Save to Pinterest The smell of oregano and charred bell peppers always takes me straight back to a small taverna balcony overlooking the Aegean. I was trying to recreate that feeling at home one rainy Tuesday, tossing vegetables onto a baking sheet with more hope than skill. What came out of the oven that night wasn't just dinner, it was proof that sometimes the simplest combinations hold the most magic. Now, this medley of roasted eggplant, zucchini, peppers, and tomatoes has become my go-to when I need color, warmth, and something that tastes like sunshine on a plate.
I made this for a summer potluck once, and it sat on the table between a pile of grilled chicken and a store-bought pasta salad. By the end of the night, my platter was empty and people were asking for the recipe. One friend told me she'd never thought roasted vegetables could be the star of the table. I just smiled, because I hadn't either until that rainy Tuesday taught me otherwise.
Ingredients
- Eggplant: Cut into cubes so they roast evenly and develop a creamy interior with golden edges that soak up all the herbs and oil.
- Zucchinis: Sliced into rounds, they turn tender and sweet in the oven, adding a mild freshness that balances the richer vegetables.
- Red and yellow bell peppers: These bring natural sweetness and vibrant color, and their skins blister beautifully when roasted.
- Red onion: Cut into wedges, the onion softens and caramelizes, adding a subtle depth and slight tang to the medley.
- Cherry tomatoes: Added later so they burst and release their juices without turning to mush, creating little pockets of bright flavor.
- Garlic: Minced and tossed in halfway through roasting, it mellows and becomes fragrant without burning.
- Extra-virgin olive oil: This is the base that coats every piece and helps the herbs cling while encouraging caramelization.
- Dried oregano, thyme, and rosemary: The holy trinity of Mediterranean herbs, they infuse the vegetables with warmth and authenticity.
- Salt and black pepper: Essential for drawing out the natural sweetness and balancing all the flavors.
- Lemon juice: A bright, acidic finish that wakes up the dish and cuts through the richness of the oil.
- Kalamata olives: Optional but wonderful, they add briny bursts that make each bite a little more complex.
- Feta cheese: Crumbled on top, it brings creamy saltiness and a touch of tangy richness that feels quintessentially Greek.
- Fresh parsley: Chopped and sprinkled at the end for a pop of green and a hint of freshness.
Instructions
- Preheat and prep:
- Set your oven to 200°C (400°F) and position the rack in the middle so the heat circulates evenly. This temperature is hot enough to caramelize without drying out the vegetables.
- Season the vegetables:
- In a large bowl, toss the eggplant, zucchini, bell peppers, and red onion with olive oil, oregano, thyme, rosemary, salt, and pepper until every piece is lightly coated. The oil should glisten but not pool at the bottom.
- Arrange on the baking sheet:
- Spread the vegetables in a single layer on a large rimmed baking sheet, leaving a little space between each piece. Crowding them will steam instead of roast, and you'll miss out on those golden edges.
- First roast:
- Roast for 20 minutes, then pull the tray out and gently stir or flip the vegetables with a spatula. This ensures even browning and prevents sticking.
- Add tomatoes and garlic:
- Scatter the cherry tomatoes and minced garlic over the vegetables, mixing them in gently. Return the tray to the oven and roast for another 10 to 12 minutes until the tomatoes start to burst and everything is tender with caramelized edges.
- Finish with lemon and olives:
- Remove from the oven and immediately drizzle with lemon juice, tossing in the Kalamata olives if using. The heat will help the lemon soak in and the flavors meld together.
- Garnish and serve:
- Transfer to a serving platter and sprinkle with crumbled feta and chopped parsley. Serve warm or at room temperature, because this dish is forgiving and delicious either way.
Save to Pinterest One evening, I served this dish at room temperature alongside some crusty bread and a simple salad. My partner looked up after the first bite and said it tasted like vacation. That's when I realized this recipe wasn't just about vegetables, it was about capturing a feeling and bringing it into our everyday kitchen.
How to Store and Reheat
Let the vegetables cool completely before transferring them to an airtight container. They'll keep in the fridge for up to four days, and honestly, the flavors deepen overnight as the herbs and lemon really soak in. To reheat, spread them on a baking sheet and warm in a 180°C (350°F) oven for about 10 minutes, or enjoy them cold straight from the fridge, they're surprisingly good that way too.
Serving Suggestions
This medley shines alongside grilled lamb, chicken souvlaki, or a simple piece of baked fish. It also works beautifully tucked into warm pita with hummus, or piled over couscous or quinoa for a light vegetarian main. I've even used leftovers as a topping for flatbread pizza, and it was one of those happy accidents that turned into a regular rotation.
Make It Your Own
Feel free to swap in whatever vegetables you have on hand, like summer squash, fennel, or even chunks of sweet potato. A handful of fresh basil or mint at the end can add a different kind of brightness. If you want a smoky twist, char the eggplant and peppers on a hot grill before roasting them in the oven.
- For a vegan version, skip the feta and sprinkle toasted pine nuts or sunflower seeds on top instead.
- Prep the vegetables and seasonings the night before, then just toss and roast when you're ready to cook.
- Double the batch and use leftovers in grain bowls, omelets, or as a base for shakshuka.
Save to Pinterest This dish has a way of turning a regular weeknight into something that feels a little more special, a little more intentional. I hope it brings you the same warmth and brightness it's brought to my table.
Recipe Help Center
- → Can I prepare the vegetables ahead of time?
Yes, you can chop all vegetables and mix them with the seasonings the night before. Store in an airtight container in the refrigerator, then roast when ready.
- → What can I use instead of feta cheese?
For a vegan version, substitute feta with toasted pine nuts, vegan feta, or simply omit the cheese. The vegetables remain flavorful without it.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. The flavors often taste better the next day as they meld together. Reheat gently or serve at room temperature.
- → Can I add other vegetables?
Absolutely. You can add artichoke hearts, mushrooms, or even potatoes. Just keep the pieces similar in size for even roasting.
- → What temperature should I roast at?
Roast at 200°C (400°F) for optimal caramelization. This high heat ensures tender vegetables with nicely browned edges.
- → Is this suitable for meal prep?
Perfect for meal prep. The vegetables reheat well in the oven or microwave, and can be enjoyed cold in salads or grain bowls.