Roasted Mediterranean Greek Vegetables (Printable Version)

Tender roasted vegetables with Mediterranean herbs, lemon, and feta garnish.

# What You 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 -
  • Everything roasts on one pan, so cleanup is almost nonexistent and you can relax while the oven does the work.
  • The vegetables get sweet and smoky at the edges, with bursts of brightness from lemon and the salty bite of feta.
  • It tastes even better the next day, which means you can make it ahead and actually enjoy your dinner party.
  • You can serve it warm, cold, or room temperature, and it works as a side, a main, or stuffed into pita bread.
02 -
  • Do not crowd the pan or the vegetables will steam and turn soggy instead of developing those caramelized edges you want.
  • Add the garlic and tomatoes halfway through, or the garlic will burn and turn bitter and the tomatoes will disintegrate into mush.
  • Taste and adjust the salt after roasting, because the feta and olives add extra saltiness at the end.
03 -
  • Crush the dried rosemary between your fingers before adding it to release the oils and prevent woody bits in your finished dish.
  • Rotate the baking sheet halfway through roasting if your oven has hot spots, so everything cooks evenly.
  • For deeper flavor, char the eggplant and peppers on a hot grill or directly over a gas flame before roasting.
  • Prep all your vegetables the night before and store them in the fridge in the bowl with the oil and seasonings, then just spread and roast when you're ready.
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