Follow these simple steps for perfectly roasted, caramelized, and flavourful Mediterranean vegetables every time.

1. Preheat and Prepare: Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet (or two if necessary to avoid overcrowding) with parchment paper for easier cleanup. This also helps prevent sticking and promotes even browning.
2. Chop the Vegetables: Wash and thoroughly dry all your vegetables. Patting them dry is important; excess moisture will cause them to steam rather than roast. Chop the red onion, bell peppers, zucchini, and yellow squash into roughly uniform 1-inch pieces. Keeping the size consistent ensures even cooking. Leave the cherry tomatoes whole. Smash or roughly chop the garlic cloves.
3. Combine and Season: Place all the chopped vegetables, whole cherry tomatoes, and smashed garlic onto the prepared baking sheet(s). Drizzle generously with the extra virgin olive oil. Sprinkle evenly with the dried oregano, dried thyme, optional dried rosemary, sea salt, and freshly ground black pepper.
4. Toss to Coat: Use your hands or a large spoon to toss everything together directly on the baking sheet. Ensure every piece of vegetable is lightly coated with olive oil and seasonings. Spread the vegetables out into a single layer. Crucially, do not overcrowd the pan. If necessary, use two baking sheets. Overcrowding traps steam and prevents the vegetables from caramelizing properly, resulting in soggy vegetables instead of roasted ones.
5. Roast: Place the baking sheet(s) into the preheated oven. Roast for 30-40 minutes. About halfway through the cooking time (around the 15-20 minute mark), toss the vegetables with a spatula. This helps them cook and brown evenly on all sides. If you are adding Kalamata olives, now is a good time to sprinkle them over the vegetables.
6. Check for Doneness: The vegetables are done when they are tender, slightly browned, and caramelized around the edges. The bell peppers and onions should be soft and sweet, the zucchini and squash tender, and the cherry tomatoes should have burst and released some of their juices. Pierce a piece of zucchini or pepper with a fork – it should go through easily. If you prefer more caramelization, you can roast for an additional 5-10 minutes, keeping a close eye to prevent burning.
7. Finishing Touches (Optional): Once removed from the oven, you can enhance the flavours further. Squeeze fresh lemon juice over the hot vegetables for a bright, acidic lift. Sprinkle with crumbled feta cheese for a salty, creamy contrast. Garnish with fresh chopped parsley or basil for a burst of freshness.
8. Serve: Serve the Mediterranean roasted vegetables warm or at room temperature. Enjoy!