Easy Oven Roasted Vegetables with Potatoes, Courgettes & Herbs

These easy roasted vegetables are a simple Mediterranean tray bake with potatoes, courgettes, ripe tomatoes and red onions, ready in under 40 minutes. A budget recipe that gives you crispy edges, fork-tender centres and proper herby flavour with very little effort.

The trick here is the quick microwave step for the potatoes — it cuts the oven time and helps everything roast evenly, so the courgettes and tomatoes don't go to mush before the potatoes are ready. You end up with golden potato wedges, fragrant garlic, soft courgettes and juicy tomatoes, all coated in dried oregano, dill and marjoram. It works as a main with a dollop of yoghurt and crusty bread, or as a generous side with grilled chicken, fish or halloumi. Honest, hands-off cooking with a tray that does most of the work.

Ingredients

• Potatoes – medium-size, cut into wedges. Skin on keeps them sturdy and adds texture. Any waxy or all-rounder variety works well.
• Red onions – sweeter than white onions and they soften into something almost jammy in the oven.
• Courgettes – sliced lengthwise then into half-rounds so they hold their shape. Keep the skin on for colour.
• Ripe tomatoes — cut into wedges. They release juices that soak into the potatoes and create a light sauce on the tray.
• Garlic cloves — smashed but kept whole. They turn soft and sweet, and you can spread them on bread after.
• Olive oil — extra virgin if you have it. It carries the herbs and helps everything go golden.
• Dried oregano — the backbone of the Mediterranean herb mix. Floral and slightly peppery.
• Dried dill — a quiet, grassy flavour that pairs perfectly with potatoes.
• Dried marjoram — softer and sweeter than oregano. Rounds out the herb blend.
• Salt and ground black pepper — to taste. Don't skip on the salt with potatoes.
• Fresh dill — for garnish. Brings a fresh lift to the finished dish.

How to Make Easy Roasted Vegetables (Step-by-Step)

This is a straightforward, beginner-friendly recipe that delivers restaurant-quality results.

1. Step 1: Preheat your oven to 210°C (410°F). Wash and scrub the potatoes well, then cut them into wedges. Place them in a large microwave-safe bowl with half a cup of water, cover, and microwave for 8–10 minutes, stirring once halfway. Drain them well and leave to steam off for a minute.

2. Step 2: While the potatoes are in the microwave, wash and slice the red onions, cut the courgettes lengthwise and then into half-rounds, and cut the tomatoes into wedges. Smash the garlic cloves with the flat of a knife but keep them whole.

3. Step 3: Put all the vegetables into one large bowl. Add the dried oregano, dill, marjoram, salt, black pepper and olive oil. Toss everything until each piece is coated in herbs and oil.

4. Step 4: Spread the vegetables onto a roasting tray with raised sides in a single layer. Drizzle with a little extra olive oil and roast for 20–25 minutes, stirring once halfway, until the potatoes are fork-tender and the edges are golden. Scatter fresh dill over the top before serving.

And that's how the roasted vegetables are done! Sprinkle some fresh dill or parsley leaves, or even crumble feta on top!

How to Serve and Store These Roasted Vegetables

These oven roasted vegetables are happy on their own with a spoonful of thick Greek yoghurt and warm bread for dipping. As a side, they go with grilled chicken, baked salmon, pan-fried halloumi, lamb chops or a simple omelette. For a bigger meal, pile them onto a base of hummus or labneh and finish with crumbled feta and a squeeze of lemon. They also make a brilliant lunchbox filler, served cold or at room temperature with a soft-boiled egg.

Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat in a hot oven at 200°C for 8–10 minutes to bring back the crisp edges — the microwave will work but you'll lose the texture. Cold leftovers are also lovely tossed through a green salad with some olives and feta, or folded into a wrap with garlic mayo. I wouldn't recommend freezing this dish, as the courgettes and tomatoes turn watery once defrosted.

More Roasted Vegetable Recipes to Try

Price of Ingredients for Roasted Vegetables Around the World

Potatoes are the main ingredient in this easy roasted vegetables recipe, and the good news is they're one of the most affordable vegetables you can buy almost anywhere in the world.

• In the UK, a 1 kg bag of loose potatoes costs around £0.84 per kg at supermarkets like Tesco, Aldi and Lidl, with baby potatoes a touch higher at around £1.09 per kg.
• In Ireland, supermarkets like Tesco and SuperValu sell potatoes for around €1.20 to €1.42 per kilogram in Dublin and Cork.
• Over in the USA, retail prices are higher and vary by region, sitting somewhere between $0.99 and $2.99 per pound depending on whether you go for standard russets at a discount grocer or organic at a specialty market.
• In Australia, you can expect to pay around AUD $3–4 per kg at major supermarkets like Coles and Woolworths.
• And in Spain — the spiritual home of Mediterranean-style cooking — potatoes are very affordable at around €1–1.50 per kg in local markets and supermarkets like Mercadona.

