Roasted Mediterranean Greek Vegetables (Printable Version)

Colorful roasted vegetable medley with herbs, lemon, and optional feta. A Mediterranean-inspired dish perfect for any meal.

# 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

# How to Make It:

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 Tips:

01 -
  • It transforms ordinary vegetables into something that tastes like vacation, without any fuss or fancy technique.
  • The leftovers somehow taste even better the next day, making it perfect for meal prep or lazy lunches.
  • You can adjust it to whatever vegetables are lingering in your crisper drawer, no strict rules required.
  • It works as a hearty side, a vegetarian main, or even a topping for grain bowls and flatbreads.
02 -
  • Don't add the garlic at the beginning or it will burn and turn bitter, wait until the second round of roasting.
  • Give the vegetables space on the pan, overcrowding traps steam and you'll end up with soggy vegetables instead of caramelized ones.
  • Taste and adjust the salt and lemon at the end, every batch of vegetables has different moisture levels and needs a slightly different touch.
03 -
  • Prep all your vegetables the night before and store them in the fridge, in the morning you can toss and roast without any chopping stress.
  • Use parchment paper on your baking sheet for easier cleanup and to prevent sticking, it's a small step that saves scrubbing time later.
  • If your oven runs hot, check the vegetables a few minutes early to avoid over-browning, every oven has its own personality.
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