yes, but thaw and drain them well before roasting to avoid excess moisture.

Q: Can I make this ahead of time?
A: Yes. Prepare the potato base and vegetables separately, then assemble and roast when ready.

Q: How can I make the potatoes extra crispy?
A: Roast at a higher temperature for the first 10–15 minutes, or brush lightly with olive oil before baking.

Q: What can I serve this with?
A: Serve warm with Mediterranean dips such as yogurt-tahini sauce, harissa-yogurt dip, or tomato-corn relish. It also pairs well with grains like couscous, quinoa, or rice.

Nutrition

(per serving, serves 4)

Calories: ~280

Fat: 12g

Saturated Fat: 3g

Carbohydrates: 38g

Sugar: 6g

Fiber: 6g

Protein: 8g

(Values are approximate and will vary depending on exact ingredients and portion sizes.)

Conclusion

This Mediterranean Vegetable Roastie is a vibrant, flavorful, and healthy dish that highlights the best of seasonal vegetables. With a soft potato base, roasted Mediterranean vegetables, fragrant herbs, and optional feta cheese, it delivers a satisfying combination of textures and flavors. Quick to assemble and versatile, it can serve as a side, light lunch, or appetizer. Garnish with fresh herbs and a squeeze of lemon for a bright, Mediterranean finish, and pair with dips or grains for a wholesome meal.