Description
Roasted Mediterranean Greek Vegetables is an excellent recipe to add to your collection, showcasing the beauty of simple ingredients transformed into something extraordinary.
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
- Start by placing all chopped vegetables—eggplant, zucchinis, red and yellow bell peppers, and red onion—in a large mixing bowl. Toss these veggies with the olive oil, oregano, thyme, rosemary, salt, and black pepper, ensuring each piece is well-coated.
- Transfer the seasoned vegetables onto a large rimmed baking sheet, arranging them in a single layer. Roast in the preheated oven for about 20 minutes.
- Remove from oven, stir or flip the vegetables, then add halved cherry tomatoes and minced garlic. Mix and return to oven, roasting for another 10 to 12 minutes.
- Once roasted, drizzle with fresh lemon juice, add Kalamata olives if using, and toss everything together. Serve warm or at room temperature.
Notes
Let the roasted veggies cool for a bit before serving, as flavors will meld together beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
Nutrition
- Calories: 150 kcal
- Sodium: 300 mg
- Protein: 3 g