Print

Roasted Mediterranean Greek Vegetables: 7 Flavorful Tips

Roasted Mediterranean Greek Vegetables
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant and flavorful dish featuring a mix of roasted Mediterranean vegetables, perfect as a side or light main course.

Ingredients

Scale
  • 1 medium eggplant, cut into 1-inch cubes
  • 2 medium zucchinis, sliced into 1/2-inch rounds
  • 1 red bell pepper, seeded and cut into 1-inch pieces
  • 1 yellow bell pepper, seeded and cut into 1-inch pieces
  • 1 large red onion, cut into wedges
  • 1 pint cherry tomatoes
  • 6 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary, crushed
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon freshly ground black pepper
  • Juice of 1/2 lemon
  • 1/2 cup pitted Kalamata olives, optional
  • 100 grams feta cheese, crumbled, optional
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat oven to 400°F and position rack in middle position.
  2. In a large bowl, combine eggplant, zucchinis, red and yellow bell peppers, and red onion. Add olive oil, oregano, thyme, rosemary, salt, and pepper. Toss until vegetables are evenly coated.
  3. Spread seasoned vegetables in a single layer on a large rimmed baking sheet, leaving space between pieces for even roasting.
  4. Roast for 20 minutes. Remove baking sheet and gently stir or flip vegetables.
  5. Add cherry tomatoes and minced garlic to the pan, mixing with other vegetables. Return to oven and roast for an additional 10-12 minutes until all vegetables are tender and lightly caramelized at edges.
  6. Remove from oven. Drizzle immediately with lemon juice and add Kalamata olives if using. Toss gently.
  7. Transfer to serving platter. Sprinkle with crumbled feta cheese and chopped parsley. Serve warm or at room temperature.

Notes

    Nutrition

    Find it online: https://sarecipe.com/roasted-mediterranean-greek-vegetables/