Roasted Mediterranean Greek Vegetables (Printable Version)

Colorful roasted vegetables with herbs, lemon, and feta cheese

# What You'll Need:

→ Vegetables

01 - 1 medium eggplant, cut into 1-inch cubes
02 - 2 medium zucchinis, sliced into 1/2-inch rounds
03 - 1 red bell pepper, seeded and cut into 1-inch pieces
04 - 1 yellow bell pepper, seeded and cut into 1-inch pieces
05 - 1 large red onion, cut into wedges
06 - 1 pint cherry tomatoes

→ Seasonings and Oil

07 - 6 cloves garlic, minced
08 - 3 tablespoons extra-virgin olive oil
09 - 1 teaspoon dried oregano
10 - 1/2 teaspoon dried thyme
11 - 1/2 teaspoon dried rosemary, crushed
12 - 1 teaspoon salt, or to taste
13 - 1/2 teaspoon freshly ground black pepper
14 - Juice of 1/2 lemon

→ Garnishes and Optional Add-ins

15 - 1/2 cup pitted Kalamata olives, optional
16 - 3.5 ounces feta cheese, crumbled, optional
17 - 2 tablespoons fresh parsley, chopped

# Directions:

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

# Expert Suggestions:

01 -
  • Everything roasts on one pan, so cleanup is almost nonexistent and you can sit down with everyone else.
  • The vegetables get sweet and caramelized at the edges, which makes even picky eaters curious enough to try a bite.
  • It works just as well as a main dish with crusty bread or as a side next to grilled chicken or lamb.
  • Leftovers actually improve overnight, so making extra is never a mistake.
02 -
  • Don't add the tomatoes and garlic at the beginning or they'll burn and turn bitter before the heartier vegetables are done.
  • If your vegetables release too much liquid, it means the oven wasn't hot enough or the pan was too crowded, so give them space and crank up the heat next time.
  • Taste a piece of eggplant before serving because if it's undercooked it'll be spongy and unpleasant, but when it's done right it melts in your mouth.
03 -
  • If you want a smoky depth, char the eggplant and peppers on a hot grill or directly over a gas flame before roasting them in the oven.
  • Prep all your vegetables the night before and store them in the fridge so you can just toss and roast when you're ready to cook.
  • Use a rimmed baking sheet instead of a flat one because the vegetables release moisture and you don't want it dripping into your oven.
  • Let the vegetables rest for a few minutes after roasting before adding the lemon juice so the acidity doesn't get cooked off and lose its brightness.
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