Spanish Roasted Vegetables with Rosemary

Spanish roasted vegetables with rosemary are rustic and colourful. Peppers, courgettes, onions, and mushrooms caramelise in olive oil with rosemary and smoked paprika. Sweet, earthy, and fragrant, this side pairs perfectly with saucy, spicy, or festive Spanish meatball recipes, adding texture and balance.

Course Main Course

Cuisine European, Mediterranean, Spanish

Keyword Caramelised veg, Herb flavour, Herb roasted, oven roasted potato wedges, roasted vegetables, Rustic roast, Seasonal roast, Spanish rosemary, Spanish veg, Tapas vegetables

Prep Time 10

Cook Time 30

Servings Servings

Calories 145

Author Spooning & Forking

Ingredients

1 Red Onion cut into wedges
1 Red pepper cut into chunks
1 Yellow pepper cut into chunks
2 Courgettes sliced on the diagonal
200 g Chestnut Mushrooms halved
3 tbsp Olive oil extra virgin
2 sprigs Rosemary leaves stripped and chopped
1 tsp Smoked paprika
Sea salt to taste
Black pepper freshly ground, to taste
1 tsp Sherry vinegar for finishing, to taste

Instructions

Preheat your oven to 200 °C (180 °C fan)/400 °F.
Toss all vegetables in a large roasting tin with olive oil, chopped rosemary, smoked paprika, salt and pepper. Spread everything out in a single layer—crowding leads to steaming, not roasting.
Roast for 25–30 minutes, turning once halfway, until vegetables are tender and golden on the edges. If using, drizzle with sherry vinegar in the final two minutes of cooking, then return to the oven to absorb it.
Serve warm, arranging the vegetables so their golden flat edges face up for visual appeal.

Notes

Choose vegetables that roast at roughly the same rate—or, if they cook faster, give them a head start. Peppers and onions add sweetness, courgettes bring soft texture, mushrooms bring savoury note. Good olive oil is key—Spanish or Andalusian oil has the fruitiness that works with rosemary. A sprinkle of smoked paprika gives a gentle depth, especially nice if serving with meatballs like Smoky Chorizo and Beef Spanish Meatballs.

Nutrition