Mediterranean Roasted Rainbow Vegetables

Name: Mediterranean Roasted Rainbow Vegetables
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 530 g (about 1 large) purple cauliflower, cut into florets (may sub for orange or traditional white); 440 g (about 6 medium) rainbow carrots, peeled and chopped (may sub for traditional orange); 6 oz pitted firm green olives (I prefer Castelvetrano); 8 oz marinated red peppers, chopped; 6 1/2 oz jar marinated artichoke quarters, drained; 4 tbsp garlic-infused olive oil (may sub for 4 tbsp olive oil + 2 minced garlic cloves); 2 tbsp fresh basil, chopped; 1 tbsp fresh Italian parsley, chopped; 2 tsp, fresh oregano, chopped; 2 tsp red wine vinegar; 1 tsp Kosher salt

September 29, 2021 By Whip & Wander 40 Comments

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A colorful sheet pan side dish

These Mediterranean Roasted Rainbow Vegetables are a colorful way to instill big flavors into dinner in a super simple way. This sheet pan side dish includes purple cauliflower, rainbow carrots, Castelvetrano green olives, marinated red peppers, and marinated artichoke dressed in an herbaceous garlic vinaigrette, then roasted until tender and slightly caramelized. The colorful combination of vegetables and vinaigrette produces a complex flavor profile of sweet, salty, bitter, briny, and spicy that pairs perfectly with your favorite proteins for an easy and tasty dinner!

Let’s talk rainbow produce

I love to use purple cauliflower and rainbow carrots in this dish because they add a burst of bright color to the dish. However, if you’re unable to source purple cauliflower you can definitely substitute for other colors such as orange or traditional white. If you are unable to source the rainbow carrots, feel free to swap in traditional orange carrots. Both of these swaps will not affect the flavor in any meaningful way.

What kind of green olives are best to use?

I love to use Castelvetrano green olives for this Mediterranean Roasted Rainbow Vegetables recipe. They are firm enough to hold up to the high heat of the oven and offer a mild, sweet, and butter flavor. I like to buy them pre-pitted to make this dish super easy to prep and enjoy.

If you can’t find Castevatrano olives a decent substitute is green Cerignola olives, which are also firm and buttery. If neither option is to be found, this recipe works well with green Manzanilla olives, which are readily found in most grocery stores, often stuffed with red pepper. This option is much brinier and slightly bitter compared to the Castelvetrano olive, but will still be delicious in this recipe if you’re having trouble finding the others.

What should I serve these Mediterranean Roasted Rainbow Vegetables with?

I love serving these sheet pan vegetables with a simple main course like roasted chicken breasts or thighs, roasted pork, beef roast or steak, or roasted fish. Some of my favorite recipes to pair these Mediterranean vegetables with are:

What tools do I need to make this recipe?

A cutting board
A chef’s knife
A kitchen scale
Measuring spoons
A baker’s half sheet pan
Parchment paper
A mixing spoon or spatula
Optional: A large mixing bowl to toss the ingredients

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Looking for more easy roasted side dish inspiration?

Love this recipe for Mediterranean Roasted Rainbow Vegetables? Here are some of my favorite easy roasted side dish recipes: