A vibrant sheet pan bursting with vibrant color and flavor! This recipe combines purple cauliflower, rainbow carrots, crisp asparagus, Castelventrano olives, marinated red peppers and artichokes, all tossed in a zesty garlic-herb vinaigrette and roasted until tender and caramelized. The result is a delightful balance of sweet, briny, and herbaceous notes that pairs beautifully with any protein.
Vegetables
The idea for this recipe is a rainbow of beautiful colorful vegetables. Thankfully late summer-early fall, there is wide selection of colorful vegetables. We picked purple cauliflower, pre marinated artichokes, pre roasted red bell pepper, rainbow carrots, crisp asparagus( a spring veggie but our store had beautiful bunches). These veggies add a burst of bright color to the dish. However, if you’re unable to source purple cauliflower or other fancy colored veggies substitute for regular colors such as traditional white cauliflower and orange carrots. Both of these swaps will not change the recipe. A jar of roasted red bell pepper is handy and an easy hack for many recipes, so stock up a jar, it’s a staple in our pantry. As is a jar of marinated artichokes.
Olives
Castelvetrano olives are these beautiful green, firm Italian olives that are meaty, and can standup to some serious oven heat. Baking them along with the veggies elevates their taste and texture and add such an amazing briny, meaty flavor. Other substitutes for Castelvetranos, are green Cerignola olives, or green Manzanilla olives—both a little different but are good substitutes and work really well with this recipe.
What To Serve With Mediterranean Roast Veggies
To be honest this recipe is delicious on its own, but pairing with a grilled protein such as baked salmon, grilled fish or chicken makes it an elevated wholesome delicious meal. We love it as an appetizer or antipasti before a pizza or burger dinner, it’s also wonderful as a side dish to a pasta meal, kebab or steak dinner.
Mediterranean Roast Vegetable Salad
Equipment
- Parchment lined baking tray
Ingredients
- 1 medium purple cauliflower or other color
- 1 bunch asparagus, look for slightly fat stemmed ones about 8-10 spears, cut into 3s pieces each
- 1 bunch (5-6) rainbow colored carrots or other regular orange color, peeled and sliced into 2 inch pieces
- 1 12 oz jar roasted red bell pepper drained and cut into thick slices
- 1 6-7 oz jar marinated artichokes
- 6-7 oz pitted castelventro olives drained
- 1 tsp garlic powder
- 1 tbsp herbs de Provence
- 2 tbsp chopped fresh herbs for garnish such as basil, parsley
- 3-4 tbsp e.v olive oil or as needed
- 1 tsp kosher salt or as needed
- ½-1 tsp freshly cracked black pepper
Instructions
- Preheat oven to 375℉. Line a large baking sheet with parchment paper.
- In a large mixing bowl, toss together all of the ingredients except artichokes and roasted bell pepper. Gently mix well then place them on the baking sheet .
- Transfer to the middle rack of the oven to roast for 40-45 minutes. Check the veggies at the 30 minute-minute mark to ensure that the vegetables are roasting evenly, I also like to rotate the tray and toss the veggies so the veggies cook and roast evenly. Scatter and mix in the roasted bell peppers, artichoke, cover the veggies with a foil for the final 15-20 minutes. Once done remove from the oven and Serve!
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