Roasted Mediterranean Greek Vegetables (Printable Version)

Tender roasted vegetables with Mediterranean herbs, lemon, and optional feta. A colorful, flavorful 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

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

# How to Prepare:

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.
05 - Remove the baking sheet and gently stir or flip the vegetables. Add the cherry tomatoes and minced garlic to the pan, mixing them in with the other vegetables.
06 - Return to the oven and roast for an additional 10 to 12 minutes, until all vegetables are tender and lightly caramelized at the edges.
07 - Remove from the oven. Drizzle immediately with lemon juice and add Kalamata olives if using. Toss gently.
08 - 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 sheet, so cleanup is almost nonexistent and you can actually enjoy your evening.
  • The vegetables caramelize at the edges and stay tender inside, giving you both sweetness and depth in every bite.
  • It works as a hearty side, a vegetarian main, or even a filling for wraps the next day.
  • The lemon juice at the end brightens everything and makes the whole dish feel alive and fresh.
02 -
  • Don't skip the space between vegetables on the tray, I learned this the hard way when my first batch turned soggy instead of roasted.
  • Add the garlic and tomatoes later in the process, or the garlic will burn and the tomatoes will turn to mush.
  • Taste and adjust the salt after roasting, because the feta and olives add extra saltiness at the end.
03 -
  • Use parchment paper on your baking sheet for easier cleanup and to prevent sticking, especially with the eggplant.
  • Let the vegetables come to room temperature before serving if you want the flavors to really shine, cold can mute the herbs and lemon.
  • If your oven runs hot, check the vegetables a few minutes early to avoid over-browning the edges.
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