So wherever you are, this Mediterranean roasted vegetable medley is a properly budget-friendly meal — even with all the other vegetables, you're looking at well under £5 / $7 / €5 for the whole tray.

Tips and Notes for the Best Roasted Vegetables

• Microwave the potatoes first. This is the most important step in the whole recipe. Potatoes take much longer to cook than courgettes and tomatoes, so if you skip this, the softer vegetables will be falling apart by the time the potatoes are done. The microwave gives the potatoes a head start without using extra pots, and it means everything finishes at the same time with the right texture.
• Keep the garlic cloves whole. Crushed or chopped garlic burns very quickly in a hot oven and turns bitter, which can ruin the whole tray. Smashing the cloves with the flat side of a knife splits the skin and lets the flavour release slowly during roasting. The cloves come out soft, sweet and almost spreadable — well worth eating on their own.
• Don't overcrowd the tray. Air circulation is what gives you crispy roasted vegetables instead of steamed ones. If the pieces are touching or piled on top of each other, they release steam that traps moisture and stops them browning. Use the biggest tray you have, and if you're doubling the recipe, split it across two trays rather than squeezing everything onto one.
• Stir halfway through cooking. A quick stir at the 10-minute mark helps the vegetables colour evenly on all sides. Without it, the bits touching the tray go very dark while the tops stay pale. Use a flat spatula and turn each piece if you can — it only takes a minute and the difference in the final look is huge.
• Use a tray with raised sides. Tomatoes release a fair amount of juice as they roast, and you don't want it running off the tray and burning on the oven floor. A roasting tray with sides about 2–3 cm high holds the juices and lets them mingle with the olive oil and herbs to create a light sauce. A flat baking sheet won't work as well for this recipe.
• Don't skip the drizzle of extra olive oil at the end. A small drizzle just before the tray goes into the oven gives the vegetables a final coating and helps them crisp up on top. It also adds a richer flavour once the herbs hit the heat. Use a good extra virgin olive oil here if you have one — the flavour really comes through.
• Salt the vegetables generously. Potatoes in particular need proper seasoning to taste of anything. I add a good pinch of sea salt to the bowl with the herbs, then a small extra sprinkle after they come out of the oven. The combination of warm vegetables and a final touch of crunchy salt makes a real difference.
• Let the tray rest for 2 minutes before serving. Just like with meat, a short rest helps the vegetables settle and the juices distribute. It also gives you a chance to scatter the fresh dill and pour any extra olive oil over the top. Don't leave them too long though — these are best eaten hot from the tray.
  

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Easy Oven Roasted Vegetables with Potatoes, Courgettes & Herbs

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Easy roasted vegetables with potatoes, courgettes, ripe tomatoes and red onions, tossed in olive oil and dried Mediterranean herbs. A simple, colourful tray bake that's crispy, golden and ready in under 40 minutes. Naturally vegan, gluten-free and family-friendly.

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• 1 pack (around 1 kg) potatoes, medium size, cut in wedges
• 2 red onions, halved and sliced
• 2 courgettes, sliced lengthwise and then into half-rounds
• 4 ripe tomatoes, cut into wedges
• 4–5 garlic cloves, smashed
• 3 tablespoon olive oil + extra for drizzling
• 2 tablespoon dried oregano
• 1 tablespoon dried dill
• 1 tablespoon dried marjoram
• Salt, ground pepper
• Fresh dill for garnish

Instructions

1. Preheat your oven to 210°C (410°F). Wash and scrub the potatoes well, then cut them into wedges. Place them in a large microwave-safe bowl with 120 ml (½ cup) of water, cover, and microwave for 8–10 minutes, stirring once halfway. Drain well and leave to steam off for a minute.
2. While the potatoes are cooking, wash and slice the red onions. Cut the courgettes lengthwise and then into half-rounds, and cut the tomatoes into wedges. Smash the garlic cloves with the flat side of a knife but keep them whole.
3. Place all the vegetables in a large bowl. Add the dried oregano, dill, marjoram, salt, black pepper and olive oil. Toss everything well until each piece is evenly coated.
4. Spread the vegetables in a single layer on a roasting tray with raised sides. Drizzle with a little extra olive oil and roast for 20–25 minutes, stirring once halfway, until the potatoes are fork-tender and the edges are golden.
5. Scatter fresh dill over the top and serve hot.

Notes

Microwave the potatoes first so they cook at the same rate as the softer vegetables. Without this step, the courgettes and tomatoes will turn to mush before the potatoes are tender.

Keep the garlic cloves whole and smashed to avoid burning. Chopped garlic scorches quickly at high oven temperatures and turns bitter.

Don't overcrowd the tray — air circulation around each piece is what gives you proper crispy edges instead of steamed vegetables.

Stir once halfway through roasting for an even golden colour on all sides. Use a flat spatula and turn each piece if you can.

Use a tray with raised sides to hold in the tomato juices and olive oil, which mingle with the herbs to form a light sauce at the bottom.