Roasted Mediterranean Vegetables

  • Low Carb
  • Vegan
  • Vegetarian

Grab a bite of the varied and far-reaching Mediterranean cuisine with our Roasted Mediterranean Vegetables. Known for its fresh herbs and clean flavors, Mediterranean cuisine is celebrated for its fresh and uncomplicated take on classic dishes. This unique cuisine has an abundance of influences from various regions including Southern Spain, the Greek Isles, the Italian Riviera, and Lebanon.

Our Roasted Mediterranean Vegetable recipe makes for a healthy yet filling snack, appetizer, or side dish with a Mediterranean twist. It features the Mediterranean Spice Blend, a zesty and earthy flavor combination created through the blending of crushed Aleppo chiles, garlic, oregano, and accents of parsley, thyme, peppercorns, bell pepper, mustard, and onion. This dish is vegan, vegetarian, and low-carb, making it great for those on a special diet.

Curious Spoon Culinary Team
Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:


Yield 4
  • 1 bunch Asparagus, trimmed and cut into large pieces
  • 2 medium Red Bell Peppers, chopped
  • 1 medium Red Onion, sliced
  • 1 Zucchini, chopped
  • 1 Yellow Squash, chopped
  • 2 large Portabella Mushrooms, cleaned and chopped
  • 1 tbsp. Olive Oil
  • 2 tbsp. Curious Spoon Mediterranean Spice Blend

From the Kitchen

  • Knife
  • Cutting Board
  • Large Mixing Bowl
  • Baking sheet
  • Foil
  • Tongs or spatula

Notes from the Chef:

A nice garnish for these tasty veggies is crumbled feta and chopped herbs!

Make it a meal:
Serve with Beef Kofta for a delicious meal.
Pairs well with:
Pairs well with lemony Riesling.
  1. 1

    Prep all ingredients.

  2. 2

    Preheat oven to 450°F. Line large baking sheet with aluminum foil and set aside.

  3. 3

    Mix asparagus, red peppers, red onion, zucchini, yellow squash, portabella mushrooms, olive oil, and Curious Spoon Mediterranean Spice Blend in a large mixing bowl until vegetables are evenly coated with oil and spice blend.

  4. 4

    Spread vegetables on sheet pan, transfer to oven, and roast for 8 minutes. Use tongs to flip vegetables, and roast for additional 8 minutes.

  5. 5

    Remove from oven, transfer to platter, and serve.